Roasted Whole Branzino with Spring Vegetable Ratatouille
A stunning Mediterranean centrepiece featuring crispy-skinned branzino roasted to perfection and served atop a vibrant ratatouille of tender spring vegetables. This elegant yet approachable dish celebrates the best of seasonal produce with bright herbs and fruity olive oil.
Ingredients
- 2 whole branzino (about 450g each), cleaned and scaled
- 4 tablespoons extra virgin olive oil, divided
- 1 lemon, sliced into rounds
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 medium courgette, diced into 1cm cubes
- 1 medium yellow squash, diced into 1cm cubes
- 1 red bell pepper, diced into 1cm cubes
- 1 small aubergine, diced into 1cm cubes
- 200g cherry tomatoes, halved
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 100ml dry white wine
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
Preheat oven to 200°C (400°F). Remove branzino from refrigerator 20 minutes before cooking to bring to room temperature.
Pat the branzino completely dry inside and out with paper towels. Score each fish with 3 diagonal cuts on both sides, about 1cm deep. Season generously inside and out with salt and pepper.
Stuff each fish cavity with lemon slices, 2 sprigs of thyme, and 2 sprigs of rosemary. Drizzle 1 tablespoon olive oil over each fish and rub to coat.
Heat 2 tablespoons olive oil in a large oven-safe frying pan over medium-high heat. Add the onion and sauté for 3 minutes until softened.
Add the aubergine and cook for 4 minutes, stirring occasionally. Add the courgette, yellow squash, and bell pepper, cooking for another 5 minutes until vegetables begin to soften.
Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant. Add the cherry tomatoes and white wine, stirring to combine. Season with salt and pepper.
Transfer the ratatouille to a large roasting tin and spread evenly. Place the stuffed branzino on top of the vegetables.
Roast in the preheated oven for 20-25 minutes until the fish is cooked through and the flesh is opaque white. The fish is done when internal temperature reaches 63°C (145°F) at the thickest part near the backbone.
Remove from oven and let rest for 3 minutes. Scatter fresh basil and parsley over the ratatouille.
Serve each fish with a generous portion of the spring ratatouille, drizzling any pan juices over the top.
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