Branzino Recipe
on Oct 27, 2021, Updated May 06, 2025
This post may contain affiliate links. Please read our disclosure policy.
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.
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.
Variations and Substitutions for Branzino Recipe
From cooking methods to added herbs, you can definitely make this Branzino recipe your own!
- Instead of baking, grill the 🐟 fish on an outdoor barbecue for a smoky flavor.
- Feel free to try different citrus in your fish such as lime or 🍊 orange slices instead of lemon.
- You can certainly customize the flavor of the branzino with 🌿 herbs like dill, oregano, rosemary, or cilantro for a different flavor profile.
- Add minced 🧄 garlic or garlic powder for an extra kick.
Other Seafood Recipes
Best Served With
- I love to serve branzino alongside my potato salad and a big green salad.
- My creamy Greek salad would also be a delicious accompaniment.
- You could also serve it with some fresh bread, like my no-knead peasant bread.
Branzino Recipe
Ingredients
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Common Questions
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.
You can stuff Branzino with any fresh herbs that you wish: cilantro, basil, oregano, rosemary, etc.
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!
You can also grill the fish on a barbecue for a smoky flavor.
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.
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.
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.
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.
I loved it!
Yay, so happy Yassir.
This recipe was delicious! I added some fresh grated ginger and it was divine.
That sounds amazing! Thank you for sharing, Roxi. ❤️
Thanks for the great recipe!
Hope you loved it Tyler 🙂