Two whole branzino on a sheet pan with sliced lemon and herbs.

Roasted Branzino Recipe

Contributor: Jill Silverman Hough

You’ll love this quick, easy, and delicious way to make branzino! My simple sauce features rosemary, but you can substitute other herbs and you can enhance it with parsley, chives, or capers.

  • Author: Jill Hough
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


  • 2 (1 to 1 and 1/4 lb.) branzino, cleaned
  • 6 Tbsp. olive oil, divided
  • 3/4 tsp. salt, plus more to taste
  • 3/4 tsp. pepper, plus more to taste
  • 2 lemons, divided
  • 4 sprigs fresh rosemary, plus 2 tsp. chopped (see note)
  • 2 cloves garlic, minced


  1. Preheat the oven to 400°F. Arrange one rack in the middle of the oven and one about 6 inches from the heating element.
  2. Put the fish on a rimmed baking sheet and rub it inside and out with 2 tablespoons of the oil. Sprinkle inside and out with the salt and pepper.
  3. Thinly slice one of the lemons. Stuff the fish with the sliced lemon and rosemary sprigs.
  4. Bake on the middle rack until almost cooked through, 12 to 14 minutes.
  5. Meanwhile, juice and zest the remaining lemon. In a small bowl, combine the lemon juice and zest, chopped rosemary, garlic, and remaining 1/4 cup of oil. Add salt and pepper to taste and set aside.
  6. When the fish is almost cooked through, turn on the broiler and cook until cooked through and crisped, 3 to 5 minutes.
  7. Pour a little of the lemon juice mixture over the fish. Serve with the remaining lemon juice mixture on the side.

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Note: Instead of rosemary, try thyme or oregano. If you’d prefer dried herbs or a dried herb blend, use 1 teaspoon dried instead of the fresh sprigs and 1 teaspoon dried instead of the fresh chopped.