Italian Lemon-Pepper Baked Branzino

About This Recipe

Branzino al forno (baked sea bass) is a staple of Italian coastal cooking, especially along the Tyrrhenian and Adriatic coasts, where whole fish are simply seasoned and roasted with little more than olive oil, lemon, and herbs to let the fish's freshness shine. This version emphasizes cracked black pepper alongside the classic lemon, giving the dish a sharper, more assertive edge than the usual delicate preparation. The technique that matters most is scoring the fish and stuffing the cavity with lemon slices and herbs, which lets the aromatics flavor the flesh from the inside as it bakes, rather than just seasoning the skin. Roasting at a high, steady temperature on a bed of thinly sliced lemon and potato (if using) keeps the fish from sticking and adds another layer of flavor underneath. Served with a simple green salad and crusty bread, this dish reflects how Italian coastal cooking often does the least possible to a genuinely fresh fish -- letting quality ingredients and confident technique speak for themselves rather than masking the fish under heavy sauces.

Ingredients

Serves 2

• 1 wholebranzino (sea bass)(about 700g, scaled and gutted)
• 2lemons(1 sliced thin, 1 juiced)
• 4 sprigsfresh thyme
• 2 sprigsfresh rosemary
• 4 clovesgarlic(smashed)
• 3 tbspolive oil
• 1 tspsalt
• 1 tspblack pepper(freshly cracked)
• 0.25 cupwhite wine

Instructions

1. 1

   Score and season the fish

   Score the fish 3 times on each side. Rub the entire fish, inside and out, with olive oil, salt, and cracked black pepper.

2. 2

   Stuff the cavity

   Stuff the cavity with half the lemon slices, thyme, rosemary, and smashed garlic.

3. 3

   Prepare the pan

   Preheat oven to 220C/425F. Arrange remaining lemon slices in a baking dish and place the fish on top.

4. 4

   Add liquid

   Pour lemon juice and white wine into the dish around the fish.

5. 5

   Bake

   Bake uncovered 20-25 minutes until the flesh flakes easily with a fork and reaches 63C/145F at the thickest part.

6. 6

   Serve

   Rest 3-5 minutes, then serve whole at the table, spooning pan juices over each portion.

Variations

• •

  Add thinly sliced potatoes under the fish to cook in the same pan and soak up the juices.

• •

  Grill the fish over medium-high heat instead of baking for a smokier flavor.

• •

  Use two smaller fish instead of one large branzino if that's more available at your fish counter.

Storage

Best eaten fresh, as fish loses its texture on reheating. If needed, refrigerate up to 1 day and reheat gently in a low oven, though texture will be somewhat diminished.

Frequently Asked Questions