Herb-Stuffed Whole Branzino
gluten-freedairy-freeketowhole30dinnerSpray Surface
This variation on whole branzino is stuffed with aromatics that infuse the fish with flavor from the inside out. Sliced lemon, fresh herbs, and garlic create a bright, fresh profile. Get the full recipe with timings and tips.
Ingredients
- 1 whole branzino, cleaned and scaled
- 1 lemon, sliced into thin rounds
- 3 to 4 sprigs fresh herbs (thyme, dill, or parsley)
- 2 cloves garlic, sliced
- Olive oil
- Salt and pepper
Season it upThis variation is self-seasoned
Steps
- 01Score the skin on both sides per the base recipe.
- 02Season the cavity with salt and pepper.
- 03Stuff the cavity with lemon slices, herb sprigs, and garlic slices. Don't overstuff. You want aromatics, not a packed suitcase.
- 04Rub the outside with oil and season with salt and pepper.
- 05Ready for the air fryer.
The aromatics steam inside the fish cavity during cooking, infusing the flesh from the inside out. The lemon slices break down and their juice bastes the interior. When you serve and fillet the fish, the herbs and lemon come out and the flesh underneath is perfumed with their flavor. This is the Mediterranean way to cook a whole fish and it's dead simple.
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How to Air Fry It
- 01Preheat air fryer to 400°F (200°C).
- 02Score the skin of the cleaned fish on both sides.
- 03Rub inside and out with oil and the Lemon Herb or Herbs de Provence seasoning.
- 04Place the whole fish diagonally in the basket.
- 05Cook for 10 minutes.
- 06Carefully flip using two spatulas.
- 07Cook for 5 more minutes until skin is blistered and meat flakes easily.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
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