If you’re craving a dish that feels like a sunny Mediterranean escape delivered right to your dinner table, this Mediterranean Herb and Lemon Baked Branzino Recipe is exactly what you need. With its fresh herbs, zesty lemon, and flaky, tender branzino, every bite is a bright celebration of simple, wholesome ingredients coming together beautifully. It’s a recipe that’s both elegant and effortlessly approachable, perfect for impressing guests or making any weeknight feel special.
Ingredients You’ll Need
Every ingredient in this Mediterranean Herb and Lemon Baked Branzino Recipe plays a crucial role in building layers of flavor and bringing out the natural beauty of the fish. From the fragrant herbs to the vibrant citrus, these essentials combine to create a balanced and delicious dish.
- 2 whole branzino (about 1 lb each), cleaned and scaled: The star of the dish, providing delicate, flaky flesh with mild flavor perfect for herbs and lemon.
- 2 tablespoons olive oil: Adds richness and helps the herbs and spices coat the fish evenly.
- 2 teaspoons dried oregano: Brings a classic Mediterranean earthiness that pairs wonderfully with lemon.
- 2 teaspoons dried thyme: Offers subtle floral notes that enhance the overall herbaceous profile.
- 1 teaspoon paprika: Adds a gentle smokiness and beautiful color to the fish.
- 1 teaspoon garlic powder: Infuses a warm, savory depth that complements the fresh garlic cloves.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and balancing flavors.
- 2 lemons (1 sliced, 1 for juice): Brightens the dish with fresh acidity and steaming aroma from the slices inside the fish.
- 4 garlic cloves, minced: Provides aromatic pungency that seeps into the fish as it bakes.
- Fresh parsley, chopped (for garnish): Adds a pop of green freshness and a mild herbaceous finish.
- 1/4 cup white wine or vegetable broth (optional): Introduces extra moisture and subtle flavor complexity while baking.
How to Make Mediterranean Herb and Lemon Baked Branzino Recipe
Step 1: Preheat the Oven and Prepare Your Space
Start by heating your oven to a warm 400°F (200°C). Line your baking sheet with parchment paper or a light brush of olive oil to prevent sticking and make cleanup easier. This step sets the stage perfect for cooking the branzino evenly and beautifully.
Step 2: Prep the Branzino
Rinse each whole branzino under cold water to remove any residual scales or impurities, then pat dry thoroughly. Clean, dry fish will crisp up nicely in the oven and absorb seasonings better. Using a sharp knife, gently score diagonal cuts on both sides of the fish—these little incisions allow the flavors to seep in and help the fish cook more uniformly.
Step 3: Mix and Apply the Seasoning
In a small bowl, whisk together olive oil, dried oregano, thyme, paprika, garlic powder, salt, and freshly ground black pepper. Then, generously rub this fragrant mixture all over the branzino—inside the scored cuts and even inside the cavity. This ensures that every bite bursts with herbaceous flavor and a hint of smoky warmth.
Step 4: Stuff the Fish with Lemon and Garlic
Slide a couple of slices of lemon and some of the minced garlic into the belly of each branzino. As the fish bakes, the lemon’s citrus oils and the garlic’s aroma infuse every flaky layer, delivering a bright, vibrant flavor that perfectly complements the mildness of the fish.
Step 5: Bake to Perfection
Place your seasoned and stuffed branzino on the prepared baking sheet. If you’re feeling adventurous or want extra moisture in the finished dish, pour the white wine or vegetable broth around the fish now. Bake in the preheated oven for 20 to 25 minutes, or until the fish is opaque and flakes easily with a fork—aiming for an internal temperature of 145°F (63°C) to guarantee perfect doneness.
Step 6: Final Touches and Serve
Once baked, remove the fish from the oven and immediately drizzle fresh lemon juice over the top for a zesty finish. Garnish generously with chopped fresh parsley to add a bright green contrast and mild herbal note, then serve hot while the flavors are at their freshest.
How to Serve Mediterranean Herb and Lemon Baked Branzino Recipe
Garnishes
Simple is best here—fresh parsley is your go-to for both color and a light herbal kick that lifts the whole dish. You can also add a few lemon wedges on the side to let everyone adjust the zing level to their liking. A sprinkle of flaky sea salt right before serving can add delightful texture and a touch of sophistication.
Side Dishes
This Mediterranean Herb and Lemon Baked Branzino Recipe pairs wonderfully with crisp, vibrant sides like roasted seasonal vegetables, a fresh Greek salad, or even fluffy couscous tossed with herbs. Light, bright, and refreshing sides complement the fish’s delicate flavor perfectly without overwhelming the palate.
