Name: Baked Branzino with Lemon Butter Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 stick salted butter (4 oz); 4 cloves garlic (minced); 1 small onion (chopped); 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon parsley (or chives, freshly chopped); Table salt (to taste); Freshly ground black pepper (to taste); 3 whole branzino fish (about 1 ¼ pounds each, scaled and cleaned); 1 lemon (thinly sliced); Extra virgin olive oil (for drizzling)

There's something effortlessly elegant about a whole fish served with a rich, tangy sauce, and that's exactly what you'll get with this Baked Branzino with Lemon Butter Recipe. The tender, flaky flesh paired with vibrant lemon butter makes it a true showstopper, perfect for a fancy weeknight or special occasion.

Two whole roasted fish with crispy brown skin are placed side by side on a white oval plate. The fish are topped with golden, crumbly bits, some melted butter, and small dark spots of char. Several thin, light yellow lemon slices rest on and around the fish, adding brightness to the dish. Bright green fresh parsley leaves are scattered on the fish and plate for a fresh touch. To the upper right of the plate is a small white bowl with a chunky green sauce. The plate sits on a white marbled surface, with a gray cloth napkin partly visible near the top left. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Branzino with Lemon Butter Recipe
Top Tip
How to Serve Baked Branzino with Lemon Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Branzino with Lemon Butter Recipe

Why You'll Love This Recipe

I have to tell you, when I first baked branzino this way, I was amazed at how simple ingredients turn into something restaurant-quality. It’s quick, feels luxurious, and is surprisingly easy even if you’re not used to whole fish cooking.

Simple elegance: Just a few ingredients deliver a fresh, buttery flavor that’s anything but basic.
Fast and fuss-free: From prep to plate in about 25 minutes—ideal for last-minute guests or weeknight dinners.
Impressive presentation: Serving the whole fish feels fancy, but it’s down-to-earth and approachable.
Healthy and flavorful: High in protein and healthy fats while being light and fresh from the lemon butter sauce.

Ingredients & Why They Work

The magic here comes from balancing bright, fresh lemon with the richness of butter and the aromatic punch of garlic and onion. Choosing quality ingredients makes all the difference in nailing this dish—fresh branzino and real butter, no shortcuts!

Flat lay of three whole fresh branzino fish with shiny silver scales and clear eyes, a small white ceramic bowl with a stick of pale yellow salted butter, four peeled garlic cloves, one small peeled onion chopped into pieces, a small white ceramic bowl containing freshly squeezed lemon juice, a few sprigs of bright green parsley, thinly sliced fresh yellow lemon rounds arranged neatly, a small white ceramic bowl filled with extra virgin olive oil, a small white ceramic bowl of coarse sea salt, and a small white ceramic bowl of freshly ground black pepper, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted butter: It gives you that creamy, savory foundation that melts perfectly over the fish.
Garlic: Freshly minced garlic elevates the sauce with its fragrant warmth.
Onion: A small chopped onion adds a gentle sweetness to balance the lemon.
Lemon juice: Freshly squeezed lemon juice cuts through the butter’s richness with zesty brightness.
Parsley (or chives): Fresh herbs bring color and a mild, fresh flavor punch.
Table salt and black pepper: Basic seasonings that bring all the flavors into perfect harmony.
Whole branzino: Look for clean, scaled fish around 1¼ pounds each for the best results.
Lemon slices: Thin slices provide beautiful garnish and an extra burst of citrus during baking.
Extra virgin olive oil: Helps crisp the skin and adds a fruity note in the roasting process.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Baked Branzino with Lemon Butter Recipe depending on the season or what’s in my herb garden. You can easily personalize it to suit your taste or what you have on hand.

Herb Variations: Swap parsley for dill or basil for a different flavor twist I've tried that’s refreshing and delightful.
Spicy Kick: Add a pinch of red pepper flakes to your lemon butter for a subtle heat that wakes up the dish.
Diet-Friendly: Use unsalted butter and adjust salt to control sodium, perfect for mindful eaters.
Cooking Method: If you’re short on time, grilling the branzino with lemon butter brushed on works beautifully too.

Step-by-Step: How I Make Baked Branzino with Lemon Butter Recipe

Three whole raw fish lie side by side on a white marbled surface lined with brown paper. Each fish has deep diagonal cuts across their greyish-blue skin, and slices of yellow lemon are placed beneath them. A woman's hands are gently touching the fish in the middle and bottom positions, with one hand on the top side of the middle fish and the other hand near the bottom fish’s head. The fish have shiny scales and clear eyes, showing they are fresh. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Fish

Preheat your oven to 425°F and position the rack in the lower middle spot. Meanwhile, make sure your branzino is scaled and cleaned—if not, ask your fishmonger to do it for you. Pat the fish dry with paper towels to ensure the skin crisps nicely during baking.

