The Whole Roasted Branzino recipe we've all been waiting for!

branzino

🥗Healthier: cod

💰Cheaper: tilapia

Cod and tilapia are more affordable while still offering a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more convenient and have a longer shelf life.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water with lemon

Vegetable broth adds flavor without alcohol.

Preheat the oven to 400°F.

Slice the fingerling potatoes thinly and transfer to a medium-sized bowl.

Chop fresh herbs: oregano, rosemary, and flat leaf parsley, and add to the bowl with the potatoes.

Drizzle with extra virgin olive oil and toss to combine.

Season the cavities of the branzino with kosher salt and black pepper.

Stuff the fish with sliced garlic, lemon, sage, parsley, and rosemary.

Drizzle the fish with olive oil and season with kosher salt.

Place a baking tray lined with parchment paper and spread the potatoes in an even layer.

Transfer the fish on top of the potatoes and add remaining potatoes on top of the fish.

In the same bowl, add cherry tomatoes, black olives, and capers, drizzle with olive oil, and toss to combine.

Scatter the tomato, olive, and caper mixture around the fish on the baking tray.

Cover the tray with a second sheet of parchment paper and roast in the oven for 20 minutes.

Remove the parchment and roast for an additional 25 minutes until the fish is cooked through.

Remove the fish from the oven and take out the herbs, lemon, and garlic from the cavity.

Cut away the head and tail of the fish, then cut down the center to remove the bones.

Transfer the cooked fish to a serving platter, rearranging the potatoes as needed.

Toss the potatoes with the tomatoes, olives, and capers before transferring to the platter with the fish.

Garnish with chopped parsley and remaining lemon slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens