3 min read

Mediterranean Baked Branzino with Olives and Lemon

Overhead shot of Mediterranean Baked Branzino with Olives and Lemon plated appetizingly in a baking tray
MediterraneanPescatarianHeart-HealthyGluten-FreeDairy-FreeLow-Carb
Prep Time15 min
Cook Time25 min
Total Time40 min
Servings4

Whole branzino roasted with lemon slices, kalamata olives, and a generous pour of olive oil is the kind of dinner that makes almost no mess and tastes like a weekend in the Aegean. The fish stays moist under the citrus, the olives add a briny punch, and everything comes together on one sheet pan.

Ingredients

  • 2 whole branzino, cleaned and scaled (about 1 lb each)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 lemon, thinly sliced, plus 1 tablespoon lemon juice
  • 1/2 cup kalamata olives, pitted
  • 2 cups cherry tomatoes, halved
  • 3 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • 1 fennel bulb, thinly sliced
  • Sea salt and black pepper to taste

Instructions

  1. Preheat the oven to 425°F and line a large sheet pan with parchment.
  2. Scatter the fennel and cherry tomatoes over the pan and drizzle with half the olive oil.
  3. Pat the branzino dry, score the skin twice on each side, and season the cavity and skin with salt and pepper.
  4. Stuff each fish with lemon slices, oregano, and thyme, then set the fish on top of the vegetables.
  5. Scatter the olives around the fish, drizzle with the remaining olive oil and lemon juice.
  6. Roast for 22 to 25 minutes, until the flesh flakes easily with a fork.
  7. Rest for 5 minutes, then fillet and serve over the roasted vegetables with pan juices spooned on top.

Nutrition Facts (per serving)

Calories 360
Total fat 22g
Total carbohydrates 9g
Dietary fiber 3g
Protein 34g
Sodium 410mg

Why This Is Good for Your Gut

Branzino delivers lean protein and omega-3 fats without the saturated fat load of red meat, while the olive oil supplies polyphenols linked to lower inflammation. Fennel brings soluble fiber and volatile oils that many people find soothing after a meal, and skipping cream or butter keeps the whole plate light on the digestive system.

Serve with a simple green salad and you have a full Mediterranean dinner in under an hour. If you like this style of cooking, our Baked Cod with Herb Crust and Roasted Leeks and Fish-Forward Diets and Gut Health are worth a look.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.

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