Do Share Recipe

I recently tried making Mediterranean Herb and Lemon Baked Branzino Recipe at home, and I have to say, it was an absolute delight. The flavors are bright, fresh, and perfectly balanced between herbs and citrus. I loved how simple it was to prepare yet looked elegant on the plate.

Baking the fish kept it moist while giving it a lovely texture. Every bite felt like a taste of the Mediterranean coast, right from my own kitchen. You can also enjoy similar flavors in a Cauliflower Casserole Recipe for a hearty side.

Ingredients

Here’s everything you’ll need to make this dish, with some helpful tips from my experience:

4 Branzino fillets, 6 ounces each (170 grams) – fresh fillets work best; frozen can be used but may affect texture.
2 tablespoons olive oil (30 ml) – extra virgin olive oil adds a rich, fruity flavor.
4 garlic cloves, minced – pressing lightly with your knife helps release more aroma.
1 lemon, thinly sliced – using fresh lemons is essential for that zesty brightness.
2 sprigs fresh rosemary – gives a piney, aromatic flavor that pairs perfectly with fish.
4 sprigs fresh thyme – adds subtle earthy notes.
1 sprig fresh oregano – enhances Mediterranean authenticity.
Salt, to taste – I prefer sea salt for a cleaner taste.
Freshly ground black pepper, to taste – freshly cracked gives the best punch.
1/4 cup dry white wine (60 ml) – optional, but it keeps the fish moist and adds a delicate aroma.

Note: Serves 4

Variations

You can customize this recipe to suit dietary needs or flavor preferences:

Use coconut oil instead of olive oil for a dairy-free version.
Swap white wine with vegetable broth for an alcohol-free alternative.
Add crushed red pepper flakes for a spicy twist. Sprinkle chopped parsley or dill for extra freshness. You might also pair the fish with a Pesto Salmon Recipe for a different protein option.
Sprinkle chopped parsley or dill for extra freshness.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Baking sheet – for easy oven cooking and clean-up.
Parchment paper – prevents sticking and keeps the fish intact.
Chef’s knife – for slicing garlic and lemon evenly.
Measuring spoons/cups – ensures accurate seasoning and oil.
Oven mitts – safety first when handling hot trays.

How to Make Mediterranean Herb and Lemon Baked Branzino

Preheat and Prepare

I always start by preheating the oven to 400°F (200°C) and lining the baking sheet with parchment. This ensures even cooking and an easy clean-up afterward.

Season the Fillets

Pat the Branzino fillets dry to help the skin crisp up. Drizzle with olive oil, season with salt and pepper, and rub the minced garlic gently into the fillets.

Add Herbs and Lemon

Place lemon slices and fresh herb sprigs on top of the fillets. The lemon adds tang while the rosemary, thyme, and oregano infuse aromatic flavors during baking.

Bake the Fish

Pour the white wine around the fillets to maintain moisture and enhance flavor. Bake for 25 minutes or until the fish flakes easily with a fork.

Rest Before Serving

Let the baked Branzino rest for a couple of minutes once out of the oven. This helps the flavors meld and ensures the fish stays tender.

Additional Tips for Making this Recipe Better

From my experience, these little tweaks make a huge difference:

I always use fresh herbs rather than dried; the aroma is unbeatable.
Patting the fish dry before oiling ensures the skin crisps beautifully.
I pour wine around the fillets, not on them, to avoid washing away the seasoning.
Using a sharp knife to score the fillets lightly helps them cook evenly.

How to Serve Mediterranean Herb and Lemon Baked Branzino

Serving is as important as cooking! I like to:

Plate the fillets on a wooden board or white platter for contrast.
Garnish with extra lemon slices and a sprinkle of fresh parsley.
Serve alongside roasted vegetables, a crisp salad, or herbed rice for a complete meal.

Nutritional Information

Here’s a general idea of the nutrition per serving:

Calories: 250 kcal – light and satisfying.
Protein: 22 g – high-quality lean protein.
Carbohydrates: 2 g – very low, mainly from lemon.
Fat: 14 g – mostly healthy fats from olive oil and fish.

Make Ahead and Storage

Storing: Keep leftover fillets in an airtight container in the fridge for up to 2 days.
Freezing: While fresh is best, cooked Branzino can be frozen for up to 1 month. Wrap tightly in foil and a freezer bag.
Reheating: Gently reheat in a 350°F (175°C) oven for 5–7 minutes to avoid drying out the fish.

Why You’ll Love This Recipe

If you’re on the fence, here’s why I adore it:

Quick and simple – minimal prep but maximum flavor.
Elegant presentation – perfect for dinner parties or weeknight meals.
Versatile – easy to pair with vegetables, grains, or salads.
Healthy – packed with lean protein, heart-healthy fats, and fresh herbs.
Flavorful – citrus and herbs complement the delicate fish perfectly.

Ben Carraoli