Baked Branzino with Potatoes & Tomatoes
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
Branzino is a delicate, sweet Mediterranean fish that cooks in minutes — so the potatoes get a real head start, then the fillets, tomatoes and asparagus join for a quick, gentle finish. Lemon and parsley, and dinner tastes like the coast.
- Protein
- Branzino fillets
- Vegetables
- Baby potatoes, tomatoes, asparagus
- Seasoning
- Lemon, garlic, parsley, olive oil
- Oven
- 425°F
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 branzino fillets (about 5–6 oz each)
- 1 lb baby potatoes, thinly sliced
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 lemon (half juiced, half thinly sliced)
- 2 tbsp fresh parsley, chopped
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the potatoes with 1 tbsp olive oil, salt and pepper. Spread in a thin layer and roast 20 minutes, until nearly tender.
- Whisk the remaining oil, lemon juice and garlic.
- Pat the branzino dry and set the fillets skin-side down on the potatoes. Brush with the lemon oil, lay a slice of lemon on each, and scatter the asparagus and tomatoes around (tossed in any remaining oil).
- Roast 10–12 minutes, just until the fish flakes with gentle pressure and the asparagus is tender.
- Squeeze the reserved lemon over and shower with parsley.
Gina’s tip
Branzino is delicate and quick — pat it dry, keep the skin down, and pull it the moment it flakes. A minute too long and it dries; a minute early is perfect.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Sweet, lean fish twice a week is a gift to your heart. Branzino makes it feel like a restaurant, on a Tuesday.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina