Ingredients
For the Branzino:
- 2 whole branzino, cleaned and gutted
- 2 tbsp olive oil
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt & pepper to taste
For the Citrus Pesto:
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley
- Zest of 1 lemon
- Zest of 1 orange
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/3 cup grated Parmesan cheese
- 1/3 cup olive oil
- Juice of 1/2 lemon
- Salt & pepper to taste
Execution
Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper. 
Prepare the Fish: Pat the branzino dry with paper towels. Rub the skin and cavity with olive oil, salt, and pepper.
Stuff the Fish: Place lemon and orange slices inside each fish cavity, along with minced garlic, rosemary, and thyme.
Roast the Branzino: Lay the fish on the baking sheet and roast for 20-25 minutes until the skin is crispy and the flesh is flaky. 
Make the Citrus Pesto: In a food processor, blend basil, parsley, lemon and orange zest, pine nuts, garlic, Parmesan, and olive oil. Add lemon juice, salt, and pepper, then pulse until smooth.
Serve & Enjoy: Plate the roasted branzino, drizzle with citrus pesto, and serve with extra lemon slices. Enjoy! 
Additional tips
- Prep Time: 15 min |
Cook Time: 25 min | 
Total Time: 40 min - Calories: ~350 kcal per serving |
Servings: 2
