Whole Roasted Branzino Recipe

Using paper towels, thoroughly dry the branzino on all sides, including the cavity.

Place it on the sheet pan. Using a sharp knife, make two to three slits on both sides of the fish, piercing all the way through the skin.

Spread olive oil all over the fish and season generously with kosher salt, including the cavity. Be sure to rub the oil and salt into the slits you made.

Stuff each branzino with 2-3 lemon slices and a few sprigs of fresh herbs.

Transfer the fish to the oven and roast for 16-18 minutes*, or until the internal temperature reaches 135-138°F (57°C -59°C). There is no need to flip the fish.

Remove from the oven and let it sit for a few minutes (no more than 5).

Meanwhile, whisk together the lemon juice, garlic, olive oil, herbs, salt, and pepper in a small bowl until combined.

To debone the fish, using a sharp knife, cut through the skin of the tail until you feel the bone. Then cut off the head entirely and discard.

While holding the fish steady with your non-dominant hand from the top, slide your knife parallel along the backbone. You want to “feel” the bones with your knife to ensure you are cutting right on top. Remove the flesh and transfer it to a plate.

The entire backbone will reveal itself. Gently hold the bone at the head end and lift the whole thing, including the tail. Discard the bone.

Briefly check the bottom fillet for any stray bones before serving.

When ready to serve, drizzle it with the lemon olive oil sauce.