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Two whole roasted branzino are served on a platter with lemon slices, halved cherry tomatoes, and chopped herbs, surrounded by tableware and ingredients on a dark surface.
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Roasted Branzino Recipe with Lemon Caper Sauce

Whole branzino roasted until the skin is perfectly cooked, stuffed with lemon and herbs, finished with a bright caper sauce that cuts through the richness. Crispy, buttery, and done in 35 minutes. - the dinner that looks like you know what you're doing.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 2 servings
Calories: 1435kcal
Author: Dee Broughton

Equipment

  • Large baking sheet
  • Parchment paper
  • Sharp knife or kitchen shears
  • small mixing bowl
  • Whisk

Ingredients

For the Roasted Branzino

  • 2 whole branzino about a pound each, gutted and scaled
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 whole lemon thinly sliced
  • ½ red onion thinly sliced
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 1 cup cherry tomatoes halved, for garnish

For the Lemon Caper Sauce

  • ⅓ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons capers roughly chopped
  • 1 tablespoon parsley chopped
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions

Prep the Branzino

  • Preheat your oven to 450°F. Line a large baking sheet with parchment paper.
  • Pat fish dry with paper towels.
  • Make three shallow, diagonal slashes on both sides of each fish, being careful not to cut all the way to the bone.
  • Rub the fish all over, inside and out, with olive oil. Season the cavity and the skin generously with the salt and black pepper.
  • Stuff each fish with the lemon slices, sliced red onion, thyme sprigs, and oregano sprigs.
  • Arrange the fish on the baking sheet, making sure they don’t touch.

Roast the Branzino

  • Roast the fish for 15-18 minutes, or until the flesh is opaque and flakes easily when tested with a fork. The skin should also be crispy.

Make the Sauce

  • In a small bowl, whisk together olive oil, lemon juice, capers, parsley, and garlic. Season with salt and pepper to taste.

Serve

  • Transfer the roasted fish to a serving platter. Spoon the sauce over the fish, then scatter the cherry tomatoes on top for garnish. Serve immediately.

Notes

  • Dry the skin well: Moisture prevents crisping; Pat fish thoroughly with paper towels before roasting.
  • Use parchment paper: It keeps the skin from sticking and makes cleanup easier.
  • Slash the fish: The diagonal cuts help heat and seasoning penetrate evenly.
  • Broil if needed: If the skin isn’t crisp enough, finish under the broiler for 1–2 minutes (watch closely).
  • Make sauce ahead: Whisk the lemon caper sauce 10 minutes before serving so the flavors meld.
  • Check doneness: Flesh should be opaque and flake easily; internal temp should reach 145°F.

Nutrition

Serving: 1serving | Calories: 1435kcal | Carbohydrates: 15g | Protein: 162g | Fat: 79g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 48g | Cholesterol: 720mg | Sodium: 2019mg | Potassium: 2669mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 63mg | Calcium: 217mg | Iron: 10mg