The Seaside Supper Perfectly HerbStuffed Whole Baked Branzino

The Seaside Supper Perfectly Herbstuffed Whole B

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:2 servings

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:

• Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• Pat the fish completely dry, inside and out, using paper towels. This step is crucial for crispy skin.
• Using a sharp knife, make 2-3 shallow diagonal slashes across the thickest part of each side of the fish (optional but recommended).
• Generously season the cavity of each fish with salt and pepper.
• Divide the stuffing ingredients (lemon slices, thyme, parsley, and smashed garlic) evenly between the two fish cavities.
• 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.
• 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).
• 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.

Nutrition Facts

Calories:1686 kcal

Protein:22.8 g

Fat:18.7 g

Carbs:92.5 g

Fiber:40.2 g

Sugar:0.0 g

Sodium:20050 mg

Recipe Info

Category:Seafood, Main Course

Cuisine:Mediterranean

Getting Started with Your Whole Baked Branzino

Right then, let’s talk about that moment. You pull this gorgeous fish out of the oven. The aroma hits you first, that incredible mix of salty sea air, sharp lemon zest, and earthy thyme. Honestly, pulling off a perfect Whole Baked Branzino makes you feel like you’ve suddenly earned a blue passport stamp.

This isn't rocket science, promise. Forget fussy frying or complicated sauces. This method is all about letting the quality ingredients shine. It's the ultimate flavour upgrade for a weeknight meal, turning simple ingredients into something that looks proper posh.

Why This Whole Roasted Fish Recipe Works

I know what you're thinking. "Will it taste fishy?" "Is it hard to tell when it’s cooked?" Those are fair questions, and they trip up loads of people trying other recipes. Many online guides rush past the drying stage or give vague timings. We cover exactly how to get that crisp skin without overcooking the delicate flesh. This Whole Baked Branzino Recipe cuts through the noise.

What makes this approach better than those overly complicated Whole Roasted Branzino guides? They often drown the fish in too much liquid or bake it too low and slow. We’re aiming for that perfect sear and flaking texture. Trust me, this Simple Whole Baked Fish Recipe is foolproof, even if your last attempt at cooking fish ended in tears.

The Seaside Supper: Perfectly Herb-Stuffed Whole Baked Branzino

This recipe celebrates the delicate, slightly sweet flavour of Branzino (European Sea Bass), a staple across the Mediterranean. We're keeping it simple: stuffing the cavity with bright lemon, fresh herbs, and garlic, then roasting it until the skin is crisp and the flesh flakes away perfectly. It’s elegant enough for a dinner party, yet quick enough for a Tuesday night supper. Simple, fresh, and utterly delicious.

Difficulty Level: Easy

This is truly beginner-friendly. The preparation is mostly just stuffing and seasoning. The oven does all the hard work. The only slight hurdle is prepping the fish, but most decent fishmongers will happily scale and gut them for you. Seriously, don't sweat that bit!

Time Estimates

Prep time is just about 20 minutes active work, mostly stuffing and lining that tray. Cooking takes about 25 to 35 minutes, depending on how big your beauties are. We’re looking at under an hour total time for this Oven Roasted Fish .

Ingredients for Two

We are using two medium-sized fish here, about one pound each. You’ll need plenty of fresh elements inside for that gorgeous aroma. Grab two Branzino, a whole lemon sliced thin, about six sprigs of thyme, a handful of parsley, and four garlic cloves smashed lightly. Don't skimp on the olive oil; you need it both inside and out.

Getting Ready for the Oven

First things first: get that oven roaring hot. Set it to 425°F (220°C) . Line your baking sheet—this is non-negotiable if you value your washing-up time! Pat those fish down hard with paper towels until they are bone dry. Seriously, dry skin equals crispy skin; wet fish steams.

I learned the hard way early on that scoring the skin helps. Make two or three shallow diagonal cuts on both sides. This lets the heat penetrate the thickest part quickly. Then, season the inside cavity generously with salt and pepper. Stuff the herbs, garlic, and lemon slices loosely inside. If you pack it too tight, the heat can’t circulate properly, and you end up with unevenly cooked flesh.

Drizzle the outside generously with olive oil, sprinkle with more salt, and slide them into the hot oven. We’re aiming for about 30 minutes. You’ll know they’re done when the flesh is opaque white when poked near the backbone. This Whole Branzino Baked in Foil technique, though we use parchment here, traps moisture beautifully while the top crisps. Serve immediately with lots of fresh lemon wedges—it’s the perfect, Healthy Whole Baked Fish .

