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Mediterranean Herb and Lemon Baked Branzino Recipe
Ben Carraoli

Mediterranean Herb and Lemon Baked Branzino Recipe

I recently tried making Mediterranean Herb and Lemon Baked Branzino 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
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.