Mediterranean Oven Roasted Whole Branzini with Vegetables

This Mediterranean Oven Roasted Whole Branzini is easy to make; you don’t need to be a pro chef. It’s packed with yummy veggies and protein. Plus, the best part is you’ll have dinner ready in less than an hour!

I was born and raised in Europe. When I was a kid, my family and I often went on vacations to the Adriatic Sea. Whole fish is a big part of the diet there, and it’s always fresh and easy to find. 

One type of fish you’ll regularly see is branzino (or branzini). The recipe for cooking whole branzini is similar across the Adriatic region. It’s usually grilled with plenty of lemon slices and spices. However, the veggies served with it might vary. In my home country, we often serve it with garlic potatoes and greens similar to Swiss chard, which we call “blitva.

For a change, I like making whole branzino with potatoes, carrots, and parsnips, and it’s become a favorite with my family. In the summertime, I grill it, but when the weather gets cold, I bake it in the oven. Either way, it tastes just as delicious!

Where to Buy Whole Branzini

If you want to stay healthy, what you eat matters a lot. Eating more fish is a vital part of that, and introducing some lean protein is a good idea. I make sure to serve fish to my family at least once a week, but it often ends up more often, with whole branzini frequently on the menu.

In our old neighborhood, we were lucky to have a local fish market just a 10-minute drive away. We’d visit weekly because they had a great selection of Mediterranean fish. 

When we moved to the suburbs, one worry was how to keep getting our fish since the market was about 40 minutes away. Luckily, we discovered that Whole Foods Market sells whole branzino, which was a big relief since we often shop there. Now, getting whole branzini weekly has become part of our routine.

You can also find whole branzini at Costco, and I’ve bought it there a few times. However, I’ve found that the ones from Whole Foods taste fresher and better to me, so I tend to avoid getting them at Costco.

How to Prepare Whole Branzini and Veggies

For the best taste, make sure your whole branzini is fresh and not left in the fridge too long. I usually buy the fish on the same day I plan to cook it. Ask them to gut and clean the fish for you at the store. I always request to leave the head and tail on because it helps keep the fish together while grilling or baking.

Here’s what you’ll need:

• Two whole branzini (about 1 pound each) – ask them to gut and clean the fish for you at the store
• 3-5 russet potatoes; 3-5 carrots; 2-3 parsnips
• Two large lemons
• Extra virgin olive oil and white wine
• Start by washing and peeling the vegetables, then cut them into large dice with a sharp knife. Boil some water in a big pot and add the veggies, cooking them for about 10 minutes. This helps to slightly soften them before baking, as the fish and veggies will be baked together. This method ensures you won’t overcook the fish since fish cooks faster than veggies, especially potatoes.

• Rinse the branzini under cold water. Even though Whole Foods usually cleans them well, I gave them another quick rinse just to be sure. Dry with paper towels. 
• I like to use a glass baking dish big enough for both branzini to fit side by side. Grease the dish with 2 tablespoons of olive oil, then place the branzini inside.
• Drizzle about 1 tablespoon of extra virgin olive oil inside the cavity of the fish on each, and add sea salt, black pepper, and some Italian seasoning to your taste. Cut the lemons into thick slices, then halve them and place lemon wedges inside the fish cavity.
• Transfer the veggies from the boiling water to a dry dish, then toss them with 2 tablespoons of olive oil, salt, pepper, and more Italian seasoning, if you like. Arrange the coated veggies around the sides of the fish.
• Pour 1/2 cup of water around the fish and veggies, then drizzle 1/2 cup of white wine over the branzini. 
• Place branzini in a preheated oven and bake everything uncovered at 375°F (190°C) until the veggies are cooked through and the fish skin turns golden brown. The cooking time can vary depending on your oven; mine typically takes 40-45 minutes. Your main goal is to bake it sufficiently to achieve a flaky texture, tender flesh, and crispy skin.
• Transfer the branzini to a cutting board or parchment paper (for easier cleanup). Slice them open lengthwise down the middle. Remove the main bone first, then the small bones along the sides. Serve the fish on individual plates with a sliced lemon and a side salad with greens and cherry tomatoes. 
• Please take a look at the recipe card below for the full recipe and nutrient information. 

How to Prepare Branzini Topping

Some may argue that branzini cooked this way tend to be dry. A topping can be added once it’s served on individual plates to make it juicier. Here’s what you’ll need for the topping:

• 2-3 cloves of garlic, chopped
• 2 tablespoons of olive oil
• Lemon juice of 1/2 lemon
• Bunch of chopped parsley
• Sea salt and black pepper to taste
• Mix all the ingredients in a separate bowl.

Whole branzini pair exceptionally well with Gewürztraminer white wine. You can find this wine at Whole Foods, so if you can, try it!

In conclusion, cooking whole branzini can be a fun and tasty experience. Whether you grill it in the summer or bake it in the oven during winter, it’s a dish full of flavors.

Remember to add fresh herbs like rosemary or sprig of thyme for extra taste. So, try this whole branzino fish recipe for a special holiday meal, weeknight dinners, or to impress someone special. This versatile fish is sure to be a hit! 

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