Branzino Recipe

5 from 1 vote

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European sea bass, also known as Branzino 🐟, is by far my favorite fish to bake or grill in the summer. No exaggeration, I could eat it daily. It’s light, has a super mild taste and goes with pretty much any seasoning you throw at it. Most importantly, this Branzino Recipe is the perfect whole fish recipe for beginners because it’s nearly impossible to mess up (emphasis on nearly, just in case… don’t @ me 😌).

My method keeps things simple: I season the fish inside and out with salt, pepper, olive oil, fresh lemon, and 🌿 herbs and bake it on a parchment paper-lined baking sheet. Literally, that’s it! Once you master this foolproof method, you can use it to cook any mild white fish. I promise you’ll get restaurant worthy fish each and every time and wow anyone lucky enough to get a bite.

A cooked fish opened and served on a white plate, topped with chopped parsley. Two lemon wedges are placed on the side. The fish is drizzled with olive oil and seasoned. The tail of the fish is visible at the bottom of the plate.

Why You’ll Love This Branzino Recipe

Crispy skin and tender flesh – Branzino reminds me of growing up near the Black Sea 🌊 and the Mediterranean. My dad and I would often go to the sea and order grilled, freshly caught fish. If you’ve never had grilled, whole fish, it’s an absolute must try. The flesh is flakey, delicate and buttery, while the skin crisps up into salty, smokey perfection 🤤. Why is it so damn good? Cooking the fish with the bones and skin seals in moisture giving you that melt-in-your-mouth texture and next-level flavour. I’m warning you, once you try this Branzino recipe you won’t want to make fish any other way.

What is Branzino?

Branzino is a very light, mild white fish 🐟. Native to the Mediterranean, it’s a favorite in coastal European cooking—and for good reason. It’s not overly fishy (less fishy-tasting than salmon, mahi mahi, and tuna) and, when cooked properly, it falls right off the bone in perfectly tender bites. The skin is completely edible when crisped up – just watch out for bones 🦴. A simple drizzle of olive oil or butter and a squeeze of lemon 🍋 is all it needs to shine. Best of all? It’s beginner-friendly and feels fancy without the fuss—just a few simple ingredients. Here’s a helpful visual guide for deboning a Branzino, which will help you execute this Branzino recipe like a pro!

How to Pick the Perfect Branzino Fish

Here are some helpful tips when shopping for a whole Branzino to make sure you’re getting the freshest catch 🐟:

👀 The eyes should be clear and shiny, not cloudy or sunken. Bright eyes = fresh fish.

👃 Give it a smell check. It should smell fresh like the ocean and not “fishy.” 

💪 The fish should feel firm to the touch and spring back when when you poke it. Soft or mushy fish is a big NO!

🐠 Take a look at the gills. Look for a bright red or pink color. Avoid Branzino that looks brown or dull.

✨ The skin should look shiny and moist and the scales should be in tact. These are all indicators or freshness.

Ingredients

  • Branzino: The star of the show! Try and buy your Branzino from a fishmonger or the seafood counter at your local grocery store. Also, don’t forget to use some of the tips mentioned above to pick a good one.
  • Salt + Pepper: Branzino doesn’t need much! Simple seasonings like salt and pepper are enough to make this fish shine without overpowering it.
  • Olive Oil: A generous drizzle of olive oil helps crips up the skin and gives this Branzino fish that signature Mediterranean flavour. Don’t forget to use good quality extra virgin olive oil.
  • Lemon: Lemon and Branzino go together bad. A few lemon slices during cooking plus a squeeze at the end add that bright, zesty finish that makes this fish a summer staple.

Nonna’s Tip 🐠

A whole Branzino typically weighs 1–1.5 lbs and serves 1–2 people. Scale up depending on your crowd.

Grilled fish served on a white plate, garnished with chopped parsley and accompanied by lemon wedges. The fish appears tender and flavorful, with a simple yet elegant presentation.

Variations and Substitutions for Branzino Recipe

From cooking methods to added herbs, you can definitely make this Branzino recipe your own!

  1. Instead of baking, grill the 🐟 fish on an outdoor barbecue for a smoky flavor.
  2. Feel free to try different citrus in your fish such as lime or 🍊 orange slices instead of lemon.
  3. You can certainly customize the flavor of the branzino with 🌿 herbs like dill, oregano, rosemary, or cilantro for a different flavor profile.
  4. Add minced 🧄 garlic or garlic powder for an extra kick.