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Right then, let’s get this beautiful Mediterranean classic sorted out. Baking a whole fish sounds terribly fancy, doesn't it? Like something you'd only see in a Michelin-starred joint. But trust me, it’s dead simple, looks absolutely stunning on the table, and it’s a fantastic, healthy crowd-pleaser. It’s the culinary equivalent of finding a tenner in an old pair of trousers! We’re aiming for that perfect Whole Baked Branzino finish.

Ingredients, Sourcing & Smart Substitutions

Core Shopping List

This list is for two decent-sized fish, perfect for two hungry people or three lighter eaters. When you’re at the fishmonger, aim for fish that feel firm, not floppy. If the eyes are cloudy, walk away—you want clear, bright eyes for the best Whole Baked Branzino Recipe . We need 2 whole Branzino , roughly 1 lb (450g) each . Don’t worry too much about the olive oil brand; any decent Extra Virgin will do the job, but make sure you have about 4 tablespoons (60 ml) ready.

Flavour Architecture

This section is where the magic happens for our Oven Roasted Fish . The lemon, thyme, and garlic aren’t just filler; they steam inside the cavity, perfuming the delicate flesh from within. That’s the secret to a great Whole Roasted Fish Recipe . If you’re fresh out of thyme, rosemary works brilliantly, giving it more of a robust feel—a slight nod to a Greek Branzino Recipe . My own little hack? If I’m feeling fancy, I’ll slip a tiny sliver of anchovy into the cavity too. It melts away and gives a hidden umami boost, kind of like cheating but tasting absolutely brilliant.

Equipment & Mise en Place

To nail this Simple Whole Baked Fish Recipe , you don’t need loads of specialist gear. The absolute must-have is a decent baking sheet lined with foil or parchment. Trust me on the lining—cleaning fish grease off a tray is a mug's game. For your prep, or mise en place as the French chaps call it, do this first: wash and dry your herbs, smash your garlic cloves (a quick bash with the flat of your knife does it), and slice your lemon. Getting everything ready means when the oven hits 425° F ( 220° C) , you can have the Baked Branzino Oven ready in under five minutes. That’s how you cook stress-free!

Right then, let's get this beautiful Mediterranean classic sorted out. Baking a whole fish sounds terribly fancy, doesn't it? Like something you'd only see in a Michelin-starred joint. But trust me, it’s dead simple, looks absolutely stunning on the table, and it’s a fantastic, healthy crowd-pleaser. It’s the culinary equivalent of finding a tenner in an old pair of trousers!

Here is the foundation for our foolproof guide to Whole Baked Branzino .

Before You Cook

Right, the prep stage is crucial. Don't just throw it in the oven willy-nilly. My old mum, bless her, used to say, "Faffing about beforehand saves a massive headache later." She wasn't wrong.

First up, get your oven going. We want a good, hot blast for this Whole Baked Branzino Recipe . Set it to 425° F ( 220° C) . While that’s heating up, do your fish prep. If your fishmonger hasn't already done the dirty work (scaling and gutting—always ask them to!), make sure you pat those fish bone-dry, inside and out. Seriously, this is non-negotiable if you want crispy skin.

A lot of online recipes boast about marinating time, but honestly, for this Whole Roasted Fish Recipe , we don't need hours. Twenty minutes of seasoning and stuffing is plenty. The risk with bland flavour is skipping the salt inside the cavity—don’t just salt the outside! A common pitfall is soft, rubbery skin, and that happens if the fish is damp or the oven isn't hot enough. Keep the heat up!

Guided Cooking Sequence

Time to get cooking. This sequence ensures we nail the timing for a perfect Baked Branzino Oven finish.

1. Stuff and Oil: After patting dry, fill the cavities loosely with your lemon, garlic, and herbs. Remember, we're seasoning the inside generously. Drizzle the outside skin well with good olive oil and sprinkle everything—inside and out—with coarse salt and pepper.
2. Get it on the Tray: Lay your fish on a sheet of baking parchment. This makes clean-up a doddle, which is always a win. If you’re going for that extra crispy skin, make a few shallow slices across the thickest part of the body now.
3. The Bake: Slide the tray into that hot oven . Set a timer for 25 minutes . This timing is standard for a medium fish (about a pound each). You’re listening for a gentle sizzle, not an aggressive spitting.
4. The Poke Test: At 25 minutes, take a peek. If the skin is pale, give it another 5– 10 minutes. The true sign for this Simple Whole Baked Fish Recipe is when you gently poke the thickest part near the backbone. If the flesh separates easily (flakes) and looks opaque, you're golden. If you have a thermometer, aim for 140° F ( 60° C) internally. That’s the sweet spot for tenderness.

