Branzino with Citrus Herb Crust and Roasted Vegetables

Branzino is known for its sweet, mild flavor and flaky white flesh, it's a culinary treasure complimented by citrus and earthy flavors. Serving size is 2 large portions, or 4 small ones.


For Branzino:

    For Citrus Herb Crust:

    • Zest of 1 lemon
    • Zest of 1 orange
    • 1/2 cup fresh parsley, finely chopped
    • 1/2 cup fresh basil, finely chopped
    • 2 garlic cloves, minced
    • 2 tbsp olive oil

      For Roasted Vegetables:

      • 1 zucchini, sliced
      • 1 red bell pepper, sliced
      • 1 small red onion, sliced
      • 2 tbsp olive oil
      • Salt and pepper to taste


      1. Preheat Oven: Preheat your oven to 400°F (200°C).

      2. Prepare the Citrus Herb Crust: In a small bowl, mix together lemon zest, orange zest, parsley, basil, garlic, and 2 tbsp of olive oil. Set aside.

      3. Prepare the Branzino: Place the Branzino fillet on a baking sheet lined with parchment paper. Drizzle 2 tbsp olive oil over the fillet and season with salt and pepper. Lay lemon slices on top of the fillet.

      4. Apply the Crust: Generously coat the Branzino fillet with the citrus herb crust mixture, pressing it down slightly to adhere.

      5. Roast the Vegetables: In a separate baking sheet, toss zucchini, bell pepper, and onion with olive oil, salt, and pepper. Spread them out evenly.

      6. Cook: Place both the Branzino and the vegetables in the oven. Roast the vegetables for 20-25 minutes and the Branzino for 12-15 minutes or until the fish is flaky and the crust is slightly golden.

      7. Serve: Remove from oven and let the Branzino rest for a few minutes. Serve with the roasted vegetables on the side.

      8. Optional: For added zest, you can drizzle some fresh lemon juice over the Branzino just before serving.