Otherchewoutloud5.0
Branzino Recipe
Learn how to make restaurant quality whole branzino with a lively lemon butter sauce. With just a handful of ingredients and 20 minutes, you’ll have flakey, delicious fish that tastes gourmet!
👥 9 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- baking sheet
- knife
- pan
📝 Preparation Steps
1
Preheat oven to 425F with rack on lower middle position.
2
Prepare the Sauce
3
Sauté
4
In a saucepan, melt butter over medium-high heat until it’s liquid and hot. Add onions and sauté until soft and translucent, ⏱️ 3-4 minutes. Add garlic and stir ⏱️ 1 minute, or until onion/garlic mixture is golden brown.
garlic (minced)4 cloves
5
Season
6
Turn off heat. Add lemon juice, ¼ tsp salt, ¼ pepper, and parsley. Cover and keep sauce at room temp or slightly warmer.
lemon juice (freshly squeezed)1 tablespoonlemon (thinly sliced)1parsley (or chives, freshly chopped)1 tablespoon
7
Prepare the Branzino
8
Dry
9
Use paper towels to dry any excess moisture from branzino. Use a sharp knife to cut deep, 2-inch slits, about 1-inch apart along both sides of fish. Place fish on a large foil or parchment-lined baking sheet.
10
Season each branzino cavity with ¼ tsp salt and ¼ pepper. Stuff each cavity with 2 or 3 lemon slices. Brush both sides of each fish generously with olive oil. Sprinkle both sides of each fish with a light layer of salt and pepper.
lemon juice (freshly squeezed)1 tablespoonlemon (thinly sliced)1
11
Roast in oven for ⏱️ 10 minutes. Quickly remove fish from oven, move oven rack to upper position, and place fish under the broiler. Broil on high for ⏱️ 5 minutes, watching closely and rotating the pan as needed.
12
Serve immediately, with lemon butter sauce.
lemon juice (freshly squeezed)1 tablespoonlemon (thinly sliced)1
Nutrition Facts
calories
127 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
82 mg
protein Content
22.5 g
trans Fat Content
0.4 g
cholesterol Content
27 mg
carbohydrate Content
2 g
saturated Fat Content
7 g
unsaturated Fat Content
6 g
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