My idea of “comfort food” has really changed over the years.
It used to mean something heavy, creamy, or cheesy. But the more I’ve tracked my own wellness, the more I realize true comfort comes from food that makes you feel fantastic—not just while you’re eating it, but hours later.
This one-pan roasted branzino is exactly that. It’s the essence of Mediterranean comfort. It’s stunning to look at, packed with satisfying flavors and textures, and leaves you feeling energized and light. It’s a meal that feels like a special occasion but is genuinely easy enough for a weeknight.
A Coastal Dinner on One Pan
What makes this recipe a staple in my house is the pure efficiency. Everything—the fish, the hearty chickpeas, the sweet fennel, and the bright tomatoes—roasts together on one sheet pan.
The fish becomes incredibly tender, and the vegetables soak up all those amazing pan juices.
But the real magic is the “instant” vinaigrette. At the very end, you squeeze the hot, charred lemon halves over the roasted vegetables. The smoky juice mixes with the olive oil and herbs, creating a warm, vibrant sauce right on the pan. It’s simple, but it tastes so complex.
Why This Meal Just Works
From a practical (and data) perspective, this meal checks every box for me.
- A Balanced Plate: You get high-quality protein and a fantastic source of Omega-3s from the branzino.
- Packed with Fiber: The chickpeas, fennel, and artichokes make this an incredibly satisfying and fiber-rich meal that keeps me full for hours.
- Whole-Food Goodness: It’s a “what you see is what you get” kind of meal, built on vegetables, healthy fats from olive oil, and lean protein. No guesswork.
These ingredients are all staples in my kitchen and are front-and-center on my Ultimate Mediterranean Diet Shopping List. When you have them on hand, a meal like this comes together in minutes.
My Top Tips for Perfect Branzino
Whole fish can be intimidating, but branzino (also called Mediterranean Sea Bass) is incredibly forgiving. Here are my non-negotiable tips for success.
- Pat it Dry. Really Dry: This is the key to crispy, blistered skin under the broiler. Use paper towels to pat the fish dry inside and out before you rub it with oil.
- Don’t Crowd the Pan: Use your largest rimmed baking sheet. The vegetables need space to roast and caramelize, not steam. A single layer is crucial.
- Watch the Broiler: The broiler step takes this from “good” to “great,” but it’s fast. Stay by the oven! Two minutes is often all it takes to get that perfect skin.
- Don’t Fear the Head/Tail: Cooking the fish whole (head and tail on) keeps it so much more moist and flavorful. I promise it’s worth it!
Quick Questions
What if I can’t find whole branzino?
No problem! This recipe works beautifully with other whole fish like red snapper or black sea bass. You can also use filets (like cod, halibut, or sea bass), but you’ll need to reduce the roasting time. Add the filets to the pan for the last 10-12 minutes of cooking.
Can I use different vegetables?
Absolutely. This is a great “clean out the fridge” recipe. Sliced zucchini, bell peppers, or asparagus (added in the last 10 minutes) would all be delicious.
Is this a good make-ahead recipe?
Fish is always best served immediately. However, you can prep all the vegetables 100% in advance—have them sliced, rinsed, and ready in a bowl. When it’s time to cook, just toss them on the pan, add the fish, and roast.
Roasted Branzino with Fennel and Chickpeas
Ingredients
- 2 whole branzino about 1 lb / 450g each, scaled and cleaned, head and tail on
- 1 large fennel bulb trimmed, cored, and thinly sliced
- 1 can 15-ounce / 425g chickpeas, rinsed and drained thoroughly
- 1 large red onion cut into thin wedges
- 1 cup about 150g quartered artichoke hearts (packed in water, not oil), drained
- 1 cup about 150g cherry tomatoes
- 4 cloves garlic thinly sliced
- 1 lemon halved
- ¼ cup 60 ml high-quality extra virgin olive oil, divided
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 sprigs fresh oregano
- A small bunch of fresh flat-leaf parsley for stuffing and garnish
Instructions
- Preheat your oven to 425°F (220°C) with a rack in the center.
- On a large, heavy-duty rimmed baking sheet, combine the sliced fennel, rinsed chickpeas, red onion wedges, artichoke hearts, cherry tomatoes, and sliced garlic. Drizzle with half of the extra virgin olive oil (2 tablespoons), the fine sea salt, and black pepper. Toss everything together until evenly coated, then spread into a single, even layer.
- Thoroughly pat both branzino dry with paper towels, inside and out. Using a sharp knife, make 3 shallow diagonal scores on each side of the fish. Rub the remaining 2 tablespoons of olive oil all over the fish, ensuring it gets into the scores and the cavity. Place a few sprigs of parsley and one sprig of oregano inside the cavity of each fish.
- Lay the conditioned branzino directly on top of the bed of vegetables on the baking sheet. Place the two lemon halves, cut-side down, on an open corner of the pan. Transfer the entire sheet to the preheated oven.
- Roast for 18-20 minutes, or until the vegetables are tender and the fish is opaque and starting to flake.
- Turn the oven to the high broil setting. Move the oven rack so the fish skin is about 6 inches from the heating element. Broil for 2-4 minutes, watching carefully, until the skin is beautifully blistered and crisp; confirm the thickest part of the fish reaches 145°F (63°C) or flakes easily with a fork.
- Carefully remove the baking sheet from the oven. Gently transfer the whole roasted fish to a large serving platter. With tongs, pick up the hot, charred lemon halves and squeeze their smoky, caramelized juice all over the vegetables remaining on the pan.
- Toss the vegetables in the pan juices to create an instant, warm vinaigrette. Spoon this flavorful vegetable and chickpea mixture artfully around the fish on the platter. Garnish generously with fresh, chopped parsley and serve immediately.
Notes
Nutrition Information
(per serving)- Calories: 380 kcal
- Protein: 28.4 g
- Fat: 17.5 g
- Saturated Fat: 2.5 g
- Carbohydrates: 28.4 g
- Fiber: 10.9 g
- Sodium: 574 mg
- Added Sugars: 0 g
I hope this recipe brings a taste of Mediterranean sunshine to your table. It’s proof that a truly satisfying meal can be simple, nourishing, and absolutely delicious all at once.
If you love the cozy, rustic flavors in this dish, you should also try The Coziest Mediterranean Chickpea Soup for another night. Enjoy!
