Ingredients:

  • 2 Whole Branzino (approx. 1 lb each), gutted and scaled
  • 1 large Lemon, sliced into 1/4-inch rounds
  • 4 sprigs Fresh Rosemary
  • 6 sprigs Fresh Thyme
  • 1/4 cup Fresh Parsley, roughly chopped
  • 4 cloves Garlic, smashed lightly, skin removed
  • 4 Tbsp Extra Virgin Olive Oil, divided
  • 2 tsp Coarse Sea Salt (e.g., Maldon), plus extra for finishing
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a roasting tray with parchment paper for easy lift-off and cleanup.
  2. Rinse the branzino under cold running water, especially inside the cavity. Pat the fish completely dry with kitchen paper towel—this is essential for crispy skin.
  3. Using a sharp knife, make 3–4 shallow diagonal cuts (scores) across the thickest part of each side of the fish. Cut only through the skin and slightly into the flesh; do not slice through the bone.
  4. Drizzle 2 Tbsp (30 ml) of olive oil over both fish. Rub it thoroughly over the skin. Season the exterior generously with coarse sea salt and black pepper, ensuring salt gets into the scored cuts.
  5. Divide the lemon slices, rosemary, thyme, garlic cloves, and chopped parsley equally between the two fish cavities. Do not overstuff.
  6. Arrange the stuffed branzino on the prepared roasting tray. Drizzle the remaining 2 Tbsp (30 ml) of olive oil lightly over the top.
  7. Place the tray in the center rack of the preheated oven. Roast for 18 to 22 minutes, or until the internal temperature reaches 140–145°F (60–63°C) at the thickest part near the head.
  8. Remove the tray from the oven. Let the fish rest directly on the tray for 5 minutes before serving. Garnish with fresh lemon wedges and a final sprinkle of coarse sea salt.