Ingredients:
2 whole branzino, cleaned and gutted (about 1 lb. each)
2 tablespoons avocado oil
1 lemon (cut into thin slices)
Half of a bunch of fresh parsley
2 sprigs of fresh sage
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
Himalayan salt and freshly ground black pepper (to taste)
Pint of cherry tomatoes or your choice of vegetables (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Fish:
Rinse the branzino under cold water and pat dry with paper towels. Make sure the fish is thoroughly dried to ensure crispy skin.
Drizzle the fish with avocado oil on both sides and inside. Season generously with himlayan salt and freshly ground black pepper, both inside the cavity and on the skin.
3. Stuff the Fish:
Inside the cavity of each fish, stuff with a few lemon slices, and fresh herbs divided equally. This will infuse the fish with flavor as it roasts.
4. Roast the Fish and vegetables (optional)
Place the branzino on a baking sheet lined with parchment paper or in a shallow roasting pan.
Arrange the remaining lemon slices around the fish for extra citrus flavor during roasting and if you want to add vegetables to go along with your meal, add a little oil and season your vegetables with salt and pepper to your liking on the same baking sheet.
Roast the fish in the preheated oven for about 20-25 minutes, depending on the size of the fish. The fish should be opaque and easily flake when pierced with a fork. You can check for doneness by gently pulling the fin or inserting a knife near the backbone—if it comes out easily, it’s done.
5. Serve:
Once the fish is cooked, remove it from the oven and let it rest for a few minutes.
Garnish with additional lemon wedges if desired.
Optional Sides:
Serve with a side of roasted vegetables, sautéed spinach, or a fresh green salad.
Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the light flavors of the branzino.
Enjoy your Roasted Branzino! It’s a simple yet flavorful dish that lets the natural taste of the fish shine through.
