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Lemon Herb Branzino


  • whole branzino

  • olive oil

  • fresh parsley

  • fresh thyme

  • fresh rosemary

  • fresh tarragon

  • fresh garlic, minced

  • dried oregano

  • dried basil

  • dried marjoram

  • dried sage

  • splash of white wine or rose (optional)

  • salt

  • black pepper

  • lemon, cut into wedges


  1. Preheat oven to 450F.​

  2. Place fish on a parchment lined baking sheet. Open the belly of the fish and stuff with fresh parsley, thyme, rosemary and tarragon.

  3. Drizzle inside of fish and cover outside of fish with a mixture of the olive oil, wine and dried herbs. Actually use your hands to rub the mixture all over the skin.

  4. Place lemon wedges around / on top of fish.

  5. Roast in oven for about 25-30 minutes. Timing should be adjusted for fish size.

  6. Remove from oven and cool for 5-7 minutes.

  7. Squeeze lemon wedges over fish and enjoy!

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