Are you looking for a fresh, simple dish that will wow?! We can't say enough good things about this roasted branzino with citrus and herbs recipe. Healthy, filling and delicious, we guarantee this dish will be a favorite for many meals to come. If you are looking to impress your partner – or treat yourself – head out to your local market this weekend for branzino and follow along with the recipe below.
INGREDIENTS
2 whole branzino, scaled and cleaned, about 3 lbs total
2 tablespoons canola oil
Flaky salt and pepper
1 lemon and 1 small orange
4-6 sprigs of herbs such as thyme, oregano, rosemary, tarragon, or other mixed herbs
INGREDIENTS
2 whole branzino, scaled and cleaned, about 3 lbs total
2 tablespoons canola oil
Flaky salt and pepper
1 lemon and 1 small orange
4-6 sprigs of herbs such as thyme, oregano, rosemary, tarragon, or other mixed herbs
RECIPE PREPARATION
Preheat the oven to 425 degrees
Pat the fish dry on the inside and out with paper towels. Season the fish on both sides and on the inside as well. Slice half of the lemon and orange into thin wheels and place inside the cavity of each fish, along with the sprigs of herbs.
Heat the oil in a large, ovenproof skillet until almost smoking. Make sure the pan is evenly coated in the oil. Lay fish side by side and sear on the stove for one minute. Spoon some oil onto the top of the fish and transfer pan to the oven.
Roast the fish for 10-12 minutes. Finish under the broiler fo an additional 2-3 minutes until the skin is crisp and browned.
Meanwhile sear the remaining lemon and orange half, cut side down, in a small skillet over medium high heat for about 2 minutes until charred.
Serve on a platter with charred citrus to squeeze over the fish, and garnish with additional torn herbs.
RECIPE PREPARATION
Preheat the oven to 425 degrees
Pat the fish dry on the inside and out with paper towels. Season the fish on both sides and on the inside as well. Slice half of the lemon and orange into thin wheels and place inside the cavity of each fish, along with the sprigs of herbs.
Heat the oil in a large, ovenproof skillet until almost smoking. Make sure the pan is evenly coated in the oil. Lay fish side by side and sear on the stove for one minute. Spoon some oil onto the top of the fish and transfer pan to the oven.
Roast the fish for 10-12 minutes. Finish under the broiler fo an additional 2-3 minutes until the skin is crisp and browned.
Meanwhile sear the remaining lemon and orange half, cut side down, in a small skillet over medium high heat for about 2 minutes until charred.
Serve on a platter with charred citrus to squeeze over the fish, and garnish with additional torn herbs.
