Mediterranean Herb and Lemon Baked Branzino
Experience the fresh flavors of the Mediterranean with this simple yet elegant Herb and Lemon Baked Branzino. A perfect balance of herbs, citrus, and delicate fish that's sure to impress.
Equipment
- Baking sheet
- Parchment paper
- Measuring spoons and cups
- Knife and cutting board
Ingredients
- 4 fillets Branzino 6 ounces each, about 170 grams
- 2 tbsp olive oil 30 ml
- 4 cloves garlic minced
- 1 lemon thinly sliced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 sprig fresh oregano
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup dry white wine 60 ml
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up.
- Pat the Branzino fillets dry with paper towels. This ensures a crispy skin once baked.
- Arrange the fillets on the prepared baking sheet, skin side down.
- Drizzle each fillet with olive oil, then season with salt and freshly ground black pepper.
- Evenly distribute the minced garlic over the fillets, pressing lightly to adhere.
- Place lemon slices on top of each fillet, followed by a sprig of rosemary, thyme, and oregano.
- Gently pour the white wine around the fillets on the baking sheet. This will create a subtle aroma and keep the fish moist.
- Bake in the preheated oven for 25 minutes, or until the fish flakes easily with a fork.
- Remove from the oven and let it rest for a couple of minutes before serving. This allows the flavors to meld together beautifully.
Notes
For a complete Mediterranean meal, serve this Branzino with a side of quinoa or roasted vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to two days.
The herbs can be adjusted according to preference or availability. Fresh dill or parsley also works well in this recipe.