- Main
- Fish
- Italian
- Sheet pan
- Oven
Ingredients
For the fish
- 2
whole branzino (about 1 to 1 1/4 lb each), scaled and gutted
- 2
fennel bulbs, trimmed and cut into 1-inch wedges, fronds reserved
- 3
lemons, 2 halved crosswise, 1 thinly sliced
2 in step 2, 1 in step 3, 2 in step 6
- 6 sprigs
fresh thyme
- 4 sprigs
fresh parsley
- 2 cloves
garlic, thinly sliced
- 5 tbsp
extra-virgin olive oil
2 tbsp in step 2, 3 tbsp in step 3
kosher salt, to taste
black pepper, to taste
For the salsa verde
- 1 1/2 cups
flat-leaf parsley leaves, packed, finely chopped
- 2 tbsp
capers, drained and roughly chopped
- 4
oil-packed anchovy fillets, finely chopped
- 1 clove
garlic, minced or grated
- 1 tbsp
red wine vinegar
- 1/2 cup
extra-virgin olive oil
salt, to taste
- Dairy-free
- Gluten-free
- Pescatarian
Not checked: whole branzino (about 1 to 1 1/4 lb each), oil-packed anchovy fillets.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 425°F. Take the branzino out of the fridge so they lose their chill while you prep.
425°F
- 2 whole branzino (about 1 to 1 1/4 lb each)
- Step 2
On a large rimmed sheet pan, toss the fennel wedges with 2 tablespoons of the olive oil, a big pinch of salt and some pepper. Spread them in a single layer down the middle of the pan and tuck the 2 halved lemons in, cut sides up. Roast 10 minutes while you stuff the fish.
10 min, hands-off · 425°F
- 2 fennel bulbs
- 2 lemons
- 2 tbsp extra-virgin olive oil
- kosher salt
- black pepper
- Step 3
Pat the fish very dry inside and out with paper towels. With a sharp knife, cut 3 shallow slashes into the thickest part of each side. Season the cavities and skin generously with salt and pepper, then stuff each cavity with lemon slices, 3 thyme sprigs, 2 parsley sprigs and the sliced garlic. Rub the skin all over with the remaining 3 tablespoons olive oil.
10 min
- 2 whole branzino (about 1 to 1 1/4 lb each)
- 1 lemons
- 6 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 cloves garlic
- 3 tbsp extra-virgin olive oil
- kosher salt
- black pepper
- Step 4
Pull the pan out, push the fennel to the edges and lay the two fish side by side in the middle. Roast 22 to 28 minutes, until the skin is crisp and browned and the flesh at the thickest part flakes away from the backbone easily (a thin knife slid in should meet no resistance).
25 min, hands-off · 425°F
- 2 whole branzino (about 1 to 1 1/4 lb each)
- Step 5
While the fish roasts, make the salsa verde: stir the chopped parsley, capers, anchovies, garlic and vinegar together in a small bowl, then stir in the 1/2 cup olive oil. It should be loose and spoonable, not smooth; add salt only if it needs it, since the capers and anchovies are already salty. Let it sit 10 minutes for the flavors to come together.
10 min
- 1 1/2 cups flat-leaf parsley leaves
- 2 tbsp capers
- 4 oil-packed anchovy fillets
- 1 clove garlic
- 1 tbsp red wine vinegar
- 1/2 cup extra-virgin olive oil
- salt
- Step 6
Let the fish rest on the pan 5 minutes. To serve, run a knife along the backbone and lift the top two fillets off, then lift out the spine to free the bottom fillets. Plate with the fennel, squeeze a charred lemon half over everything, spoon the salsa verde generously over the fish and scatter with the reserved fennel fronds.
5 min
- 2 whole branzino (about 1 to 1 1/4 lb each)
- 2 fennel bulbs
- 2 lemons
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026