Mustard-Crusted Branzino

Ingredients for Mustard-Crusted Branzino

• 60ml olive oil

• 2 tablespoons whole grain mustard

• 1 garlic clove, finely grated

• 1 tablespoon chopped fresh thyme

• 110g coarse fresh breadcrumbs, preferably sourdough

• Kosher salt, freshly ground pepper

• freshly ground pepper

• 2 1 1/2–900g whole branzino or trout, butterflied

• Lemon wedges (for serving)

Preheat oven to 232°C. 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.

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.

Serve fish with lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.