How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
Rinse the branzino under cold water and pat them thoroughly dry inside and out
Rinse the branzino under cold water and pat them thoroughly dry inside and out with paper towels. Make three shallow diagonal slashes on both sides of each fish.
Season the cavity and the skin of the fish generously
Season the cavity and the skin of the fish generously with salt and black pepper.
Stuff each fish cavity
Stuff each fish cavity with lemon slices, smashed garlic cloves, and sprigs of parsley.
Place the fish on the baking sheet
Place the fish on the baking sheet and drizzle both sides with extra virgin olive oil.
Bake in the preheated oven
Bake in the preheated oven for 20-25 minutes, or until the flesh is opaque and flakes easily with a fork. The internal temperature should be around 145°F (63°C).
25 min
A little kitchen wisdom
Ensure the fish is scaled and gutted before starting. Patting the skin dry with paper towels is the secret to getting a better texture even when roasting.
