Lemon Soy Roasted Branzino
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.
Servings: 6 servings
Calories: 353kcal
Ingredients
- 4 tablespoons melted butter (57g)
- 2 tablespoons soy sauce
- juice and zest of ½ a lemon (plus 1 additional lemon, sliced into 9 rounds)
- 1 tablespoon parsley (chopped, plus more for garnish)
- 3 16 oz. whole branzino (scaled, cleaned and gutted)
- salt
- 3 sprigs thyme
- 3 tablespoons extra virgin olive oil
Instructions
- 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.
- Season the branzino cavities with salt and stuff 3 lemon rounds and a sprig of thyme into each.
- 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.
- Garnish with more chopped parsley and serve!
Nutrition
Calories: 353kcal | Carbohydrates: 1g | Protein: 41g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 202mg | Sodium: 636mg | Potassium: 593mg | Fiber: 1g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 1.7mg | Calcium: 38mg | Iron: 2.2mg