Air Fryer Branzino Recipe
This air fryer branzino fish recipe is so easy and whips up fast! You can use an oven with the same method. The result is tender, flaky, meaty, and the most lip-smacking branzino fish meal that was nearly effortless.
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Servings: people
Equipment
- Air Fryer (6–8 qt recommended)
- Parchment Paper
- Serving Platter
Ingredients
- 1 whole branzino scaled, cleaned, and gutted (leave whole with head and tail); about 1.5 lbs in size
- Sea salt all over and inside the cavity
- Light black pepper optional
- 1 lemon sliced - gives aromatic and freshness while cooking
- ¼ onion sliced - gives aromatic and freshness while cooking
- olive oil Light drizzle of olive oil on both sides
Simple Lemon-Olive Oil Sauce for Drizzling after Cooking
- Juice of half a fresh lemon
- Dash of rice vinegar
- Drizzle of good olive oil
- 1 Pinch of oregano or fresh chopped parsley
- 1 Pinch Optional: thin-sliced scallions and a touch of red pepper flakes
Instructions
- Preheat your air fryer to 400°F (about 5 minutes).
- Prep the fish: Pat the branzino dry with paper towels.Make two shallow diagonal slices on each side of the fish to help it cook evenly.Rub sea salt all over the skin and inside the cavity. Add a very light sprinkle of black pepper if using. Place sliced lemon and onion inside the cavity.Drizzle a tiny bit of olive oil all over the skin.1 whole branzino
- Place on the parchment paper.Sea salt, Light black pepper, 1 lemon, ¼ onion, olive oil
- Place fish in the air fryer and Cook at 400°F for 8 minutes on one side.
- Flip carefully with tongs, and cook for another 8 minutes.
- Flip again, and air fry for a final 3 minutes.
- Optional: Air fryer broil or max crisp mode for 1–2 minutes to get the skin extra golden.
- Remove and rest: Take the fish out, remove the lemon and onion, and place the fish on a platter.Drizzle lemon juice with olive oil mixture over the branzino and add any additional garnish or sauce of your choice. Serve and Enjoy!Juice of half a fresh lemon, Dash of rice vinegar, Drizzle of good olive oil, 1 Pinch of oregano or fresh chopped parsley, 1 Pinch Optional: thin-sliced scallions and a touch of red pepper flakes
