Light, clean, and done in under 15 minutes.
Branzino baked simply with olive oil, lemon, and a little heat. A reliable protein that works with anything from greens to grains.
INGREDIENTS
• 2 branzino fillets
• a drizzle of olive oil
• a pinch of sea salt
• a few cracks of black pepper
• a few slices of lemon
• a pinch of red pepper flakes (optional)
METHOD
• Preheat oven to 375°F
• Place branzino on a parchment-lined baking sheet
• Drizzle with olive oil and season with salt, pepper, and red pepper flakes
• Top with lemon slices
• Bake 12–15 minutes — until flaky and opaque
BUILD IT YOUR WAY
• Add chopped herbs (parsley, dill, cilantro) after baking
• Finish with a squeeze of lemon or drizzle of olive oil
• Top with something crunchy (nuts, seeds). Try Nuts Over Fish
• Serve over greens, rice, or alongside vegetables
SWAPS & NOTES
• No branzino — use cod, halibut, or sea bass
• Fish is done when it flakes easily — don’t overbake
• Thicker fillets may need a few extra minutes
