Branzino al Forno

branzino el forno with roasted vegetables and red sauce on white plate, garnished with herbs.

Branzino al Forno is one of those dishes that feels like a restaurant meal with almost zero fuss. Crispy branzino filets are nestled into a garlicky, herbed pepper and bruschetta mixture, served alongside golden roasted baby potatoes that steal the show.

5 from 1 vote

Print Save Recipe

Course: Main Course

Cuisine: Mediterranean

Keyword: Fish

Prep Time: 10

Cook Time: 25

Total Time: 31

Servings:

Calories: 607kcal

Author: Lola Jay

Ingredients

For the Branzino

4 branzino filets skin on
2 cups bruschetta
3 mini red peppers sliced
3 mini orange peppers sliced
3 mini yellow peppers sliced
1 garlic clove minced
1 teaspoon dried oregano
½ tsp red pepper flakes
4 tablespoon extra virgin olive oil
Salt & pepper to taste

For the Potatoes

1 lb baby gold potatoes thinly sliced
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Begin by preheating your oven to 425°F. Using a mandolin or sharp knife, slice the baby potatoes and spread them in a cast iron skillet. Drizzle with olive oil and sprinkle with paprika, oregano, salt, and black pepper. Roast for 20–25 minutes, flipping once midway to ensure even crispiness.
1 teaspoon dried oregano, 1 lb baby gold potatoes, 1 tablespoon extra virgin olive oil, 1 teaspoon paprika, ½ teaspoon salt
Turn the oven down to 400F. We will finish cooking the fish in the oven at the end.
Meanwhile, pat your branzino filets dry with a paper towel and season with salt and pepper. Heat a large skillet over medium high heat, add olive oil, and wait until oil is almost smoking. Place the fish skin-side down and press down to ensure it's in full contact with the pan. Cook for about 4–5 minutes until the skin is crisp and golden brown, then remove and set aside.
Note: If using a cast iron or stainless steel pan, you'll know it is ready to flip once it is no longer sticking to the pan.
4 branzino filets, 4 tablespoon extra virgin olive oil, ¼ teaspoon black pepper
Remove some of the oil and leaving about 1 tbsp. In the same skillet, sauté the sliced peppers and bruschetta on medium heat until softened, about 2–3 minutes. Stir in the garlic and allow the mixture to simmer gently for another 4–5 minutes.
2 cups bruschetta, 3 mini red peppers, 3 mini orange peppers, 3 mini yellow peppers, 1 garlic clove, ½ teaspoon red pepper flakes, Salt & pepper to taste
Carefully return the branzino to the skillet, skin-side up, and place in the oven for 4 minutes or until fully cooked.
To serve, plate the crispy potatoes as your base, spoon over the saucy peppers and tomatoes, and top with the branzino. A final drizzle of olive oil pulls it all together.

Video

Notes

How should I store leftovers?
Place any leftover branzino and potatoes in an air-tight container and refrigerate for up to 2 days. To keep the skin from going soggy, store the fish and potatoes separately if possible. For best results, reheat in a 325°F oven or air fryer until warmed through and crispy.

Nutrition

Tried this recipe?Mention @lolajay_yum