How do I know the fish is cooked through?
Insert a knife at the thickest point near the backbone. The flesh should be opaque and pull away from the bone easily. For a 500 g fish, 20–25 min at 200°C is usually correct.
Italian · dinner
Branzino al Forno
#italian#fish#dinner#chef:marco#simple
35m
Total time
2
Servings
340
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
2
Fish
- 2 fish (~450 g each) whole branzino (sea bass), cleaned and scaled
Produce
- 1 lemon, thinly sliced
- 3 cloves garlic
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
Pantry
- 3 tbsp extra-virgin olive oil
- 1 tsp coarse sea salt
- 60 ml dry white wine
Spice
- to taste black pepper
THE METHOD.
tap to check off
0/7 done
FAQ · Things people ask
About this recipe.
Can I use other fish?
Sea bream, dorade, or similar sized whole fish all work with the same technique and timing. Adjust time slightly for smaller or larger fish.
Should I remove the skin before eating?
No — if it's properly crisped, the skin is the best part. Peel it off in one piece and eat it first.
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