Cooking a whole fish at home may seem daunting, but this simple method for roasting branzino is surprisingly hands-off. Whole fish are also more forgiving than individual fillets because the skin and bones insulate the fish from the heat source and help prevent overcooking. Here, the mild, white fish are stuffed with lemon slices, fresh herbs and garlic, then roasted on a sheet pan until flaky and tender. A quick broil helps crisp up the skin. Since it’s petite, branzino is an ideal fish to serve whole because the bones are easy to remove and its skin is tender enough to eat. Serve the roasted fish with steamed rice and a roasted green vegetable, such as broccoli or asparagus , squeezing the roasted lemons over everything on the plate.

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Ingredients

Yield: 4 servings

• 2 whole branzino, scaled, gutted and pectoral fins removed (1¼ to 1½ pounds each)
• Kosher salt (such as Diamond Crystal)
• Black pepper
• ¼ cup extra-virgin olive oil
• 1 large lemon, thinly sliced
• 1 large garlic clove, finely minced
• Large handful of fresh thyme, rosemary or oregano sprigs, or a combination
• ½ cup pitted green olives (optional)
• Chopped fresh parsley leaves, for serving

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Nutritional Information

Nutritional analysis per serving (4 servings)

250 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 19 grams protein; 366 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Heat the oven to 425 degrees and arrange a rack in the top third of the oven. Line a sheet pan with parchment paper.

Wash the branzino, thoroughly pat them dry inside and out with paper towels, and place them on the prepared sheet pan. Using a sharp knife, make three evenly spaced, diagonal cuts on both sides of the fish, piercing all the way through the skin. Season each fish inside and out with 1 teaspoon salt and a few grinds (or shakes) of black pepper. Drizzle 2 tablespoons of olive oil over each fish, turning to coat both sides and the cavity. Stuff each cavity with 2 lemon slices, half of the garlic and a few herb sprigs. Scatter any leftover lemon slices and herbs, along with the olives, if using, on the pan and toss to coat with oil.

Roast the branzino until the fish is just cooked through and flakes easily with a fork, 20 to 22 minutes, flipping after 10 minutes and being careful not to tear the skin. Turn the oven to broil and cook, watching carefully, until the skin is crisped and lightly browned, about 3 minutes.

Sprinkle the branzino with salt, pepper and parsley. Serve the branzino whole, or remove the bones and cut into individual fillets (see Tip). Serve with the roasted lemon slices and olives, if using.

• To remove the bones from each fish, start by removing the head and tail with a sharp knife or kitchen shears. Next, make two long cuts along the top of the fish (one on each side), and then, working one side at a time, slide a flexible spatula underneath the first fillet, separating it from the body and lifting it away from the spine. Transfer to a plate and remove any visible pin bones, then drizzle with olive oil just before serving.