Roasted Branzino with Lemons Recipe

Name: Roasted Branzino with Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 8 ounces pancetta, diced into 1/4-inch pieces; Vegetable oil cooking spray; 2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted; Kosher salt and freshly ground black pepper; 2 lemons, zested; 1/4 cup roughly chopped fennel fronds; 2 tablespoons chopped fresh thyme leaves; 2 lemons, thinly sliced; 1 medium bulb fennel, thinly sliced; 1/2 cup white wine; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

2 teaspoons olive oil
8 ounces pancetta, diced into 1/4-inch pieces
Vegetable oil cooking spray
2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted
Kosher salt and freshly ground black pepper
2 lemons, zested
1/4 cup roughly chopped fennel fronds
2 tablespoons chopped fresh thyme leaves
2 lemons, thinly sliced
1 medium bulb fennel, thinly sliced
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley

1
Put an oven rack in the lower 1/3 of the oven.
2
Preheat the oven to 400 degrees F.
3
In a small skillet, heat the oil over medium-high heat.
4
Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes.
5
Drain on paper towels.
6
Set aside.
7
Lay a piece of heavy-duty foil on a baking sheet.
8
Spray the foil with vegetable oil cooking spray.
9
Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste.
10
In a small bowl, mix together the lemon zest, fennel fronds and thyme.
11
Spoon the mixture over the fish.
12
Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta.
13
Pour the wine on top.
14
Lay another piece of foil on top and crimp the edges of both pieces to form a packet.
15
Roast until the flesh is flaky and cooked through, about 25 to 30 minutes.
16
Remove the baking sheet from the oven and let sit for 5 minutes.
17
Carefully remove the top piece of foil.
18
Put the cooked lemon slices and fennel on a platter.
19
Carefully transfer the fish to the platter on top of the fennel and lemon slices.
20
Garnish with parsley and serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 8 ounces pancetta, diced into 1/4-inch pieces, Vegetable oil cooking spray, 2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted, and more.

Yes, Roasted Branzino with Lemons falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Branzino with Lemons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions