There is something so deeply nostalgic for me about a whole fish arriving at the table with the head and tail on, glistening in olive oil and lemon, ready to be shared. I remember this so vividly growing up. It always felt so elevated yet so simple at the same time, and that’s exactly what this Whole Branzino recipe is. It’s roasted Greek-style with lemon, garlic, oregano, and dill, then served with a fresh arugula, grape, and lemon salad. It can be served with a spread of Mediterranean dips, and is meant to be shared.

This post is created in partnership with Whole Foods Market. As always, all thoughts and recipes are my own.

❤️ Why You’ll Love This Whole Branzino Recipe

• It looks impressive (but it’s actually easy)
  Dinner is on the table in under an hour, and once prepped, the fish only takes about 20-minutes to cook. No complicated sauces. No flipping. Just high heat and a few incredible ingredients.
• It’s naturally light and healthy
  Branzino is high in protein and rich in omega-3s. This recipe is gluten-free, dairy-free, Whole30-friendly, and perfect for the Mediterranean diet.
• It’s made for sharing
  This isn’t a “plate your own” dinner. It’s fish in the centre, salad and dips surrounding it, warm pita for scooping. Everything about this screams a Greek family dinner that I love so much.
• Whole fish is more forgiving than fillets
  The bones and skin on a whole fish act as insulation, protecting the flesh from overcooking. Even if your timing isn’t perfect, the fish stays juicy. Which can come as a surprise since many people are intimidated by cooking a whole fish.

What Is Branzino

Branzino is a European or Mediterranean sea bass. In Greece, it’s called lavraki, but it goes by different names depending on where you’re visiting.

It has a mild, slightly sweet flavor with flaky white flesh. It does not have a “fishy” taste, but instead it’s clean, tender, and pairs well with easy ingredients like lemon, olive oil, garlic, and fresh herbs. That’s why it’s so beloved in Greek kitchens, because it’s simple yet so delicious.

While you can find it as fillets, it’s traditionally roasted whole. The bones and skin add flavor and help keep the fish moist. For this Whole Branzino recipe, whole is absolutely the way to go. Trust me on this, it may seem intimidating, but it’s so easy and delicious!

How to Pick the Best Whole Branzino

What to Look for at the Fish Counter

Buying whole fish feels intimidating, I get it, but it doesn’t have to be. Look for:

• Eyes: Clear, shiny, and plump (not cloudy or sunken)
• Skin: Metallic and glossy (not dull or patchy)
• Smell: Fresh and briny like the ocean (never strong or ammonia-like)
• Texture: Firm flesh that springs back when pressed
• Size: About 1–1.5 lbs per fish (serves 1–2 people)

Let the Fishmonger Do the Work

At the seafood counter at Whole Foods Market (or any quality fishmonger) you can ask them to scale, gut, and clean the fish for you. It’s complimentary and saves you about 20 minutes (and a lot of mess).

Request that the head and tail stay on. They add flavour and help the fish cook evenly.

This is hands-down the best tip if you’re trying whole fish for the first time, as you walk out with a ready-to-season fish, and you’ll feel like a professional cook.

Key Ingredients

For the branzino (the star of the show):

• Whole branzino (cleaned, head and tail on)
• Extra-virgin olive oil
• Garlic cloves
• Fresh oregano and dill
• Fresh lemons
• Thyme-oregano infused salt (flaky sea salt, fresh thyme, oregano, lemon zest)

For the arugula, grape, and lemon peel salad:

• Baby arugula
• Red or black grapes
• Lemon peel strips
• Olive oil
• Garlic
• Chili flakes
• White Mediterranean wine (or whatever you have on hand)
• Dijon mustard
• Honey
• Slivered almonds
• Salt and black pepper

Tips for the Best Whole Roasted Branzino

Pat the Fish Completely Dry

Moisture is the enemy of crisp skin. If the surface is wet, the fish steams instead of browns. Dry skin allows the Maillard reaction to happen, aka that golden, slightly blistered finish that is so damn good. This is the #1 mistake home cooks make with whole fish, so make sure you don’t skip this step!

Score the Skin with Diagonal Slits

Make 2–3 shallow cuts per side, about ¼-inch deep. This helps seasoning penetrate, promotes even heat transfer, and prevents the skin from buckling or curling in the cooking process. Seems small, but it makes a noticeable difference.

Stuff the Cavity Generously

Lemon slices, smashed garlic cloves, fresh dill, and oregano are used in this recipe. Simple ingredients that pack a punch of flavor. As the fish roasts, the cavity steams from within. Think of it like a flavor packet that’s infusing the flesh from the inside out to perfection.

High Heat, No Flipping

Roast at 400–425°F for 12–20 minutes, depending on size (a 1 lb fish takes around 12 minutes). Don’t flip it. Flipping may cause tearing to the skin, which we don’t want. The dry oven heat crisps the top while the interior steams. If you want it a little crisper, you can finish the fish under the broiler for 1-2 minutes, but be careful not to overdo it.

Don’t Overcook

Branzino goes from perfect to dry quickly, so you want to make sure you only cook it until the flesh is opaque and flakes easily and hits the internal temperature of 135-140°F.

Keep Lemon Inside, Not on Top

Lemon slices placed directly on the skin block browning and trap moisture. Keep citrus inside the cavity during roasting. Squeeze fresh lemon over the fish, or place fresh lemon slices on top once it’s hot out of the oven. This can be a beautiful way to present your fish at a dinner party.

How to Fillet and Serve Whole Branzino at the Table

This is what intimidates people. I get it, not everyone grew up eating and preparing full fish at dinner, but I swear it takes about 30 seconds once you’ve done it once.

Gently cut along the backbone from head to tail. Slide a fish spatula under the top fillet and lift it onto a plate. Then grab the tail and gently lift. The backbone and head should release in one piece. Check for stray bones and serve the bottom fillet. That’s it.

What to Serve with Whole Branzino

Arugula, Grape, and Lemon Peel Salad (included with this recipe)

This is not a generic green salad and is very much intentional. The sweetness of grapes is the perfect pairing to the salty, briny fish. The peppery arugula, combined with the brightness from the lemon peel and the dressing, all bring balance to this dish. It seriously is so good!

Build a Mediterranean Mezze Spread

Keep it communal by doing it the Greek way in a mezze spread. A mezze spread is essentially a mix of small dishes that are all shared among the table, family-style. Here are some ideas of things you can serve in your spread:

• Creamy hummus
• Homemade tzatziki
• Warm pita bread
• Greek lemon potatoes
• Greek salad

Troubleshooting Whole Roasted Branzino

Skin Is Sticking to the Pan

Line your sheet pan with parchment or foil and brush with oil. You can also place lemon slices or herb sprigs under the fish as a buffer.

The Fish Came Out Dry

It was likely overcooked. Check earlier next time (around 12 minutes for a 1 lb fish). Finish with a generous drizzle of olive oil and fresh lemon.

Fish Fell Apart When Moving

Use two spatulas and don’t flip while roasting. Let it rest 1–2 minutes before transferring.

Cavity Herbs or Garlic Burned

Use whole garlic cloves and thicker lemon slices. Minced garlic scorches at high heat.

How to Store and Reheat Leftover Branzino

Fillet the fish off the bone before storing. Don’t refrigerate it whole and store it in an airtight container up to 3 days. When ready to reheat, use a skillet over medium-low heat with olive oil. You can also reheat in the oven at 275–300°F for 8–10 minutes. I like enjoying leftovers cold and flaked over salads or grain bowls.

FAQs

Whole Branzino

Created By: Maria Koutsogiannis

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This whole branzino is roasted Greek-style with lemon, garlic, dill, and oregano for crispy skin and tender, flaky flesh. It's so easy to make this Mediterranean-inspired dinner and it's perfect for sharing.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Greek-Inspired

Servings 4

Calories 574 kcal

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Ingredients

  

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For the thyme & oregano infused salt

• 2 tbsp flaky sea salt
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh minced oregano leaves
• Zest from 1 lemon

For the branzino

• 2 – 1 ½ lb whole Branzino or seabass, cleaned and scaled (ask your fishmonger to scale and gut it for you if not done already)
• extra-virgin olive oil
• 6 garlic cloves smashed
• 8-12 sprigs of fresh dill
• 8-12 sprigs of fresh oregano
• 3 lemons, thinly sliced into rounds

For the grape, arugula & lemon salad

• 3 tbsp olive oil
• ¼ tsp chili flakes
• 1 garlic clove, thinly sliced
• peel from 1/2 a lemon, cut into thin strips
• ¼ cup white mediterranean wine
• 2 tsp dijon mustard
• 3 tsp honey
• 4 tbsp slivered almonds
• 1 tsp kosher salt
• ½ tsp ground pepper
• 5 oz (about 5-6 packed cups) fresh arugula
• 1 cup red or black grapes, halved

For serving

• Hummus
• Tzatziki
• Extra-virgin olive oil
• Toasted pita bread

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Instructions

 

For the thyme & oregano infused salt –

• To make the salt, add the sea salt, fresh thyme leaves, fresh minced oregano and lemon zest to a food processor. Pulse a few times to combine and ensure the herbs and salt are broken down / combined. Set aside.
• Alternatively, you can add all of the ingredients to a bowl and use your fingers to rub the salt, lemon and herbs together until fragrant. Set aside.

For the salad dressing –

• To a frying pan add 3 tbsp olive oil over medium heat. Once the oil is warm, add the sliced garlic, chili flakes, thin strips of lemon peel and cook for just a few minutes until it’s fragrant and the garlic starts to just turn golden brown. Add the wine to deglaze the pan and cook it down a few minutes until about half of the wine is cooked off. Remove from the heat.
• Add the ingredients from the pan to a blender along with dijon mustard, honey, slivered almonds, kosher salt and ground pepper. Blend until smooth and combined. Taste and adjust with salt and pepper if desired. Set the dressing aside.

For the branzino –

• Preheat the oven to 425F and line a baking sheet with parchment paper.
• Use a sharp knife to score the fish, making 3 slits in the branzino on each side, about 1 inch slits through the skin and almost to the bone.
• Pat the fish dry on both sides. Drizzle generously with olive oil and rub into the fish. Then season inside and outside with the thyme-oregano salt.
• Divide the ingredients between the two branzino – stuff the cavity of each fish with smashed garlic cloves, fresh dill and fresh oregano sprigs and lemon slices from 2 lemons (folding or cutting the slices in half to fit if necessary).
• Bake for 15-18 minutes or until the fish is cooked through (internal temperature 135-145F), opaque and flakes easily with a fork.
• Once the fish is cooked, lay lemon rounds all over the top of each fish and then drizzle with olive oil and sprinkle a little more of the thyme-oregano salt on top. Broil the fish for 2-3 minutes or until the lemons start to caramelize.

Assemble the family-style platter –

• Toast the pita in a frying pan over medium heat with a drizzle of olive oil until golden on both sides. Cut into pieces.
• Toss the arugula with the grapes and dressing and set aside.
• On a platter, arrange cooked branzino, dips (hummus, tzatziki), toasted pita and salad.
• Finish by drizzling the cooked branzino with lemon juice (if desired), more herb salt and a drizzle of olive oil.

Notes

• This whole branzino is perfect to serve for dinner when celebrating!
• If you love this recipe, you’ll love our Steelhead Trout Recipe

Nutrition

Calories: 574kcal | Carbohydrates: 32.3g | Protein: 64.5g | Fat: 22.4g | Saturated Fat: 3.7g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 11.8g | Cholesterol: 133.3mg | Sodium: 2952.9mg | Fiber: 4.5g | Sugar: 16g

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