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Home > Recipes > Branzino Recipes > Mustard-Crusted Branzino,c_limit/mustard-crusted-branzino.jpg


4 Servings

¼ cup olive oil

2 tablespoons whole grain mustard

1 garlic clove, finely grated

1 tablespoon chopped fresh thyme

1 cup coarse fresh breadcrumbs, preferably sourdough

Kosher salt and freshly ground black pepper

2 pounds 1½–2 whole branzino or trout, butterflied

Lemon wedges (for serving)


Step 1

Preheat oven to 450°. Whisk oil, mustard, garlic, and thyme in a small bowl. Using your fingertips or a rubber spatula, mix in breadcrumbs, squeezing or pressing to saturate bread, until evenly coated; season with salt and pepper.

Step 2

Open up fish and place, skin side down, in a large ovenproof pan or on a rimmed baking sheet; season with salt and pepper. Top with breadcrumb mixture, pressing to adhere. Roast until breadcrumbs are golden brown and fish is cooked through, 10–15 minutes.

Step 3

Serve fish with lemon wedges.

Recipe courtesy of