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Mediterranean Herb and Lemon Baked Branzino Recipe
Ben Carraoli

Mediterranean Herb and Lemon Baked Branzino Recipe

I love experimenting with seafood, and this Mediterranean Herb and Lemon Baked Branzino has quickly become one of my favorite recipes. The combination of fresh herbs, zesty lemon, and delicate branzino creates a dish that’s light, flavorful, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 branzino fillets 6 ounces each – fresh is best; it ensures delicate, flaky meat
  • 2 tablespoons olive oil – adds richness and helps crisp the skin
  • 4 cloves garlic minced – releases a fragrant aroma when baked
  • 1 lemon thinly sliced – brightens the flavor and keeps fish moist
  • 2 sprigs fresh rosemary – pairs beautifully with lemon
  • 4 sprigs fresh thyme – enhances the earthy flavor of branzino
  • 1 sprig fresh oregano – optional but adds authentic Mediterranean taste
  • Salt to taste – enhances all the flavors naturally
  • Freshly ground black pepper to taste – balances the richness
  • 1/4 cup dry white wine – adds subtle acidity and prevents the fish from drying out

Method
 

  1. I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper. This keeps cleanup easy and prevents the fish from sticking. While the oven warms, I pat the branzino fillets dry. This is a small step but crucial for a crisp, flavorful skin.
  2. Next, I place the fillets skin-side down on the baking sheet. I drizzle olive oil over each fillet and season generously with salt and freshly ground black pepper. Then, I sprinkle minced garlic on top and gently press it so it sticks to the fillets. This step ensures the flavors infuse while baking.
  3. I top each fillet with lemon slices, followed by sprigs of rosemary, thyme, and oregano. Finally, I pour the white wine around the fillets on the baking sheet. This prevents the fish from drying out and creates a subtle, aromatic base for the herbs to shine.
  4. The fish goes into the preheated oven for 25 minutes. I always check for doneness by gently flaking it with a fork—the meat should easily separate and look opaque. After removing it from the oven, I let it rest for a couple of minutes. This allows the juices and flavors to meld beautifully before serving.

Notes

  • I always pat my fish dry to get the crispiest skin possible.
  • Don’t overcrowd the pan; each fillet needs space to cook evenly.
  • Use fresh herbs—they bring a brighter, more vibrant flavor than dried ones.
  • Let the fish rest a few minutes after baking; it locks in moisture.
  • Taste and adjust salt and pepper at the end, especially if your fish is naturally salty.