Branzini al Forno - Oven Roasted Branzini
Prep time
Cook time
Total time
Recipe type: Secondi / Main Course
Serves: 2 to 3 people
  • 2 Branzini, 1 to 1½ pound each, cleaned, scaled, with head & tail left intact
  • 1 pint of cherry tomatoes, washed and stem portion removed
  • Small bunch of thyme, washed and patted dry
  • 2 to 3 cloves of garlic, peeled and thinly sliced
  • 4 to 5 Tbs. extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  1. Preheat the oven to 375ยบ F, oil a roasting pan with 2 Tbs. of the olive oil. Rinse the prepared fish under cold running water and dry with paper towels.
  2. Season the cavity and both sides of the fish with salt and pepper. Arrange 3 or 4 slices of garlic and several sprigs of the thyme for each of the branzini in the roasting pan, place each fish over the garlic & thyme sprigs in the pan; repeat by placing the sliced garlic & thyme on the top side of the fish. Place 2 or 3 slices of garlic & 2 sprigs of thyme inside the cavity of the branzini.
  3. Scatter the cherry tomatoes around the branzini, season lightly with salt & pepper and thyme. Drizzle the remaining olive oil over the fish and tomatoes and place into the preheated oven.
  4. Check the fish after about 15 minutes, shaking the pan to prevent the fish from sticking. The tomatoes will begin to brown and release liquid which will combine with the moisture from the fish to create a natural sauce. Spoon some of the sauce over the fish, garnish with a few sprigs of thyme and serve immediately.
Recipe by LaBellaSorella at