Italian & Jordanian
Nonna Connie’s Whole Roasted Branzino with Lemon, Fresh Herbs & Olive Oil
A whole roasted branzino brings people together in the unhurried way Mediterranean meals often do. With Italian herbs, olive oil, and lemon alongside Jordanian touches like sumac and pita, this dish reflects two traditions meeting naturally at one table.
- Shared by Edward Varipapa
- 15 minutes
- 25 - 30 minutes
- Serves 4
Memories Behind the Meal
- WHO TAUGHT THIS RECIPE
Nonna Connie
- WHEN IT WAS MADE
On Sunday afternoons in the summertime.
- WHY IT MATTERS
A shared meal brings people together, showing how cultures can meet through the simple act of sharing a table.
A MESSAGE FROM THE FAMILY
“A shared meal brings people together, showing how cultures can meet through the simple act of sharing a table.”
Shared by Edward Varipapa
Ingredients
- 2 whole Branzino (European Sea Bass), cleaned and scaled (about 1½ pounds each)
- 3 tablespoons extra-virgin olive oil
- 2 lemons
- 1 thinly sliced
- 1 cut into wedges for serving
- 6 garlic cloves, thinly sliced
- 1 small bunch Italian parsley
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Small handful fresh dill (optional but wonderfully Mediterranean)
- Sea salt
- Freshly cracked black pepper
Optional Jordanian Touch
- ½ teaspoon ground sumac
- Pinch of Aleppo pepper
How to Make It
STEP BY STEP
1. Prepare the Fish
Preheat the oven to 425°F (220°C). Pat the fish completely dry with paper towels.
Using a sharp knife, make three shallow diagonal slashes on each side of the fish. This helps the seasoning penetrate while allowing the fish to cook evenly.
Season both the inside cavity and exterior generously with sea salt and freshly ground black pepper.
2. Stuff the Branzino
Inside each fish place:
- several lemon slices
- sliced garlic
- parsley
- thyme
- rosemary
- dill (if using)
Drizzle a little extra-virgin olive oil inside the cavity. If using sumac, lightly sprinkle it over the herbs inside the fish for a subtle citrus note commonly found throughout the Levant.
3. Roast
Brush the outside of each fish generously with olive oil. Place on a lightly oiled baking sheet or roasting pan. Roast for 25–30 minutes, depending on size.
The skin should become lightly crisp and blistered while the flesh flakes easily with a fork. The internal temperature should reach approximately 145°F (63°C).
4. Finish
Transfer carefully to a serving platter. Drizzle with another splash of extra-virgin olive oil. Finish with fresh parsley, a squeeze of lemon, and—if desired—a light dusting of sumac. Serve immediately.
Traditional Pairings
Italian Side
- Roasted rosemary potatoes
- Grilled asparagus
- Crusty Italian bread
Jordanian Side
- Vermicelli rice
- Cucumber, tomato & parsley salad
- Fresh pita
- Labneh with olive oil and za’atar
Chef’s Notes
- Ask your fishmonger to clean and descale the Branzino.
- Do not overcook. Branzino continues cooking for several minutes after leaving the oven.
- The head and tail are traditionally left intact for presentation throughout much of the Mediterranean.
- The bones lift away easily once cooked, making it an excellent whole fish for guests who may be unfamiliar with preparing seafood this way.