Yield: Serves 2
Total Time: ~30 minutes
Oven Temperature: 425°F / 220°C
Ingredients
Branzino
- 1 whole branzino (1–1¼ lb), cleaned and scaled
- Kosher salt and freshly ground black pepper
- 2 tbsp olive oil
- 2–3 sprigs fresh oregano and thyme
- 1 lemon, halved
Garlic–Herb Oil
- ¼ cup extra-virgin olive oil
- 6 garlic cloves, finely grated
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp finely chopped oregano
- 1 tsp finely chopped thyme
- Zest of ½ lemon
Anchovy Butter
- 2 tbsp unsalted butter, softened
- 1 anchovy fillet, mashed to a paste
- ½ tsp Dijon mustard
Preparation
- Preheat the oven
Heat oven to 425°F / 220°C. - Prepare the fish
Rinse the branzino thoroughly under cold water. Pat dry and rest on paper towels until the skin is completely dry.
Rub the fish evenly with olive oil and season generously inside and out with kosher salt and black pepper. - Char the lemon and stuff
Heat a dry pan over high heat. Place the lemon halves cut-side down and char until deeply caramelized.
Stuff the fish cavity with the oregano and thyme sprigs and the charred lemon halves. - Roast
Place the fish on a lightly oiled or parchment-lined sheet tray.
Roast for 18–22 minutes, until the skin is crisp, the flesh flakes easily, and the internal temperature at the thickest point reaches approximately 130°F.
Garlic–Herb Oil
- In a small saucepan, warm the olive oil over low heat. Once hot but not sizzling, add the garlic, salt, black pepper, oregano and thyme.
Cook gently for 30 seconds to 1 minute, just until fragrant.
Remove from heat and stir in the lemon zest.
Anchovy Butter
- In a small bowl, combine the softened butter, anchovy paste, and Dijon mustard. Mix until smooth and fully emulsified.
To Finish
- Transfer the branzino to a serving platter. Spoon the warm garlic–herb oil evenly over the fish. Dot sparingly with anchovy butter just before serving, allowing it to melt into the oil and flesh for a subtle, savory depth.
Pair with a lemon herb parsnip puree for a more elevated dish.
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