My Kosher Cooking

Oven Roasted Whole Branzino

Oven roasted whole branzino with lemon slices and herbs
fishpareveweeknightoven

Kosher friendly oven roasted whole branzino with lemon, garlic, herbs, and a simple paprika seasoning. Light, flavorful, and ready in about 30 minutes.

Ingredients

  • — 2 whole branzino, cleaned and scaled, about 1 to 1.25 lb each
  • — 2 tbsp olive oil
  • — 1 to 2 tbsp lemon juice
  • — 1 lemon, thinly sliced
  • — 3 to 4 garlic cloves, thinly sliced or minced
  • — 1 1/2 tsp kosher salt, or about 3/4 tsp per fish
  • — 1 tsp paprika
  • — 1/2 tsp black pepper
  • — 1/2 tsp onion powder, optional
  • — 1/2 tsp dried oregano or Italian seasoning
  • — 1/4 tsp ground cumin, optional
  • — Fresh parsley, dill, or cilantro, optional
  • — Extra olive oil for the pan

Notes

Use convection roast at 400°F for better skin and more even roasting. Branzino cooks quickly and can dry out fast, so start checking early. The fish is done when the flesh flakes easily near the thickest part and reaches about 140°F to 145°F.

Instructions

  1. Preheat the oven to 400°F using convection roast. If not using convection, preheat to 425°F using regular bake or roast.
  2. Pat the branzino dry inside and outside.
  3. Make 2 to 3 shallow diagonal cuts on each side of each fish.
  4. Place the fish on a lightly oiled foil lined sheet pan.
  5. Rub the fish with olive oil and lemon juice, inside and outside.
  6. Mix the kosher salt, paprika, black pepper, onion powder, dried oregano or Italian seasoning, and cumin in a small bowl.
  7. Sprinkle the seasoning inside the cavity, over the outside of the fish, and into the diagonal cuts.
  8. Stuff each cavity with lemon slices, garlic, and fresh herbs. Do not overstuff, just add enough to flavor the fish.
  9. Roast for 18 to 22 minutes, checking early to avoid overcooking.
  10. Check for doneness near the thickest part. The flesh should flake easily and the internal temperature should be about 140°F to 145°F.
  11. If the skin needs more color, broil for 1 to 2 minutes at the end, watching closely so the fish does not burn.
  12. Let the fish rest for 2 to 3 minutes before serving.
  13. Serve with lemon wedges, rice, roasted potatoes, or a simple salad.

Variations

  • → Use dill for a lighter flavor, parsley for a classic Mediterranean flavor, or cilantro with cumin for a slightly Middle Eastern style.
  • → If you do not have convection roast, use 425°F regular bake or roast and start checking around 18 minutes.
  • → For more color on the skin, broil for 1 to 2 minutes at the end, watching closely.