Uncle Larry Adventures

Italian Classics · Coastal Italy

More italian main course recipes

Branzino al Forno

Whole branzino roasted with lemon, cherry tomatoes, olives and herbs — a clean, coastal main that cooks in under half an hour.

Branzino al Forno

Whole fish, one pan, no fear

Whole roasted branzino with lemon slices, olives and cherry tomatoes on a sheet pan

The short version

Whole branzino roasted with lemon, cherry tomatoes, olives and herbs — a clean, coastal main that cooks in under half an hour.

Prep
15 min
Cook
25 min
Total
40 min
Serves
2 servings

Ingredients

  • 2 whole branzino (about 1 lb each), scaled and gutted
  • 1 lemon, sliced, plus another for serving
  • 1 cup cherry tomatoes
  • ½ cup olives
  • 4 thyme sprigs and a few parsley stems
  • 3 tablespoons olive oil
  • Flaky salt and pepper

Instructions

  1. 01

    Heat the oven. Preheat to 425°F with a sheet pan inside so the fish skin hits hot metal.

  2. 02

    Season inside and out. Pat the fish very dry, score the skin twice on each side, salt generously and stuff the cavities with lemon slices and herbs.

  3. 03

    Roast. Lay the fish on the hot pan with the tomatoes and olives around them, drizzle with oil and roast 20–25 minutes, until the flesh at the spine flakes clean.

  4. 04

    Fillet at the table. Run a knife along the spine, lift the top fillet, then pull the frame away in one piece and lift the second fillet.

  5. 05

    Dress. Finish with lemon juice, flaky salt and the pan juices from the tomatoes.

Larry’s rule: Dry skin crisps, wet skin steams. Paper towel is the whole recipe.

Nutrition (estimated, per serving)

Serving
1 serving (about 517 g)
Calories
692 calories
Protein
55 g
Carbs
10 g
Fat
48 g
Saturated fat
8 g
Fibre
3 g
Sugar
4 g
Sodium
1543 mg
Cholesterol
303 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/branzino-al-forno).

Before you cook

What to know about Branzino al Forno

What it is

Branzino al Forno is a main recipe rooted in the clean, seafood-centered cooking of coastal Italy. This version makes 2 servings in 40 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: heat the oven, then season inside and out, then roast. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 whole branzino (about 1 lb each), scaled and gutted — supports the dish's balance, texture and regional character.
  • 1 lemon, sliced, plus another for serving — brings acidity and aroma that balance richer ingredients.
  • 1 cup cherry tomatoes — supplies acidity, sweetness and the recipe's tomato base.
  • ½ cup olives — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Complete the advance work described in the method, refrigerate promptly, and reheat gently so the main ingredient does not dry out.

What to serve with it

  • Serve with roasted vegetables, bitter greens or a simple salad.
  • Add crusty bread when the pan sauce deserves to be saved.

Questions Larry gets asked

How long does branzino al forno take to make?
About 40 min start to finish — roughly 15 min of prep and 25 min of cooking. That yields 2 servings.
What do you need to make branzino al forno?
7 ingredients, starting with 2 whole branzino (about 1 lb each), scaled and gutted, 1 lemon, sliced, plus another for serving, 1 cup cherry tomatoes. The full list with quantities is on this page.
How do you start branzino al forno?
Heat the oven: Preheat to 425°F with a sheet pan inside so the fish skin hits hot metal.
How do you know when branzino al forno is done?
Dress. Finish with lemon juice, flaky salt and the pan juices from the tomatoes.
What is the most common mistake with branzino al forno?
Dry skin crisps, wet skin steams. Paper towel is the whole recipe.
Can you make branzino al forno ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

What to pour with it

Drink pairings for Branzino al Forno

Whole roasted fish never asks for more than a dry white.

See the full Italian beverage menu →

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Cornetti Italiani

Laminated Italian breakfast pastry with orange zest.

Try this recipe

Frittata di Zucchine

Zucchini and Parmigiano frittata finished under the broiler.

Next watch

Monkey Business

Sally comes home to find Larry relaxing with two unexpected houseguests, and an ordinary night on the couch turns into complete monkey business.

Quick answer

Is sausage and peppers gluten-free?

The dish itself is gluten-free — sausage, peppers, onions, olive oil. The risk is in the sausage itself, since some brands use breadcrumb or wheat-based fillers, and in the roll. Buy links labeled gluten-free and serve over polenta, rice or a certified gluten-free roll.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.