Name: Garlic Lemon Branzino Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 stick salted butter (4 oz); 4 cloves garlic (minced); 1 small onion (chopped); 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon parsley (or chives, freshly chopped); Table salt (to taste); Freshly ground black pepper (to taste); 3 whole branzino fish (about 1 ¼ pounds each, scaled and cleaned); 1 lemon (thinly sliced); Extra virgin olive oil (for drizzling)

There’s something truly magical about a perfectly cooked whole fish, especially when it’s infused with bright, zesty flavors and a rich buttery aroma. This Garlic Lemon Branzino Recipe hits that sweet spot—delicate, flaky fish wrapped in a garlicky, lemon-kissed butter sauce that feels both fresh and indulgent. It’s quick, stunning on the plate, and has become a favorite in my kitchen for entertaining or a simple weeknight treat.

The image shows two whole grilled fish placed side by side on a large white oval plate. The fish have a golden-brown, crispy skin with some darker charred spots and visible textured scales. On top of each fish, there are thin slices of lemon arranged in a line from head to tail. Green parsley leaves are scattered over the fish, adding a fresh touch. Around the fish and on the plate edge, there are more lemon slices neatly spread. To the top right of the plate, there is a small bowl with a chunky light-green sauce. The plate rests on a white marbled surface, and a gray cloth napkin is partly visible to the left. A woman's hand is holding the edge of the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Lemon Branzino Recipe
Top Tip
How to Serve Garlic Lemon Branzino Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Lemon Branzino Recipe

Why You'll Love This Recipe

I have to admit, this Garlic Lemon Branzino Recipe quickly became one of my go-to dishes because it’s so easy yet incredibly impressive. The way the buttery, garlicky sauce perfectly complements the branzino’s mild flavor is simply irresistible.

Simple Ingredients: Just a few fresh staples like garlic, lemon, and butter come together to make something gourmet.
Fast Cooking Time: You’ll be enjoying restaurant-quality fish in about 25 minutes total.
Flaky and Moist: The gentle roasting locks in moisture so the fish stays tender and juicy.
Perfect for Any Occasion: Whether it’s a cozy dinner or a special celebration, this dish makes the moment feel special.

Ingredients & Why They Work

Each ingredient in the Garlic Lemon Branzino Recipe plays a key role in creating balance — the butter adds richness, garlic brings warmth, lemon brightens, and fresh herbs add that final, fresh kiss. When shopping, I always look for the freshest branzino available and organic lemons for that extra zing.

Flat lay of three whole fresh branzino fish, scaled and cleaned, one stick of salted butter in a small white ceramic dish, four peeled garlic cloves roughly minced in a white bowl, one small chopped onion in a white bowl, one lemon thinly sliced on a white plate, one lemon half alongside a small white bowl of freshly squeezed lemon juice, a small bunch of fresh parsley chopped, a tiny mound of coarse table salt, a small heap of freshly ground black pepper, and a small white bowl of extra virgin olive oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted butter: Delivers creamy richness and helps carry the garlic and lemon flavors across the fish.
Garlic cloves: Minced fresh for punchy aroma and warmth—roasting mellows it slightly for a golden flavor.
Small onion: Adds subtle sweetness and a bit of texture to the butter sauce.
Lemon juice: Freshly squeezed is non-negotiable here for bright acidity that cuts through richness.
Parsley or chives: Give the final dish freshness and a pop of color; I often swap depending on what’s in my garden.
Table salt and pepper: Highlight and enhance all the natural flavors without overpowering.
Whole branzino: Mild, tender white fish with a slightly sweet flavor — perfect for roasting whole.
Lemon slices: Not just for decoration—roasting the slices alongside infuses the fish with gentle citrus notes.
Extra virgin olive oil: Helps to crisp up the skin and add a fruity undertone.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Garlic Lemon Branzino Recipe is how easy it is to customize. Over time, I’ve made little tweaks that tweak the flavor or adapt to what’s on hand, and you can totally do the same to make it your own.

Variation: For a herbaceous twist, I sometimes swap parsley for fresh thyme or rosemary — it adds a woodsy note that pairs beautifully with the lemon.
Dietary Option: If you want to lighten the butter, I’ve occasionally used a splash of white wine for extra flavor with less fat.
Seasonal Touch: Adding cherry tomatoes or thinly sliced fennel layered under the fish before roasting adds sweetness and texture in warmer months.

