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Branzino al Forno Recipe | Baked Sea Bass

Branzino al Forno (Oven-Roasted Mediterranean Sea Bass)

This classic Italian branzino is roasted whole with lemon, garlic, and fresh herbs, letting the natural flavor of the fish shine. It’s simple, clean, and full of Mediterranean character—just like the meals coastal families have cooked for generations.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 people
Course: Main Course
Cuisine: Italian / Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 whole branzino 1–1½ lb, cleaned and scaled
  • 3 –4 tbsp extra virgin olive oil
  • Salt and black pepper
  • 3 –4 fresh thyme sprigs
  • 2 –3 garlic cloves sliced
  • 1 –2 lemons cut into wedges + slices
  • ½ cup mixed fresh herbs thyme, parsley, rosemary
  • 1 –1½ cups cherry tomatoes
  • Flaky sea salt for finishing optional

Method
 

Preheat the oven to 375°F (190°C).
    Rinse and pat the branzino completely dry, inside and out. Dry fish gives crisp skin.
      Season the cavity with salt and pepper.
        Stuff the inside with thyme sprigs, garlic slices, and a few lemon wedges.
          Brush or drizzle olive oil on a roasting pan.
            Place the fish in the pan and scatter cherry tomatoes and extra herbs around it.
              Drizzle more olive oil over the top of the fish and season the outside with salt and pepper.
                Bake for 20–25 minutes, or until the flesh is opaque and flakes easily with a fork.
                  Transfer to a serving platter and spoon the roasted tomatoes and juices over the fish.
                    Finish with a squeeze of fresh lemon and a sprinkle of flaky sea salt and herbs.

                      Notes

                      • Ask your fishmonger to clean and scale the branzino but keep the head and tail on — they help keep the fish moist.
                      • Don’t skip drying the fish thoroughly. Moisture on the skin prevents proper roasting.
                      • You can add olives, thin lemon slices, or sliced fennel to the roasting pan for extra flavor.
                      • This dish is best eaten right away, while the skin is crisp and the herbs are fragrant.