Lemon Soy Roasted Branzino
Prep time
Cook time
Total time
This Lemon Soy Roasted Branzino is a twist on a dish I had with the family at an Italian restaurant in New York City. We dubbed it, quote: "the best non-Chinese fish dish we've ever had." Trust me, that's high praise. Branzino is a European, or Mediterranean sea bass, and it is often served whole,
Recipe type: FIsh and Seafood
Cuisine: Chinese Fusion
Serves: 6 servings
  • 4 tablespoons melted butter
  • 2 tablespoons soy sauce
  • juice and zest of ½ a lemon, plus 1 additional lemon (sliced into 9 rounds)
  • 1 tablespoon chopped parsley, plus more for garnish
  • three 16 oz. whole branzino, scaled, cleaned and gutted
  • salt
  • 3 sprigs thyme
  • 3 tablespoons extra virgin olive oil
  1. Preheat the oven to 425 degrees. In a bowl, mix the butter with the soy sauce, juice/zest of ½ a lemon, and 1 tablespoon chopped parsley.
  2. Season the branzino cavities with salt and stuff 3 lemon rounds and a sprig of thyme into each.
  3. In a large, nonstick, ovenproof skillet, heat the olive oil until shimmering. Add the branzino and cook over high heat until the skin is browned and crisp, about 2 minutes per side. You may need to do this in batches. Transfer the fish to a large rimmed baking sheet. Drizzle with the butter mixture, season with more salt to taste and roast for 9 minutes. Finish under the broiler for 1-2 minutes. Keep an eye on it to prevent burning.
  4. Garnish with more chopped parsley and serve!
Recipe by The Woks of Life at https://thewoksoflife.com/lemon-soy-roasted-branzino/