Creative Ways to Present
For a stunning presentation, serve the whole baked branzino on a bed of mixed greens or sliced grilled lemon rounds, allowing guests to appreciate its rustic beauty. You can also drizzle a simple herb-infused olive oil or a garlicky yogurt sauce alongside for dipping. It’s a dish that looks as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, simply place them in an airtight container and keep refrigerated. The branzino stays fresh for up to two days, making it a quick and delicious next-day meal or lunch option.
Freezing
It’s best to freeze the fish before cooking rather than after, but if you do freeze leftovers, place the cooked fish in a freezer-safe container or wrap tightly in foil and plastic wrap. Consume within one month for the best taste and texture.
Reheating
To bring your leftover Mediterranean Herb and Lemon Baked Branzino Recipe back to life, reheat gently in a 300°F (150°C) oven until warmed through, about 10 to 15 minutes. Avoid microwaving if possible, as it can dry out the tender fish.
FAQs
Can I use fresh herbs instead of dried in this Mediterranean Herb and Lemon Baked Branzino Recipe?
Absolutely! Fresh oregano and thyme will infuse even more vibrant flavor, just increase the quantities slightly since dried herbs are more concentrated. About 1 tablespoon each of fresh herbs works well here.
What if I can’t find branzino at my local market?
Don’t worry! You can substitute with similar whole white fish such as sea bass or snapper. The key is to choose a mild-flavored fish with firm flesh to hold up well when baked.
Is it necessary to score the fish before baking?
Scoring the fish isn’t mandatory, but it helps the seasoning penetrate deeper and ensures more even cooking—especially for whole fish. It also gives the presentation a nice, rustic touch.
Can I make this recipe gluten-free?
Yes! This Mediterranean Herb and Lemon Baked Branzino Recipe is naturally gluten-free as long as you use gluten-free broth if opting for that instead of wine. It’s a great choice for those with gluten sensitivities.
What wine pairs well with this dish?
A crisp, light white wine like a Sauvignon Blanc or Pinot Grigio harmonizes beautifully with the lemony, herby flavors of the branzino—perfect for sipping alongside your meal.
Final Thoughts
There’s something truly special about this Mediterranean Herb and Lemon Baked Branzino Recipe—it’s fresh, flavorful, and effortless, yet always leaves a lasting impression. If you haven’t tried baking whole fish before, this recipe is a fantastic entry point. Give it a go and enjoy a delightful taste of the Mediterranean at home with friends or family. You might find it becoming one of your favorite go-to dishes!
Print
Mediterranean Herb and Lemon Baked Branzino Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Mediterranean Herb and Lemon Baked Branzino recipe features tender, flaky whole fish seasoned with aromatic dried herbs, garlic, and zesty lemon. Baked to perfection, it offers a light and flavorful dish perfect for a healthy, elegant meal.
Ingredients
Fish and Seasoning
- 2 whole branzino (about 1 lb each), cleaned and scaled
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Additional Flavorings
- 2 lemons (1 sliced, 1 for juice)
- 4 garlic cloves, minced
- Fresh parsley, chopped (for garnish)
- 1/4 cup white wine or vegetable broth (optional, for extra flavor)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Prepare the Fish: Rinse the branzino under cold water and pat dry with paper towels. Ensure the fish is fully cleaned and scaled for best texture and taste.
- Score the Fish: Using a sharp knife, make 2-3 diagonal cuts on each side of the fish. This helps the seasoning penetrate and ensures even cooking.
- Season the Fish: In a small bowl, combine olive oil, dried oregano, dried thyme, paprika, garlic powder, salt, and black pepper. Rub this mixture generously over both sides of the fish, making sure to get some inside the scored cuts and the cavity.
- Stuff the Fish: Place a few lemon slices and a portion of minced garlic inside the cavity of each fish to infuse flavor during baking.
- Prepare to Bake: Place the seasoned branzino on the prepared baking sheet. If desired, pour white wine or vegetable broth around the fish to add moisture and enhance flavor.
- Bake the Fish: Bake in the preheated oven for 20-25 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Finish and Serve: Remove the fish from the oven and drizzle fresh lemon juice over the top. Garnish with chopped fresh parsley and serve immediately with side dishes like roasted vegetables or a Mediterranean salad.
Notes
- Ensure the branzino is fully cleaned and scaled for optimal texture.
- Scoring the fish helps the flavors penetrate deeper and promotes even cooking.
- Use white wine or vegetable broth optionally to keep the fish moist and add flavor.
- Check for doneness by flaking the fish with a fork or using a thermometer for internal temperature.
- Serve immediately to enjoy the best freshness and texture.
