Ingredients:

  • 4 Branzino Fillets (5-6 oz each), skin on preferred
  • 1 Tbsp Extra Virgin Olive Oil (for coating the pan)
  • 3/4 tsp Fine Sea Salt (divided)
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 cup High-Quality Extra Virgin Olive Oil (for dressing)
  • Zest of 1 large Lemon
  • Juice of 1/2 large Lemon
  • 2 Cloves Garlic, finely minced
  • 2 Tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • Pinch of Red Pepper Flakes (optional)
  • 4 thin Lemon Slices

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with 1 tablespoon of olive oil.
  2. Prepare the Lemon-Herb Dressing: In a small bowl, combine 1/4 cup olive oil, lemon zest, lemon juice, minced garlic, parsley, thyme, 1/2 teaspoon salt, and red pepper flakes (if using). Whisk and set aside.
  3. Pat the branzino fillets completely dry. Place them skin-side down on the prepared baking sheet. Season the flesh liberally with the remaining salt and black pepper. Place one thin lemon slice atop each fillet.
  4. Bake the branzino for 12 to 15 minutes, or until the flesh is opaque and flakes easily when probed (internal temperature should be 145°F/63°C).
  5. Carefully transfer the cooked fillets to serving plates, discarding the baking lemon slices. Give the reserved Lemon-Herb Dressing a quick whisk and spoon generously over the top of the Baked Branzino Fillets. Serve immediately.