Baked Whole Branzino with Herbs and Lemon
Why This Is Strictly Keto
A whole fish roasted with nothing but olive oil, lemon, garlic and fresh herbs is about as close to whole-food as cooking gets — no breading, no sauce built on flour or sugar, just the fish and aromatics stuffed right into the cavity.
Ingredients
- 2 whole branzino (1 to 1 1/2 lbs each), cleaned and scaled
- 2 lemons, sliced, plus extra wedges for serving
- 4 garlic cloves, smashed
- 6 sprigs fresh herbs (parsley, thyme, and/or rosemary)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and black pepper, to taste
Instructions
Prep: Preheat oven to 425°F and line a baking sheet with parchment paper. Pat the fish completely dry, inside and out.
Score: Score each fish 3 times diagonally on both sides, cutting about 1/2 inch deep.
Season: Rub the fish inside and out with olive oil, and season generously with salt and pepper.
Stuff: Fill each cavity with lemon slices, smashed garlic, and fresh herb sprigs.
Roast: Roast 16–18 minutes, until the flesh is opaque and flakes easily with a fork. For crispier skin, broil for the final 1–2 minutes.
Serve: Serve whole with extra lemon wedges on the side.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~320 kcal | 16g | 40g | 2g |
Tips
- Ask your fishmonger to clean and scale the branzino for you to save time.
- Scoring the skin helps it cook evenly and lets the seasoning penetrate the flesh.
- A drizzle of good olive oil just before serving finishes the dish nicely.
