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Gallery Roasted Branzino with Lemon and Thyme Credit: Ryan Liebe Recipe Summary prep: 10 mins total: 30 mins Servings: 2
Ingredients Ingredient Checklist 1 to 1 1/2 pounds whole branzino, scaled and gutted Extra-virgin olive oil, for rubbing Kosher salt and freshly ground pepper 2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges 1 small bunch thyme sprigs
Cook’s Notes Don’t Pick a Side: To cook a whole fish evenly and get all the skin crisp, prop it up on its belly, using lemon wedges to bolster it on both sides. The citrus softens and caramelizes in the oven, perfect for squeezing over the fish when serving.
Gallery Roasted Branzino with Lemon and Thyme Credit: Ryan Liebe
Recipe Summary prep: 10 mins total: 30 mins Servings: 2
Gallery
Roasted Branzino with Lemon and Thyme Credit: Ryan Liebe
Roasted Branzino with Lemon and Thyme
Credit: Ryan Liebe
Roasted Branzino with Lemon and Thyme
Recipe Summary prep: 10 mins total: 30 mins Servings: 2
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 2
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 2
2
Ingredients
Ingredients
- 1 to 1 1/2 pounds whole branzino, scaled and gutted Extra-virgin olive oil, for rubbing Kosher salt and freshly ground pepper 2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges 1 small bunch thyme sprigs
Directions
Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.
Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.
Cook’s Notes Don’t Pick a Side: To cook a whole fish evenly and get all the skin crisp, prop it up on its belly, using lemon wedges to bolster it on both sides. The citrus softens and caramelizes in the oven, perfect for squeezing over the fish when serving.
Cook’s Notes
Don’t Pick a Side: To cook a whole fish evenly and get all the skin crisp, prop it up on its belly, using lemon wedges to bolster it on both sides. The citrus softens and caramelizes in the oven, perfect for squeezing over the fish when serving.
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All Reviews for Roasted Branzino with Lemon and Thyme
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Branzino with Lemon and Thyme
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
