Go Back
+ servings
Oven Roasted Whole Branzino

Oven Roasted Whole Branzino

Oven Roasted Whole Branzino recipe makes for an easy and fabulous dinner of tender, juicy fish, on a bed of white and sweet roasted potatoes.
Course Main Course
Cuisine American, European
Keyword Oven Roasted Whole Branzino
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 665kcal
Author Catalina Castravet


For the Fish:

  • 4 branzino cleaned, scaled and gutted
  • 4 tablespoons capers
  • 8 mini cherry tomatoes
  • 2 lemons cup rondelles
  • 8 whole garlic cloves
  • 1/4 cup olive oil
  • salt

For the Potatoes:

  • 1 lb. white potatoes washed and cut into cubes (do not peel if organic)
  • 1 lb. sweet potatoes washed and cut into cubes (do not peel if organic)
  • 1/4 cup olive oil
  • 2 garlic cloves minced
  • 3 bay leaves
  • salt and pepper


  • fresh basil
  • micro greens
  • lemon rounds


  • Preheat oven to 400F.
  • Season the fish with salt and rub with olive oil inside and out. Stuff the fish with 1 tablespoon of capers, 2 cherry tomatoes that have been halved, 2 garlic cloves and 2 lemon rounds. Set aside.
  • In a large bowl mix potatoes with olive oil, minced garlic, salt and pepper to taste. Transfer the potatoes to a large roasting pan and try to spread them into 1 layer. Top with the bay leaves. Roast in the oven for 30 minutes, after flip with a spatula to ensure even browning and roast for another 20 minutes.
  • Place the fish on top of the potatoes and roast for 20 - 30 minutes or until the fish is a nice golden color, the flesh is done (check with a fork in the middle of the fish) but still juicy.
  • When ready transfer to a serving plate and garnish with lemon rounds, fresh basil and micro greens.


Calories: 665kcal | Carbohydrates: 20g | Protein: 87g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 290mg | Sodium: 451mg | Potassium: 1017mg | Fiber: 5g | Sugar: 4g | Vitamin A: 11265IU | Vitamin C: 30.8mg | Calcium: 151mg | Iron: 8.4mg