Italian · Dinner

Roasted branzino with lemon

Name: Roasted branzino with lemon
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 whole branzino, 1 1/4 to 1 1/2 pounds each, scaled, gutted, and gills removed; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 3 tablespoons extra-virgin olive oil, divided; 2 lemons; 4 garlic cloves, lightly crushed; 8 thyme sprigs; 1 cup flat-leaf parsley leaves, divided; 1/4 teaspoon crushed red pepper flakes

Whole Mediterranean sea bass roasted hot with lemon, garlic, parsley, and thyme until the skin crisps and the flesh lifts cleanly from the bone.

About 45 minTotal

About 40 minActive

$$$Cost

ModerateDifficulty

Makes 4 servings

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

2 whole branzino, 1 1/4 to 1 1/2 pounds each, scaled, gutted, and gills removed
2 teaspoons kosher salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil, divided
2 lemons
4 garlic cloves, lightly crushed
8 thyme sprigs
1 cup flat-leaf parsley leaves, divided
1/4 teaspoon crushed red pepper flakes

Instructions

Heat oven to 450°F with a inside. Pat fish dry inside and out and score each side three times just through the skin. Season all over and in the cavities with salt and black pepper.
Slice one lemon thinly. Stuff each cavity with half the slices, garlic, thyme, and half the parsley. Rub fish with 1 tablespoon oil.
Carefully set fish on the hot pan with space between them. Roast until skin is lightly crisp, flesh is opaque and flakes at the backbone, and the thickest part reaches 145°F, 14 to 18 minutes.
Meanwhile, finely chop remaining parsley and mix with remaining 2 tablespoons oil, red pepper flakes, and the juice of half the second lemon.
Rest fish 5 minutes. Spoon parsley-lemon oil over them and serve with the remaining lemon cut into wedges, warning diners that whole fish contains pin bones.

Italian Mediterranean coastItalian coastal cooking traditions

From the table

About this recipe

Branzino is the Italian name for European or Mediterranean sea bass. Roasting the fish whole is common across Italian coastal cooking because the bones and skin protect its delicate flesh, though diners still need a clear warning that cleaned whole fish contains pin bones.

Branzino is the Italian name for European or Mediterranean sea bass. Serving it whole protects the delicate flesh and is common in Italian coastal cooking, but whole fish still contains bones after cleaning. A hot preheated pan and a thoroughly dry exterior improve skin texture without prolonging the roast. This Kwilt version follows the reviewed household adaptation: Keep the Italian whole-roast presentation and its minimal lemon-herb profile while adding measurable doneness and bone-service guidance.

Sources

Dinner does not stop at the recipe