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    Home > Blog > Dinner > Oven Roasted Branzino

    Oven Roasted Branzino

    by Teri Lyn Fisher · Published: Dec 29, 2014 · Modified: Oct 12, 2020

    Jump to Recipe

    A blue platter of whole roasted branzino on herbed Israeli couscous.Raw whole branzino on a marble surface.A close up of an herb stuffed raw branzino on a sheet pan.A close up of Israeli couscous with herbs on top to be mixed in.I hope everyone enjoyed the holidays! While the holidays are so much fun and usually a time filled with family and friends, it can also get overwhelming and stressful. I’ll admit I’m a little thankful when the holidays are over because I’m always exhausted by the time the new year rolls around. I feel like after everyone’s been cooking for weeks and weeks and endlessly entertaining, the last thing people want to do is cook directly following the holidays. The boyfriend and I usually find ourselves ordering a good deal of pizza or takeout a week or two after christmas ends, just so we don’t have to deal with anymore dirty dishes, etc. This year though, I’ve promised myself that I’m going to cook myself healthy post holiday meals, because the last thing my waist needs right now is pizza.

    Today we have a very satisfying and pretty healthy meal that’s also easy to throw together. Don’t be intimidated by the whole fish scenario that’s happening, because I think the most complicated part is properly scaling and cleaning the fish, which you can ask your local fish monger to do for you! I stuffed our fish with a bunch of different aromatics, mainly fennel and tarragon because I really like anise flavor they both impart. Then I scored the skin, lightly seasoned with salt and pepper, popped it in the oven and after about 20 minutes, the fish was done! So easy and hassle free! I like the light texture and flavor of branzino, but it can get a little expensive, so sometimes I’ll substitute red snapper in its place, which is also quite nice!

    This couscous is also very easy to whip up, but if roasting the fish is enough cooking for you, you can always pair the fish with a fresh and simple mixed greens salad or a tasty tomato and onion salad! Enjoy! xx, Jenny

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    A platter of oven roasted branzino on a bed of cous cous.

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    A blue platter of whole roasted branzino on herbed Israeli couscous.

    Whole Roasted Branzino

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Servings: 2

      INGREDIENTS  

    • 1 (2 lb.) branzino, scaled and cleaned
    • 1 small fennel bulb, thinly sliced
    • 1 shallot, thinly sliced
    • 2 sprigs tarragon
    • 2 sprigs sage
    • 1 lemon, thinly sliced
    • salt and pepper to taste

    herbed-Israeli couscous

    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon unsalted butter
    • 1 shallot, minced
    • 1 garlic clove, minced
    • 1 cup dry Israeli couscous
    • 2 teaspoons minced thyme
    • 2 teaspoons thinly sliced chives
    • 2 cups chicken stock

    garnish

    • lemon zest

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Lightly rinse fish and pat dry.
    • Score branzino fillet on both sides (3 on each side) and fill cavity with fennel, shallot, tarragon, sage, lemon, salt, and pepper. Season the outside of the fish with salt and pepper and roast for 18 to 22 minutes or until just cooked through and flaky.
    • While the branzino is in the oven, cook the couscous. Place a medium pot over medium-high heat and add oil and butter. Add shallot and garlic and sauté for 2 to 3 minutes. Add couscous and continue to sauté for an additional 3 to 4 minutes or until couscous becomes lightly toasted and has a nutty fragrance. Season with salt and pepper.
    • Stir in chicken stock Bring mixture to a boil before lowering heat to medium-low. Cover and simmer until all the liquid has been absorbed and couscous is light and fluffy.
    • Uncover and fluff with a fork. Stir in thyme, chive and lemon zest.
    • Pour couscous onto a platter and carefully transfer whole branzino over the bed of couscous. Top with more fresh lemon zest and serve.
    Serving: 1serving Calories: 1099kcal Carbohydrates: 94g Protein: 101g Fat: 34g Saturated Fat: 9g Cholesterol: 385mg Sodium: 732mg Potassium: 2228mg Fiber: 10g Sugar: 7g Vitamin A: 920IU Vitamin C: 50mg Calcium: 187mg Iron: 7mg
    CUISINE: Amercian
    KEYWORD: branzino, fish
    COURSE: dinner

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    December 29, 2014 / 4 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    December 29, 2014 / 4 Comments

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    1. Amari

      January 05, 2015 at 10:20 am

      Just had a similar Branzino recipe from the menu at Eataly here in Chicago yesterday! As I dug my fork into my delicious lunch I thought to myself “I need to find a recipe for this online and make it at home” – you have come to my rescue! Can’t wait to try your recipe – thank you! :)

      Reply
    2. Meseidy

      December 30, 2014 at 11:42 am

      I love branzino! Such a beautiful fish! Gorgeous preparation!

      Reply
    3. Adri

      December 29, 2014 at 9:59 am

      Beautiful, and so tempting. Branzino is such a delightful fish, and the Israeli couscous is terrific accompaniment. Complimenti e buon anno a te!

      Reply
    4. Christina @ The Beautiful Balance

      December 29, 2014 at 9:55 am

      Beautiful and perfect balance of flavors and textures. Love everything about this.

      Reply

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