Whole Roasted Branzino with Cherry Tomatoes, Olives and Lemon
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Whole roasted branzino might look impressive, but it is one of the easier fish dinners you can make. Two cleaned fish go on a bed of lemon slices, get scattered with cherry tomatoes and olives, then roast at 400°F (200°C) for about 25 minutes. That is it.
We live in Spain, where branzino is sold as lubina and is easy to find at the fish market, so it is a fish I cook a lot. I keep things simple here: a fresh whole fish, good olive oil, lemon, dried dill and a handful of cherry tomatoes and olives to roast alongside. You do not need much else.
If you cannot find branzino, look for it under the name sea bass. My oven-baked sea bass uses a simpler garlic-parsley seasoning and works the same way.
How to choose a fresh fish
You are cooking the whole thing here, so freshness matters. There are two quick checks I like to use at the counter.
Smell
Fresh fish should not have any odd smell. If it smells acidic or too fishy, pick another one.
Look
The skin should be firm and shiny, not slimy. The eyes should be clear, not dry or sunken.
If you are buying from a market or fishmonger, ask them to scale and gut the fish for you. It saves time at home and they will do a cleaner job.
Ingredients you need
You only need a few ingredients here.
- Branzino: I used 2 whole fish, about 12 ounces (350 grams) each. They should be gutted and scaled before you start.
- Cherry tomatoes: They roast around the fish and release juices into the pan. You can halve them or leave them whole if they are small.
- Olives: Green olives or mixed olives work well. Pitted olives are easiest to eat, especially if you serve this to guests.
- Lemon: Half is sliced and placed under the fish so it does not sit directly on the pan, and half is squeezed over the top.
- Olive oil: Use enough to drizzle over the fish, tomatoes and olives. I also drizzle some inside the cavities.
- Salt, black pepper and dried dill: The only seasoning the fish needs. Dill pairs naturally with lemon and white fish.
Two fish feed two people comfortably. If you want larger portions, go for one pound (450 grams) of fish per person.
How to make whole roasted branzino
This is a quick overview with photo notes. The recipe card below has the clean step-by-step instructions.
Prep the fish
Place the cleaned fish on a cutting board and make 3 diagonal slits on each side. If the fishmonger did not fully open the cavity, run a knife along it to open it up.
If you want to keep the heads and tails for fish stock, this is the time to remove them.
Season
Generously season the fish with salt, pepper and dried dill on the outside and inside the cavity. Do not be shy. A whole fish needs more seasoning than you think.
Prepare the pan
Slice half the lemon and lay the slices on a large baking sheet lined with parchment paper, or use a large casserole dish. The lemon keeps the fish off the hot pan, but you can skip it if you prefer. A 9×13-inch pan is too small for two whole fish, go bigger.
Assemble
Place both fish on the lemon slices, or directly on the parchment if you are skipping them. Scatter the cherry tomatoes and olives around the fish. Drizzle olive oil over everything, including inside the cavities. Squeeze the remaining half lemon over the top.
Roast
Bake at 400°F (200°C) for 20 to 25 minutes, until the flesh flakes easily with a fork at the thickest part. The internal temperature should reach 145°F (63°C).
Serve straight from the pan with the tomatoes, olives and pan juices.
Helpful tips
If you do not want to serve the fish heads and tails, simply cut them off and freeze them for later. Once you have a few saved up, use them to make fish stock or a light fish soup.
Branzino tastes even better grilled. If you have a grill, give it a go. Just make sure to oil the grate well before cooking. My grilled whole fish recipe has more tips for cooking whole fish on the grill.
Perfectly cooked fish should not be dry. The flesh should separate easily with a fork. If it is dry, it is overcooked.
What to serve with whole roasted branzino
The fish and its tomato-olive pan juices are the main event, so keep sides simple.
A piece of toasted or grilled baguette is great for soaking up the juices. Orzo also works well if you want something more filling.
For sides, I like parmesan roasted potatoes, Greek salad or Mediterranean grilled vegetables. A small bowl of garlic aioli on the side also works well with roasted whole fish, especially if you are serving it with bread or potatoes.
Frequently asked questions
Branzino is the Italian name for European sea bass. In Spain, it is called lubina, and in France, loup de mer. It is a white, mild-flavored fish.
Branzino tastes mild and slightly sweet, with a firm but flaky texture. It is not strongly fishy, which makes it a good choice if you are new to cooking whole fish.
A 12-ounce (350-gram) fish is right for one adult when served with sides. If you prefer larger portions, count one pound (450 grams) per person.
Sea bream or red snapper are good alternatives. Both have a similar mild flavor and roast in about the same time when they are close in size.
It depends on the size of the fish and your oven. Start checking at 20 minutes. The thickest part should reach an internal temperature of 145°F (63°C) and the flesh should flake easily with a fork.
This dinner is best right out of the oven. You can prep everything ahead, make sure the fish is cleaned, halve the tomatoes, slice the lemon and refrigerate. Then bake when you are ready to eat. I don’t recommend baking the fish in advance and reheating it because it can dry out easily.
More fish recipes
If you like this roasted branzino, try one of these fish dinners next:
- Grilled Whole Fish with Italian Bread Salad: A great option for summer grilling, with a panzanella-style salad to serve alongside.
- Oven-Baked Sea Bass: A simpler whole fish recipe with garlic-parsley seasoning.
- Salmon in Puff Pastry: A more dressed-up fish dinner that is great for entertaining.
Whole Roasted Branzino
Ingredients
- 2 whole branzino about 12 ounces each, gutted and scaled
- 2 cups cherry tomatoes halved or left whole if small
- 1 cup pitted olives green or mixed
- 1 lemon half sliced and half for squeezing
- 2 tablespoons olive oil
- 1 teaspoon dried dill
- 1 teaspoon salt or to taste
- black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the fish on a cutting board and make 3 diagonal slits on each side. Open the cavity if it is not already open.
- Season the fish generously with salt, pepper and dried dill inside and out.
- Slice half the lemon and lay the slices on the prepared baking sheet.
- Place the fish on the lemon slices, or directly on the parchment if skipping them. Scatter the cherry tomatoes and olives around the fish.
- Drizzle the olive oil over the fish, tomatoes and olives, including inside the cavities. Squeeze the remaining half lemon over the top.
- Bake for 20 to 25 minutes, or until the flesh flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part.
- Serve straight from the pan with the roasted tomatoes, olives and pan juices.
Notes
- If you cannot find branzino, sea bream or red snapper work as substitutes.
- This recipe is best served right away. You can prepare the baking sheet ahead, cover and refrigerate it, then bake before serving.
- Larger fish may need a few extra minutes in the oven.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.