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Branzino with Grapefruit & Rustic Olive-Caper Tapenade Dinner Recipe

This roasted whole branzino recipe brings vibrant flavors to your dinner table with grapefruit, rosemary, and a rustic olive-caper tapenade.
The combination of tender fish, citrusy grapefruit, and savory tapenade makes for a quick yet elegant 30-minute meal.
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Cook Time 30 minutes
Course Dinner
Cuisine Mediterranean
Servings 4

Ingredients
  

For the Fish

  • 2 whole branzino about 1¼ pounds each, patted dry
  • 2 tablespoons extra-virgin olive oil plus more for serving
  • Fine sea salt and freshly ground black pepper to taste
  • ½ grapefruit
  • 4 sprigs fresh rosemary

For the Tapenade

  • ¼ cup pitted and coarsely chopped Kalamata olives
  • 2 tablespoons drained and coarsely chopped capers
  • 2 teaspoons minced fresh parsley leaves
  • 2 tablespoons minced scallions white and green parts
  • 2 teaspoons extra-virgin olive oil

Instructions
 

  • Preheat the Oven: Begin by setting your oven to 400°F and prepare a rimmed baking sheet by lining it with aluminum foil to make cleanup effortless.
  • Prepare the Fish: Place the branzino on the baking sheet. Drizzle 1 tablespoon of olive oil over each fish, coating both the skin and the cavity. Season the fish generously with salt and pepper, making sure to season both inside and out.
  • Add Filling: Cut the grapefruit into ¼-inch-thick slices, then divide each slice into four quarters (you’ll end up with 8 small pieces). Save any remaining grapefruit for later use. Stuff the fish cavities with the grapefruit pieces and fresh rosemary sprigs.
  • Roast the Fish: Place the baking sheet in the oven and roast the fish for about 20 minutes, or until the flesh becomes fully opaque and easily flakes when you gently press near the backbone.
  • Make the Tapenade: While the fish is roasting, prepare the tapenade by combining the chopped Kalamata olives, capers, parsley, scallions, and 2 teaspoons of olive oil in a small bowl. Mix well to blend all the flavors together.
  • Serve: Once the fish is cooked, carefully remove the meat from the backbone and divide it into four servings. Spoon the prepared tapenade over each portion. Squeeze the reserved grapefruit juice over the top for a fresh burst of flavor, then finish with an extra drizzle of olive oil before serving.

Notes

Make it a Meal: Pair this dish with roasted vegetables or a light citrus salad for a complete Mediterranean dinner.
Double It: Feel free to double the recipe if you're serving a crowd.
Storage Tip: Leftover fish can be refrigerated for up to two days and is excellent cold over a salad.
Keyword dinner recipe, Easy Mediterranean branzino recipe, Healthy dinner with branzino, Quick citrus fish recipe, Rustic olive tapenade ideas, Whole roasted fish dinner
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