Step-by-Step: How I Make Garlic Lemon Branzino Recipe

The image shows three whole raw fish with silver scales and dark fins laid out on brown parchment paper on a white marbled surface. Each fish has diagonal shallow cuts on its body. Underneath each fish are thin slices of bright yellow lemon, partially peeking out. A woman's hands are gently placing one lemon slice under the middle fish, showing the careful preparation. The scene is simple and clean, with the shiny fish contrasting against the warm parchment and cool white marble background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep

I always start by preheating my oven to 425°F, placing the rack in the lower middle position so the fish cooks evenly. Meanwhile, I rinse and pat dry the branzino, making sure they’re scaled and cleaned — no surprises here! This prep sets the stage for that gorgeous crispy skin.

Step 2: Make the Lemon Garlic Butter Sauce

While the oven warms up, I melt the stick of salted butter gently and add in minced garlic plus the chopped onion. I cook this mix just until softened, letting those flavors mellow without browning. Then, I stir in fresh lemon juice and chopped parsley or chives, seasoning lightly with salt and pepper. Your kitchen will start smelling amazing at this point!

Step 3: Prepare the Fish for Roasting

Next, I drizzle the branzino with extra virgin olive oil and season the cavity and skin with salt and pepper. I spoon some of that luscious lemon garlic butter inside each fish and place thin lemon slices inside and over the top for both flavor and beauty. Nothing fancy, but these little touches elevate the final dish tremendously.

Step 4: Roast to Perfection

I lay the fish on a rimmed baking sheet and pour the remaining butter sauce over the top. Into the oven it goes for about 15 minutes — enough time to get a crispy skin while keeping the flesh tender and juicy. Keep an eye on it towards the end; the fish is done when it flakes easily with a fork.

Top Tip

After making this Garlic Lemon Branzino Recipe dozens of times, I discovered a few tricks that make all the difference between good and wow-worthy.

Pat Dry the Fish: Moisture on the skin prevents crisping, so be sure to dry them well before seasoning.
Gentle Garlic Cook: Cooking the garlic gently in butter first prevents bitterness and ensures pure mellow flavor.
Don’t Overcook: Fish cooks quickly; pulling it out just as it flakes easily keeps it moist.
Use Fresh Lemon: Bottled lemon juice just doesn’t have the same brightness — fresh is key.

How to Serve Garlic Lemon Branzino Recipe

Garlic Lemon Branzino - Serving Suggestion

Garnishes

I usually finish with an extra sprinkle of fresh parsley or chives just before serving for color and brightness. A few lemon wedges on the side never hurt either — squeezing fresh lemon juice at the table keeps things lively.

Side Dishes

My favorite sides to pair are simple: a crisp arugula salad with olive oil and Parmesan, roasted baby potatoes, or even garlic sautéed green beans. These sides soak up the buttery sauce perfectly and keep the meal balanced.

Creative Ways to Present

On special occasions, I like to serve this fish whole on a large platter with a bed of fresh herbs, scattered edible flowers, and extra lemon slices for a stunning presentation. Guests always love the rustic yet elegant vibe it brings to the table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), wrap them tightly in foil or place in an airtight container and refrigerate. I’ve found the fish stays good for up to two days, though it’s best enjoyed fresh.

Freezing

Freezing cooked branzino isn’t my personal favorite as the texture can suffer, but if you must, remove the fillets from the bones first and freeze in airtight containers or vacuum-sealed bags. Thaw slowly in the fridge before reheating.

Reheating

I reheat leftovers gently in a warm oven at about 275°F covered loosely with foil to prevent drying out. Microwave reheating tends to toughen the delicate fish, so I avoid it whenever possible.

Frequently Asked Questions:

What is the best way to tell if branzino is cooked perfectly?

The fish is perfectly cooked when the flesh flakes easily with a fork but still feels moist. The skin should be golden and crisp. Overcooking dries out the meat, so it's better to check a minute or two early and adjust accordingly.

Can I use frozen branzino for this recipe?

Yes, you can use frozen branzino, but make sure it is fully thawed and patted dry before roasting. This will help you achieve crispy skin and avoid excess moisture during cooking.

What can I substitute if I can’t find branzino?

If branzino isn’t available, similar mild white fish like sea bass, snapper, or trout work well. Just adjust cooking time slightly depending on the thickness of the fish.

How do I prevent the fish from sticking to the baking sheet?

To prevent sticking, coat the baking sheet lightly with olive oil or use parchment paper. Also, make sure the fish skin is dry before placing it in the oven and avoid moving it until it naturally releases once cooked.

Final Thoughts

This Garlic Lemon Branzino Recipe feels like a small celebration every time I make it. It’s the ease, the fresh flavors, and the simple elegance all wrapped into one dish that never fails to impress. Give it a try—you’ll find it’s one of those recipes that makes you look forward to cooking fish again, even if you’re usually a little intimidated by whole fish. Trust me, once you nail this, it’s going to become a beloved staple in your meal rotation too.