Ingredients:

  • whole Branzino (Sea Bass), scaled and gutted (about 1 lb / 450g each)
  • large fresh Lemon, thinly sliced
  • sprigs fresh Thyme
  • small bunch fresh Parsley sprigs
  • cloves Garlic, lightly smashed
  • Tbsp Extra Virgin Olive Oil, plus extra for drizzling
  • Coarse Sea Salt, to taste (approx. 2 tsp)
  • Freshly Ground Black Pepper, to taste
  • Lemon Wedges, for serving (Optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Pat the fish completely dry, inside and out, using paper towels. This step is crucial for crispy skin.
  3. Using a sharp knife, make 2-3 shallow diagonal slashes across the thickest part of each side of the fish (optional but recommended).
  4. Generously season the cavity of each fish with salt and pepper.
  5. Divide the stuffing ingredients (lemon slices, thyme, parsley, and smashed garlic) evenly between the two fish cavities.
  6. Place the prepared fish onto the lined baking sheet. Drizzle the tops generously with olive oil and sprinkle the outside skin with remaining salt and pepper.
  7. Bake for 25 to 35 minutes. The fish is ready when the flesh near the backbone is opaque white, or when an instant-read thermometer reaches 140°F (60°C).
  8. Let the Whole Baked Branzino rest on the tray for 5 minutes before transferring carefully to a serving platter. Serve immediately with extra lemon wedges.