Whole Roasted Branzino Recipe

A whole-roasted branzino topped with a sauce and parsley on a plate set on a placemat.

5 from 1 vote

Enjoy this easy and impressive 30-minute recipe for lemony whole-roasted branzino brushed with a homemade brown butter and hazelnut Calabrian chili crisp.

Prep Time20

Cook Time10

Total Time30

Servings: servings

Calories: 459kcal

Author: Karishma Pradhan

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

Recipe inspired by Hook and Line, a restaurant in Boston serving a whole-roasted branzino with hazelnuts and Calabrian chili crisp.

* Some Calabrian chili pastes are spicier than others, so if you'd like, you can always add a pinch of red chili flakes for more heat.

Note: I've intentionally called for more chili crisp, because it's just so delicious, so you may have extra. You can store leftover chili crisp in an airtight container in the fridge for 1 - 2 weeks.

If you'd like to double the recipe, I recommend buying two (1-pound) branzino, as opposed to 1 large fish.

Nutrition