A Feast of the Sea: High-Heat Whole Branzino & Velvet Green Tahini
Growing up in Tel Aviv, Friday afternoons meant wandering the sun-drenched markets, mesmerized by glistening whole fish fresh from the Mediterranean. Years later, cooking in a gray London kitchen, I desperately craved that vibrant chaos. That longing birthed this High-Heat Whole Branzino with Blistered Artichoke Drip and Velvet Green Tahini. There is nothing more spectacular or generous for a feast than whole roasted fish. I lay the branzino over a bed of artichokes, olives, and tomatoes before blasting it in a scorching oven. Why this method? Because as the fish roasts, every drop of its rich, savory pan juices drips down to blister and flavor those vegetables perfectly. It is pure Mediterranean magic! To balance the deep savory notes, I finish the plate with a massive crunch of jeweled herbs—because more herbs is always the answer—and a generous swoosh of vibrant green tahini. This riot of textures and bold flavors makes the dish incredibly special to me. Do not be intimidated by whole fish! Have your fishmonger scale and clean it. If you cannot find branzino, sea bream works beautifully. Just promise me you will make extra tahini to pour over everything!
Featured Recipe
High-Heat Whole Branzino with Blistered Artichoke Drip & Velvet Green Tahini
There is nothing more spectacular for a Mediterranean feast than a whole roasted fish pulled straight from a blistering oven. I lay whole branzino over a bed of artichokes, olives, and tomatoes so they catch every drop of the rich, savory pan juices, then finish the plate with a massive crunch of jeweled herbs and a swoosh of vibrant green tahini.
Save a copy to your collection for editing
Timeline
Ingredients
- 2 cups Cherry tomatoes(On the vine if possible)
- 1 cup Artichoke hearts(Canned or jarred, thoroughly drained)
- 1/2 cup Kalamata olives(Pitted)
- 1 medium Red onion(Cut into 1-inch wedges)
- 5 tbsp Olive oil(Divided use for roasting and dressing)
- 1 3/4 tsp Kosher salt(Divided use)
- 1/4 tsp Black pepper(Freshly ground)
- 2 whole Whole branzinos(About 1.25 lbs each, cleaned and scaled)
- 1 tsp Aleppo pepper(Or substitute 1/2 tsp red pepper flakes)
- 2 whole Lemons(1 sliced for stuffing, 1 juiced for tahini and salad)
- 5 cloves Garlic(4 smashed, 1 minced)
- 4 sprigs Fresh oregano
- 1 cup Fresh cilantro leaves(Tender stems are fine)
- 1 small Jalapeño(Seeded)
- 1/2 cup Pure tahini paste(High quality, stirred well)
- 1/3 cup Ice water(Must be ice cold for fluffy tahini)
- 1 small Fennel bulb(Shaved paper-thin)
- 1 cup Fresh parsley leaves(Roughly torn)
- 1 cup Fresh mint leaves(Roughly torn)
- 1/2 cup Fresh dill(Roughly chopped)
- 1 tsp Sumac
- 1/4 cup Pine nuts(Toasted)
- 4 tbsp lemon juice(Used in Step 4 and Step 7)
Instructions
- 1
Preheat your oven to 450°F (230°C). We need roaring heat for blistered skin. On a large rimmed baking sheet, toss together 2 cups cherry tomatoes, 1 cup artichoke hearts, 1/2 cup pitted Kalamata olives, and 1 medium red onion, cut into 1-inch wedges with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
10 min
Tip: Spread the vegetables into a single layer so they can roast properly rather than steaming.
- 2
Take 2 whole branzinos (about 1.25 lbs each) and pat them completely dry inside and out. Moisture is the enemy of crispy skin! Score the skin diagonally three times on each side. Rub the outside and cavities with 2 tbsp olive oil and season generously with 1 tsp kosher salt and 1 tsp Aleppo pepper. Stuff the cavities evenly with 1 whole lemon, sliced, 4 cloves garlic, smashed, and 4 sprigs fresh oregano.
5 min
Tip: Scoring helps the heat penetrate evenly and prevents the skin from shrinking and tearing during the high-heat roast.
- 3
Nestle the stuffed branzinos directly on top of the vegetables on the baking sheet. Transfer to the oven and roast for 22-25 minutes. The goal is blistered skin and flesh that is opaque and flakes easily at the thickest part.
25 min
Tip: The fish juices will drip down and mingle with the bursting tomatoes and artichokes. It is absolute magic.
- 4
While the fish roasts, make the velvet green tahini. In a food processor, blend 1 cup fresh cilantro leaves, 1 small jalapeño, seeded, 1 clove garlic, minced, 3 tbsp fresh lemon juice, and 1/2 cup pure tahini paste. With the motor running, slowly stream in 1/3 cup ice water and a pinch of 1/4 tsp kosher salt until the tahini transforms into a fluffy, pale green cloud.
5 min
Tip: Ice water is the secret to perfectly emulsified, ultra-creamy tahini. Don't skip it!
- 5
For the jeweled salad topping, grab a large bowl. Add 1 small fennel bulb, shaved paper-thin, 1 cup fresh parsley leaves, 1 cup fresh mint leaves, and 1/2 cup fresh dill. Set aside—we won't dress this until the last second so it stays fiercely crunchy.
10 min
Tip: Use a mandoline for the fennel if you have one. You want it translucent and delicate.
- 6
Remove the roasting pan from the oven. Let the fish rest for 5 minutes. Take a moment to admire those jammy, juice-soaked vegetables underneath.
5 min
Tip: Resting helps the fish retain its moisture before we start digging in.
- 7
Right before serving, toss your waiting herb and fennel salad with 1 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp sumac, and 1/4 cup toasted pine nuts.
2 min
Tip: Toss gently using your hands to avoid bruising the delicate herbs.
- 8
To plate this feast, swoop a generous bed of the green tahini onto a massive platter. Carefully transfer the branzino and all the roasted vegetables directly over the tahini. Heap the bright, dressed herb salad aggressively over the top so the heat from the fish wilts the herbs just slightly at the bottom. Serve immediately.
5 min
Tip: This is a dish that demands to be placed in the center of the table and attacked communally.
Chef's Notes
Do not let the idea of whole fish intimidate you! In Tel Aviv, this is how we do Friday dinner. The bones actually protect the flesh from drying out in the oven, ensuring incredibly tender meat every single time. And the 'drip'—that gorgeous alchemy of fish juices, bursting tomatoes, and roasting olive oil—is exactly why you need a massive sweep of tahini on the plate to mop it all up. Serve with plenty of warm pita or crusty bread!
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.