This whole roasted branzino is stuffed with sliced lemon and brushed with a brown butter Calabrian chili crisp that's utterly addicting. It's baked until the skin is golden brown and the fish is moist and tender, and served with fresh lemon juice.

I'm a big fan of roasting a fish whole. I think it's gotten a bit of a bad rap as a tricky preparation, but I'd like to convince you otherwise. It's an incredibly impressive dish to serve at a dinner party or family gathering, requiring very little prep time!
Unlike a fillet, whole fish is protected by the skin and bones, so it's much less likely to overcook. Additionally, your local fish monger can remove the guts and scale the skin, so all you have to do is season it with plenty of salt and aromatics and stick it in the oven.
Why You'll Love This Recipe
This recipe is inspired by the wood-fired version at Hook and Line in Boston, where they make a butterflied branzino with a hazelnut Calabrian chili crisp is out of this world.
I wanted to develop my own version of their branzino recipe, with a quick cooking time and just as delicious flavors. And I believe I've delivered!
A friend of mine, who is a bit seafood shy said that this dish totally converted him into a seafood lover. So there you have it! Here's why it's so good:
- Roasting whole branzino in a hot oven and finishing it with a quick broil yields a crispy skin and a moist, flaky interior.
- Serving the fish with an easy brown butter Calabrian chili crisp yields an addicting spicy-sweet flavor that pairs well with the jammy roasted lemons. Honestly, the chili crisp is so good on its own, it's worth doubling!
- It's not fussy. There's no need to flip the fish!
For more delicious seafood recipes, try my mussels marinara, crab stew, Connecticut lobster rolls, or salmon meuniere.
Ingredient Notes

Ingredient Spotlight: Branzino
- Branzino, also known as Mediterranean sea bass or European bass, is a white fish with delicate flesh.
- Head to a reputable fish monger like your local seafood market or Whole Foods. Make sure to ask them to gut and scale the fish.
- To select the best fresh fish, look for clear (not cloudy) life-like eyes and a clean, non-fishy smell.

- Rosemary: I love stuffing the cavity with rosemary sprigs, but you can also use a sprig of thyme if you'd like!
- Calabrian chili paste: Calabrian chili paste is a spicy Italian condiment with a fruity flavor. For more details, you can take a look at my recipe for Calabrian chili pasta. Different brands can vary in spiciness, so if you'd like something a little spicier, you can always add a pinch of red chili flakes.
For a full list of ingredients and quantities, refer to the recipe card.
How to Make Roasted Branzino
Step 1 - Prep the oven: Line a large sheet pan with foil and layer half of the lemon slices in a row the length of the fish. Pat the fish dry with paper towels to remove any excess moisture.
Set one rack 6-inches from the top broiler and one rack in the center of the oven, and preheat to 450°F / 232°C.

Step 1 - Prep the fish: Using a sharp knife, score the skin 3 - 4 times, making sure not to cut all the way through. Generously season the branzino all over with salt and black pepper, including the inside of the fish. Stuff the fish's cavity with the remaining lemon slices and fresh herbs and lay over the lemons.

Step 2 - Start the brown butter: In a small pot, melt the butter until it appears pale golden, about 3 - 4 minutes. Add the hazelnuts and garlic, and cook for 1 - 2 minutes until toasted and foamy.

Step 3 - Finish the chili crisp: Remove pan from the heat, stir in the chili paste, brown sugar, and zest of 1 lemon. Season with salt and set aside.

Step 4 - Cool: Cool for 5 minutes until warm but not hot.

Step 5 - Bake: Brush half the mixture all over the sides of the fish and bake in a preheated oven for 8 - 12 minutes until just barely cooked through.

Step 6 - Broil: Turn the broiler on, move the pan to the top rack, then broil for 2 - 3 minutes until the skin is nice and golden brown.
Step 7 - Serve: Cool for a few minutes before serving. I find the easiest way to serve the fish is to carefully transfer it with the foil onto a serving dish, then tear away the foil. Then, I gently turn the fish over so that the cavity is facing open. You can also try to transfer it with a large spatula - whatever is easiest!
You can serve as is, or carefully lift and remove the backbone, starting from the tail end and remove it along with the head (see photo below for example). Squeeze the juice from some of the roasted lemons on top, drizzle the remaining sauce all over the fish, and enjoy!

Expert Tip
Branzino has a lot of small bones, so be cautious when eating!
Recipe FAQs
You can store leftover chili crisp in an airtight container in the fridge for 1 - 2 weeks. It is really delicious, so I recommend doubling it!
Properly cooked fish should be fully opaque and gently flake apart when done. You can also use a cooking thermometer to measure the internal temperature; once the thickest part of the fish reaches 135°F (58°C), it's done.
Try to cook the fish just before serving so that it stays crispy! And make sure it gets a nice broil, too.

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Happy eating! Love, KarishmaRoasted Branzino
Ingredients
- 2 lemons
- 1 pound whole branzino, gutted, scaled, and cleaned
- Salt and black pepper
- 2 sprigs fresh rosemary
- 4 tablespoons unsalted butter
- 8 hazelnuts, finely chopped
- 4 garlic cloves, finely minced
- 2 tablespoons Calabrian chili paste*
- 2 teaspoons brown sugar
Instructions
- Prep the fish: Zest 1 lemon, and set the zest aside. Thinly slice 2 lemons. Line a large sheet pan with aluminum foil, and layer half of the lemon slices in a row the length of the fish. Set one rack 6 inches from the top broiler and another rack in the center of the oven. Preheat to 450°F / 232°C. Pat 1 pound whole branzino dry with paper towels. Using a sharp knife, score the skin 3 - 4 times, making sure not to cut all the way through. Generously season the branzino all over with salt and black pepper, including the inside cavity. Stuff the fish's cavity with the remaining lemon slices and 2 sprigs fresh rosemary, then lay the fish over the row of lemons.
- Make the chili crisp: In a small saucepan, melt 4 tablespoons unsalted butter. Continue cooking until the butter turns pale golden, about 4 minutes. Add 8 finely chopped hazelnuts and 4 finely minced garlic cloves, and cook for 1 - 2 minutes until toasted and foamy. Remove from the heat, stir in the 2 tablespoons Calabrian chili paste*, 2 teaspoons brown sugar, and the lemon zest. Season with salt and set aside. Cool for 5 minutes until warm but not hot.
- Bake: Brush the fish all over (including the inside cavity) with half of the chili crisp. Bake on the center rack for 8 - 12 minutes until just barely cooked through. Note: Properly cooked fish should be fully opaque and gently flake apart when done. You can also use a cooking thermometer to measure the internal temperature; once the thickest part of the fish reaches 135°F (58°C), it's done. Move the sheet pan to the top rack, and broil for 2 - 3 minutes until the skin is nicely golden brown.
- Serve: Cool for a few minutes before serving. I find the easiest way to serve the fish is to carefully transfer it with the foil onto a serving dish, then tear away the foil. Then, I gently turn the fish over so that the cavity is facing open. You can also try to transfer it with a large spatula - whatever is easiest!Serve as is, or carefully lift and remove the backbone, starting from the tail end and remove it along with the head. Squeeze the juice from some of the roasted lemons on top and drizzle the remaining sauce all over the fish. Enjoy!Branzino has a lot of small bones, so be cautious when eating!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Daniel
I always love getting whole fish at the restaurant, so it was fun to finally make it at home. The chili crisp is 10/10!