Branzino al Forno
Italy's classic whole sea bass (branzino/spigola) baked in the oven with olive oil, lemon, garlic, white wine and fresh herbs — the perfect expression of Italian coastal simplicity. The fish is scored, stuffed with lemon and herbs, and roasted at high temperature until the skin is crispy and the flesh is just cooked through.
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Preheat oven to 220°C/430°F. Score the fish 3 times on each side with a sharp knife (helps heat penetrate).
About 4 min
Season inside the cavity with salt and pepper. Stuff each fish with garlic, lemon slices and herb sprigs.
About 9 min
Place fish in a roasting tin. Drizzle with olive oil inside and out. Scatter sliced garlic, cherry tomatoes and capers around the fish.
About 9 min
Pour wine around (not over) the fish. Season the skin generously.
About 9 min
Roast 20–25 minutes until the skin is crispy and the flesh flakes easily at the thickest point. Squeeze lemon over at serving.
About 3 min
Nutrition per serving (estimate)
- Calories
- 360
- Protein
- 46 g
- Carbs
- 4 g
- Fat
- 18 g
- Fibre
- 1 g
- Sugar
- 2 g
- Sodium
- 480 mg
Contains: gluten, fish
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Recipe by Boon Tools.