Branzino al Forno con Erbe e Limone (Whole Baked Sea Bass with Herbs and Lemon)
Why this recipe works
- Aromatics from the inside out: Stuffing the cavity with lemon, garlic and thyme perfumes the fish as it roasts without overwhelming its delicate flavour.
- Fast roasting: A hot oven cooks the whole sea bass quickly, giving tender flakes and lightly roasted skin in well under an hour.
- Simple ingredients, clear flavour: Olive oil, citrus, herbs and seasoning keep the focus on the freshness of the fish.
Get the most out of this recipe
Ingredient notes
- Choose well-prepared fish: Ask the fishmonger to scale and gut the sea bass if it has not already been done; it makes preparation cleaner and faster.
- Look for freshness: Whole fish should smell clean and briny, with bright eyes, firm flesh and skin that looks moist rather than dull.
- Use fresh herbs where possible: Fresh thyme and parsley give a lighter, cleaner finish than dried herbs, especially in a short-roasted fish dish.
Timing notes
- Best served straight away: Whole baked sea bass is at its best soon after roasting, while the flesh is still moist and the pan juices are warm.
- Rest briefly: A short rest allows the heat to settle through the fish without drying it out.
- Prep is mostly assembly: Most of the work is seasoning, slicing the aromatics and stuffing the cavity; the oven does the rest.
Common mistakes
- Do not wait too long: Pull the fish as soon as the thickest part turns opaque and flakes easily; it will continue cooking slightly as it rests.
- Dry the skin first: Patting the fish dry before oiling helps the surface roast rather than steam.
- Season inside and out: The cavity needs seasoning as well as the skin so the whole fish tastes balanced.
Serving ideas
- Serve with simple sides: Roasted potatoes, steamed greens, fennel salad or a crisp green salad all work well with the lemony pan juices.
- Use the pan juices: Spoon the olive oil, lemon, garlic and herb juices over the fish at the table for extra flavour.
- Finish fresh: A final scatter of parsley and a squeeze of lemon brighten the roasted fish just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the sea bass dry, then score each side 2 to 3 times and set on a baking tray.
- Thinly slice half the lemon and cut the remaining half into wedges. Peel and thinly slice the garlic; pick the thyme leaves from half the sprigs and leave the rest whole.
- Season the fish inside and out with the fine sea salt and black pepper. Stuff the cavities with the lemon slices, sliced garlic, and thyme (both leaves and sprigs).
- Drizzle the fish with the extra virgin olive oil, rubbing it over the skin so it is evenly coated. Roast for 14 to 18 minutes, depending on size, until the flesh is opaque and flakes easily at the thickest part.
- Finely chop most of the fresh parsley, reserving a small pinch for serving. Rest the fish for 2 minutes, then spoon over the pan juices, scatter with the chopped parsley, and serve with the lemon wedges and the reserved parsley.
Recipe notes
Tips
- For the juiciest result, pull the fish as soon as the flesh flakes at the thickest part; it will carry on cooking slightly as it rests.
- If your fishmonger has not already done so, ask for the sea bass to be scaled and gutted to make prep quicker and cleaner.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the fish is cooked until piping hot throughout.
Substitutions
- Replace fresh thyme with fresh parsley for a simpler herb profile, stuffing some inside the fish and scattering the rest over at the end.
- Replace lemon with lime for a sharper, more aromatic citrus finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat on a baking tray at 180°C (355°F) until piping hot, or flake cold fish into a salad and spoon over any reserved pan juices.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish
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