Step 2: Make the Lemon Butter Sauce

In a small saucepan, melt the stick of salted butter over medium heat. Add minced garlic and chopped onion, cooking until translucent and fragrant—about 3 to 5 minutes. Stir in freshly squeezed lemon juice and chopped parsley, then season with salt and pepper to taste. This sauce is where the magic happens, so don’t rush it!

Step 3: Prepare the Fish for Baking

Place your branzino on a baking sheet lined with foil or parchment for easy cleanup. Drizzle the fish with a bit of extra virgin olive oil, season generously with salt and pepper inside and out, then stuff the cavity with a few lemon slices. I like to add a bit of parsley inside the fish for an extra fresh note.

Step 4: Bake and Baste

Pop the fish in the oven and bake for about 15 minutes. When it’s nearly done, carefully spoon the warm lemon butter sauce over the fish to coat it beautifully. The sauce seeps in and keeps the flesh tender and flavorful.

Step 5: Serve and Enjoy

Transfer the baked branzino to serving plates, garnish with fresh herbs and additional lemon slices if you like, and pour any remaining lemon butter sauce over the top. Then dive in—flaky, buttery fish doesn’t wait around!

Top Tip

From my many attempts cooking whole fish, a few small adjustments make all the difference — here are the best tips I’ve learned so you end up with perfectly baked branzino every time.

Dry the fish well: Moist skin won’t crisp in the oven. Use paper towels to pat it fully dry before seasoning.
Don’t overbake: Branzino cooks quickly. Check for flaky, opaque flesh at 15 minutes to avoid drying out the fish.
Use fresh lemon juice: Bottled never delivers the same brightness, and fresh juice balances the buttery sauce perfectly.
Butter sauce last: Add the lemon butter sauce near the end to maintain its silky texture and vibrant taste.

How to Serve Baked Branzino with Lemon Butter Recipe

Garnishes

I usually keep garnishes simple: freshly chopped parsley or chives for a pop of green and a few lemon slices placed artfully around the plate. It makes the dish look as bright and fresh as it tastes, and a dash of flaky sea salt on top just before serving is a game changer.

Side Dishes

This baked branzino pairs beautifully with roasted baby potatoes tossed in olive oil and rosemary, a crisp arugula salad, or simply steamed asparagus. The buttery lemon sauce complements many veggies, making it easy to balance the meal.

Creative Ways to Present

For special dinners, I like to place the whole fish on a wooden serving board lined with lemon wedges and fresh herbs, letting guests help themselves for a charming, communal experience. Alternatively, serve each fillet on a heated plate with a drizzle of the lemon butter sauce artistically pooled around it.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover baked branzino tightly in foil or plastic wrap and store it in the fridge for up to two days. Keeping the lemon butter sauce separate helps maintain the fish’s texture when reheating.

Freezing

Freezing cooked branzino isn’t my first choice since the delicate texture can change, but if needed, wrap it tightly in freezer-safe packaging. Use within one month, and thaw in the fridge overnight for best results.

Reheating

To reheat, I gently warm the fish in a low oven (around 275°F) for 10 minutes, then spoon warm lemon butter over it again to revive moisture and flavor. Avoid the microwave which can make it rubbery.

Frequently Asked Questions:

Can I use frozen branzino for this recipe?

Frozen branzino can be used if fresh isn’t available, but be sure to thaw it completely in the refrigerator before cooking. Pat the fish dry well to help the skin crisp during baking.

How do I know when the branzino is fully cooked?

The branzino is cooked when the flesh flakes easily with a fork and appears opaque throughout. Typically, this takes about 15 minutes at 425°F, but checking early ensures it doesn’t dry out.

Can I make the lemon butter sauce ahead of time?

Yes! You can prepare the lemon butter sauce a day ahead and gently reheat it before basting the fish. Just make sure not to boil the sauce when reheating, as it can separate.

What should I serve with baked branzino to keep it light?

Light sides like steamed vegetables, fresh green salads, or simple roasted potatoes complement the rich lemon butter branzino beautifully without overpowering it.

Final Thoughts

For me, there’s nothing quite like the satisfaction of serving this Baked Branzino with Lemon Butter Recipe to friends and watching their eyes light up with each flaky, buttery bite. It’s a reminder that simple ingredients, handled with care, are the heart of great cooking. Give it a try—you might just find your new go-to dish for wow-worthy dinner moments.