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Mustard Crusted Branzino

By: Alison Roman - Epicurious

Makes: 4

Time Required: 25 mins


  1. 2 1 1/2 – 2 lb whole Branzino butterflied

  2. 1/4 cup olive oil

  3. 2 tablespoons whole grain mustard

  4. 1 garlic clove, finely grated

  5. 1 tablespoon fresh thyme, chopped

  6. 1 cup coarse fresh breadcrumbs, preferably sourdough

  7. Kosher salt, to taste

  8. Freshly ground pepper, to taste

  9. Lemon wedges (for serving)


  1. Preheat oven to 450 F. Whisk olive 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.
  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.
  3. Serve fish with lemon wedges.

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