If you're rocking a fan oven, you might find this cooks quicker, maybe closer to 22 minutes. Always trust your eyes and touch over the clock for the final minute check. This method is brilliant for a Whole Branzino Baked in Foil too, though the skin won't crisp up as much.

Save-It Section

This Whole Roasted Branzino is best eaten right away, honestly. The skin starts to soften as it sits. However, if you have leftovers, the flavour actually deepens overnight—the herbs really infuse the flesh.

Storage: Let the fish cool completely. Carefully remove the main spine bone if you can (it usually pops out easily). Store the flaked flesh in an airtight container in the fridge for up to two days. It’s brilliant mixed into pasta sauce the next day!

Emergency Fixes:

• Too Salty? If you accidentally over-salted the exterior, squeeze the juice of half a fresh lemon over the finished, resting fish. The acidity cuts through the excess saltiness.
• A Bit Dry? This happens if you overcook it slightly. Drizzle a tablespoon of good quality olive oil or a knob of butter over the top after resting, and let it sit for a minute before serving. A splash of white wine on the tray halfway through cooking also helps trap moisture for this Healthy Whole Baked Fish .

There you have it. A stunning Oven Roasted Fish that requires minimal fuss but delivers maximum impact. Go on, give that beautiful Greek Branzino Recipe a whirl!

Right then, let's get this beautiful Mediterranean classic sorted out. Baking a whole fish sounds terribly fancy, doesn't it? Like something you'd only see in a Michelin-starred joint. But trust me, it’s dead simple, looks absolutely stunning on the table, and it’s a fantastic, healthy crowd-pleaser. It’s the culinary equivalent of finding a tenner in an old pair of trousers!

This is the foundation for our foolproof guide to Whole Baked Branzino .

Mastery Notes & Perfect Pairings

Taste & Texture Upgrades

Chef-level garnish makes all the difference, even when the main event is a Simple Whole Baked Fish Recipe . After it comes out, skip the fuss and just hit the platter with some flaky Maldon sea salt and a massive glug of really good, peppery olive oil—it makes the skin sing. For plating, I love piling shaved raw fennel around the base; it looks brilliant and adds a lovely anise crunch.

Now, I’ve made similar recipes using foil, like the Whole Branzino Baked in Foil method. Truthfully? Foil steams the skin. My improvement here is ditching the foil (mostly) for direct heat on parchment. That way, you actually achieve that crisp skin, which is half the fun of this Whole Roasted Branzino . If you use foil, you end up with slightly flabby skin, and frankly, that’s just not on.

Nutrition & Dietary Paths

This is a genuinely Healthy Whole Baked Fish option. For a single serving of our Whole Baked Branzino Recipe , you're looking at roughly 325 calories, packed with about 35g of lean protein. The fat content is low, mostly the good stuff from the fish oils and olive oil.

If you’re cutting back, this recipe is naturally gluten-free and dairy-free, provided you don't drown it in butter afterwards (a drizzle of olive oil is plenty). Want lighter calories? Just skip the olive oil drizzle at the end. You'll lose a little richness, but the flavour from the herbs inside will still shine through brilliantly.

Serving & Pairing Ideas

To turn this into a proper feast, you need sides that soak up the lovely juices. Forget chips; go for something bright. A big bowl of plain couscous dressed simply with parsley and lemon juice is perfect—it absorbs all that goodness. For a true seaside vibe, think Greek Branzino Recipe and serve it alongside some creamy tzatziki.

If you have leftovers (unlikely, mind you!), this keeps well in the fridge for two days. Reheating is best done gently; stick the portion in a warm oven (about 300° F / 150° C) for about ten minutes. Avoid the microwave unless you enjoy rubbery fish texture. Microwaving ruins the delicate structure we worked so hard to achieve with the Oven Roasted Fish technique.

Honestly, once you’ve nailed this Whole Roasted Fish Recipe , you’ll never look back. It’s honestly spectacular. Give it a bash this weekend, and let me know how your Whole Baked Branzino turned out!

If you're craving more ideas, explore Chefs Ultimate Creamy Baked Mac Cheese Gruyere and Cheddar Perfection , The Ultimate Creamy Baked Mac and Cheese for Sunday Dinner and My Ultimate Double Baked Stuffed Potatoes Fluffy Filling Secret .