Roasted Branzino with Garlic, Lemongrass, Cilantro, and Lime
This vibrant recipe features whole branzino generously coated in an aromatic garlic and olive oil paste, stuffed with fragrant lemongrass, fresh cilantro, and zesty lime slices. Roasted to perfection, the fish emerges tender, juicy, and bursting with bright, citrusy flavors—ideal for an elegant yet effortless meal.
Ingredients
- 1/4 cup olive oil
- 1 tsp salt
- 8-10 garlic cloves
- 1/2 tsp Aleppo chili or other similar chili flakes
- 3 whole branzino bones removed and butterflied
- 1 bunch cilantro
- 3 limes 2 of them sliced into 1/4 inch pieces
- 3 lemongrass stalks thick bottom part only
- 1 jalapeno thinly sliced
Instructions
- Preheat oven to 425°. In a small blend or using a grater, combine garlic, olive oil, salt and Aleppo chili flakes until it forms a paste.
- Place branzino on a parchment lined sheet tray. On the top side of each fish, use a knife to cut 3 shallow slits.
- Evenly distribute the garlic paste between the 3 fish, getting the flavor all over every crevice. Make sure to reserve some of the flavoring for the top and inside the slits. Add lime slices, a few sprigs of cilantro and lemongrass to the inside of each branzino.
- Cover loosely with aluminum foil and bake for 12-15 minutes, rotating the tray halfway through for even cooking. Then turn on the broiler and broil for 7 minutes.
- Remove from the oven and place the branzino on a serving plate, discarding the aromatics inside. Garnish with more cilantro, lime and jalapeno peppers. Serve immediately.