Whole Roasted Branzino with Lemon and Herbs

Prep Time 15 minutes Cook Time 20 minutes

Ingredients: – 2 whole branzino (cleaned, scaled, and gutted) – 3 cloves garlic (thinly sliced) – 2 lemons (sliced into thin rounds) – 2 sprigs of fresh rosemary – 2 sprigs of fresh thyme – 1/4 cup olive oil – Salt and pepper to taste – 1/4 cup dry white wine (optional) – Fresh parsley (chopped, for garnish)

Instructions: Preheat Oven: Set your oven to 400°F (200°C)

Prepare the Fish: – Pat the branzino dry with paper towels. – Score each side of the fish with shallow diagonal cuts, about 1 inch apart. – Season the inside cavity and the outside of the fish with salt and pepper.

Stuff the Fish: – Insert slices of lemon, garlic, rosemary, and thyme into the cavity of each fish.

Prepare the Baking Tray: – Line a baking sheet with parchment paper or lightly oil it. – Place the stuffed branzino on the tray. – Drizzle olive oil over the fish and, if using, pour white wine around it.

Roast the Fish: – Bake in the preheated oven for 18-20 minutes, or until the flesh is opaque and easily flakes with a fork. – For extra crispy skin, switch the oven to broil for the last 2 minutes of cooking.

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Serve: – Garnish with chopped parsley and an extra squeeze of fresh lemon. – Serve with roasted vegetables, a side salad, or crusty bread.

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