Whole Roasted Branzino
Ingredients
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nonstick cooking spray
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1 whole branzino
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⅓ cup thinly sliced lemon
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6 thyme sprigs
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1 teaspoon salt
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½ teaspoon black pepper
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1 tablespoon extra-virgin olive oil
Tools
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measuring spoons
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June Pan
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pastry brush
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paring knife
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June Food Thermometer
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June Oven
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Preferences
Season and stuff the fish
Place the branzino on a nonstick cooking spray-coated June Pan. With your fingers, gently open the body cavity of the branzino and season the interior all over with ½ teaspoon salt and ¼ teaspoon pepper. Stuff the cavity with lemon slices and thyme sprigs, fanning the lemon slices out to span the whole cavity. Gently press the fish closed.
1 whole branzino
6 thyme sprigs
⅓ cup thinly sliced lemon
1 teaspoon salt
½ teaspoon black pepper
June Pan
measuring spoons
nonstick cooking spray
Season the outside of the fish
Using your fingers or a brush, rub the oil all over the outside of the fish and sprinkle with the remaining salt and pepper.
1 tablespoon extra-virgin olive oil
black pepper
salt
pastry brush
Create steam vents
Using a small paring knife, poke 4-6 holes through the skin to the body cavity, making sure to pierce all the way through the flesh to the filling. This will allow steam to escape during cooking.
paring knife
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of the branzino, ensuring that the tip of the thermometer is in the flesh.
June Food Thermometer
Roast the fish
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the branzino until it’s cooked through, about 17 minutes. June will notify you when the fish is ready.
June Oven
Serve the fish
Remove the fish from the June Oven and transfer to a serving platter. Allow to rest 3 minutes before serving. If desired, remove the aromatics before serving.