• Sunday, October 20, 2019

Roasted Branzino with Ginger, Garlic, and Chili
December 18, 2012

3 tablespoons olive oil, plus extra for brushing fish
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 Thai chili, sliced thin
2 tablespoons lemon juice
2 tablespoons lime juice
6 (1 1/2 lb) whole branzino, cleaned, scaled, and gutted
3 scallions, green parts only, julienned
Kosher salt and fresh ground pepper, to taste


We like to end multi-course dinners as we started– light and bright. The ginger offers a soothing palate cleanser, and the chili keeps it interesting.

Yield: 6 servings

Preheat oven to 400˚F.

Add 2 tablespoons oil to a sauté pan on medium heat.  Add ginger and cook until soft, about 3 minutes. Add garlic and chili and cook for 30 seconds. Add juices, and remove from heat.  

Brush outside of fish with oil. Season outside and cavity of fish with salt and pepper. Place on a baking sheet lined with parchment. Spoon ginger mixture inside cavity of fish.

Roast in oven for 5–6 minutes per side, until flesh is just cooked through. Garnish with scallions, and serve.

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