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Recipes Nugget Markets Signature Recipes

Whole Roasted Branzino

Prep time
20 minutes PT20M
Cook time
30–40 minutes PT30–40M
Yield
4–6 servings
Difficulty
1 out of 5 on the difficulty scale
Citrus & Pistachio Holiday Whole Branzino fish

Whether for a dinner party or holiday feast, this fantastic fish dish is perfect for entertaining. To save yourself some work, ask one of our butchers to scale and gut the fish before you bring it home!

Ingredients

  • 1 whole branzino (about 2 pounds)
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 3 tablespoons extra virgin olive oil, divided
  • 1 lemon sliced thin, plus wedges for serving
  • 1 orange, sliced thin
  • 1 small fennel bulb, sliced thin, fronds reserved
  • 4 cloves garlic, smashed
  • 8 sprigs fresh thyme
  • ½ bunch fresh dill, divided
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoon honey
  • ½ cup pomegranate arils, for garnish
  • ¼ cup shelled pistachios, toasted and rough-chopped, for garnish
  • Fresh Italian parsley sprigs, for garnish

Preparation

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Pat the fish dry inside and out with a paper towel. Season the cavity and skin generously with salt and pepper, then rub the fish with 2 tablespoons olive oil.

Stuff the cavity with lemon and orange slices, fennel, garlic, thyme, and half of the dill. Set the fish on the prepared pan. Scatter any remaining citrus and fennel around the fish, then dot the top with butter.

Roast for 30–35 minutes, or until a probe thermometer inserted into the thickest part of the flesh reads 145°F and the meat flakes easily. If the fish is closer to 3 pounds, add 5 minutes and confirm 145°F at the backbone. Let rest for 5 minutes.

Stir together honey and 1 tablespoon olive oil, then brush over the warm fish.

Transfer fish to a platter. Garnish with reserved fennel fronds, remaining dill, pomegranate arils, pistachios, lemon wedges, and parsley. Serve family-style.