Roasted Branzino Lemon Shallots (Print-Friendly Version)

Flaky branzino paired with bright lemon and shallots, roasted simply for an easy, elegant summer meal.

# Ingredients:

→ Fish

01 - 3 whole branzino fish, cleaned and gutted, approximately 450g each

→ Oils & Condiments

02 - 6 tablespoons extra virgin olive oil

→ Seasonings

03 - 4 teaspoons fine sea salt
04 - 3 teaspoons freshly ground black pepper

→ Produce

05 - 1 whole Meyer lemon, cut into 6 wedges and divided
06 - 3 whole Meyer lemons, thinly sliced
07 - 1½ shallots, thinly sliced
08 - Fresh flat-leaf parsley, finely chopped, for garnish

# Steps:

01 - Preheat the oven to 220°C. Line a large baking sheet with aluminum foil or parchment paper.
02 - Place the cleaned and gutted branzino flat on the prepared baking sheet. Using a sharp knife, make 3 shallow incisions on the skin side of each fish, opposite the cavity incision.
03 - Rub each branzino, inside and out, with olive oil. Evenly season the exterior and the cavity with salt and pepper. Squeeze lemon wedges over each fish, including inside the cavity.
04 - Carefully stuff several lemon slices and some of the shallot into the cavity of each fish. Arrange remaining lemon slices and shallot over the top of the fish.
05 - Transfer the baking sheet to the preheated oven and roast for 10 minutes.
06 - Turn off the oven and activate the broiler. Broil the fish for 3 to 5 minutes, or until the skin is crisp and lightly golden. Remove from oven.
07 - Squeeze the reserved lemon wedges over each branzino. Garnish generously with chopped parsley and serve immediately.

# Notes & Tips:

01 - Request your fishmonger to clean and gut the branzino, or substitute with red snapper if branzino is unavailable.
02 - Meyer lemons offer a sweeter and less tart flavor; standard lemons are also suitable.
03 - Red onion may replace shallots if necessary. Optional additions include dried oregano or garlic powder for extra flavor.
04 - Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

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