Recipes Nugget Markets Signature Recipes
Whole Roasted Branzino
- Prep time
- 20 minutes PT20M
- Cook time
- 30–40 minutes PT30–40M
- Yield
- 4–6 servings
- Difficulty
Whether for a dinner party or holiday feast, this fantastic fish dish is perfect for entertaining. To save yourself some work, ask one of our butchers to scale and gut the fish before you bring it home!
Ingredients
- 1 whole branzino (about 2 pounds)
- Kosher salt, to taste
- Cracked black pepper, to taste
- 3 tablespoons extra virgin olive oil, divided
- 1 lemon, sliced thin
- 1 orange, sliced thin, plus more slices for garnish
- 4 cloves garlic, smashed
- ⅓ bunch fresh Italian parsley, divided
- ½ bunch fresh dill, divided
- 2 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons honey
- ½ cup pomegranate arils, for garnish
- ¼ cup shelled pistachios, toasted and rough-chopped, for garnish
Preparation
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Pat the fish dry inside and out with a paper towel. Score the skin with 6 shallow slices, season the cavity and skin generously with salt and pepper, then rub the fish with 2 tablespoons olive oil.
Stuff the cavity with lemon and orange slices, garlic, and half of the parsley and dill. Set the fish on the prepared pan. Scatter any remaining citrus around the fish, then dot the top with butter.
Roast for 30–35 minutes, or until a probe thermometer inserted into the thickest part of the flesh reads 145°F and the meat flakes easily. If the fish is closer to 3 pounds, add 5 minutes and confirm 145°F at the backbone. Let rest for 5 minutes.
Stir together honey and 1 tablespoon olive oil, then brush over the warm fish.
Transfer fish to a platter. Garnish with remaining dill and parsley, pomegranate arils, pistachios, and orange slices. Serve family-style.