Other Seafood Recipes

Best Served With

A plate with grilled fish garnished with chopped herbs and lemon wedges. The fish looks tender and seasoned, with olive oil drizzled on top. The lemons add a splash of color against the white plate.

Branzino Recipe

European Sea Bass, also known as Branzino, reminds me of growing up near the Black Sea and the Mediterranean. It is so incredibly easy to prepare, and you won’t be intimidated with this easy method.
5 from 1 vote
Course: Main Course
Cuisine: Greek, Italian, Mediterranean
Makes: 1 Fish
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients 

  • 1 lb Branzino , mine weighed 0.406kg
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon olive oil
  • 3 lemon slices
  • extra garnish like lemon, olive oil, thyme , optional

Instructions 

  • Preheat the oven to 400F. You can also cook this on a BBQ.
  • Season the fish all over with salt, pepper, and olive oil. Also season the inside of the fish with salt, pepper, and olive oil. Stuff the fish with fresh lemon slices and lemon thyme or parsley.
  • Place the fish on a baking sheet lined with parchment paper and bake for 25 to 30 minutes, or until the skin is crisped and browned in spots and the flesh is opaque and flakes off easily with a fork. Mine took 30 minutes to cook.
  • Let the fish rest out of the oven for 5 minutes.
  • Remove the lemons and herbs from the crevice and gently open up your fish. Discard the fish bones.
  • Garnish with parsley, lemons, and drizzle of olive oil. Enjoy!

Video

Notes

  • Fish Swap-Friendly: This recipe works beautifully with other mild white fish too—try it with walleye, snapper, sea bream, or trout. Just adjust the cook time based on thickness.
  • Choose Wisely: Look for fish with clear eyes, bright red gills, firm flesh, and a fresh, ocean-like smell. Dull eyes or a strong odor = no-go.
  • Serving Size Tip: A whole Branzino (1–1.5 lbs) typically serves 1–2 people. Hosting a crowd? Just scale up accordingly—no need to change the recipe.
  • Quality Matters: With just a few simple ingredients, make sure they shine! Use a high-quality extra virgin olive oil, fresh lemon, and flaky sea salt for the best flavor.

Nutrition

Serving: 1 fish, Calories: 564kcal, Protein: 80g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Cholesterol: 363mg, Sodium: 313mg, Potassium: 1161mg, Vitamin A: 408IU, Calcium: 68mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Greek, Italian, Mediterranean
COOKED IT? SLAYED IT? 💅
Tag @themodernnonna so I can hype you up 👏 and don’t forget to rate ⭐, drop a comment 💬, and show some love right here on the recipe!

Common Questions

How can I avoid the bones?

Please be careful when eating this fish, as it does have some bones. Please watch my video and check out this visual guide for removing bones.

What Herbs can I use Inside the fish?

You can stuff Branzino with any fresh herbs that you wish: cilantro, basil, oregano, rosemary, etc. 

How do I choose the correct fish when shopping?

When shopping for whole fish, make sure the eyes are clear (not cloudy) and the fish is fresh — if it’s fresh it won’t have a strong smell. Take a look at the “How to Pick the Perfect Branzino Fish” section above for more helpful tips!

Do I have to cook this in the oveN?

You can also grill the fish on a barbecue for a smoky flavor.

How do I know when the fish is done Cooking?

The fish is done when the skin is crisped and browned in spots, and the flesh is opaque and flakes easily with a fork. Overall, this usually takes 25-30 minutes at 400F.

What is Branzino?

Branzino is a European sea bass, a small, mild white fish that’s super popular in Mediterranean cooking. It’s usually sold whole (cleaned and ready to cook) and is perfect for grilling, baking, and also roasting.

Is Branzino Healthy?

Yes! Branzino is low in calories, high in protein, and a great source of omega-3 fatty acids and vitamin D. Plus, when you cook it simply with olive oil and lemon, it’s a clean, heart-healthy meal that still feels fancy.

What does Branzino Taste like?

It has a delicate, slightly sweet flavor with buttery, tender flesh that flakes beautifully. It’s not fishy at all—way milder than salmon or tuna—making it a crowd-pleaser even for seafood skeptics.

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

5 from 1 vote

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