Nutari
Branzino al Forno with Lemon and Olives
Whole Mediterranean sea bass roasted with Kalamata olives, lemon, and aromatic herbs until the flesh is delicate and flaky.
350kcal
38gProtein
3gCarbs
19gFat
1gFibre
Ingredients
- 500g whole branzino, cleaned
- 80g Kalamata olives, pitted
- 1 lemon, sliced
- 30ml olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- salt and pepper to taste
Method
- Preheat oven to 200°C.
- Place branzino on a baking sheet, stuff cavity with lemon slices and half the olives.
- Drizzle with olive oil, scatter remaining olives around fish, and top with herbs.
- Roast for 18-20 minutes until flesh flakes easily.
- Serve with pan juices and extra lemon wedges.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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