Broiled Branzino

Treat your family to this healthy white fish recipe. No grill needed and cleanup is easy!

Trey Ang – Slowly broiled branzino to firm texture and delicious flavor
Prep Time: 10 minutes
Cook Time: 1 hour
Course: Main Course
Cuisine: Cambodian
Keyword: Branzino, Broiled Fish, fish, Grilled Fish
Author: Channy Laux


  • 1 tbsp olive oil
  • 1 tbsp fish sauce
  • 3 branzino scaled, gutted but leave fins and tail on
  • Handful fresh thyme


  • Preheat the oven – Use convection broil at 300ºF.
  • Prepare the branzino – Gently score the fish, taking care to not cut through bones. Dry fish with paper towel. Coat each branzino with fish sauce, then seal with a coat of oil. Stuff the fish cavities with fresh thyme. Place fish on a rack over a baking tray.
  • Broil the branzino – Broil using the middle rack for 1 hour. Half way through you may need to rotate the baking dish to ensure even browning.


Keeping fins and tail on the fish makes it easy to remove bones when the fish is done cooking.  
This same recipe can be used for broiling trout and other white fish, however you may have to adjust the timing.  
Thyme adds a very nice aroma and flavor to the fish, it also takes away the strong fishy smell.  Other herbs that are good for filling the fish cavity include lemongrass, Makrut lime leaves, or lemon rind.
If a convection oven setting is not available, place aluminum foil loosely over the fish.
Serve broiled branzino with Spicy Jicama Slaw (Chrouk Metae Paikouk) and steamed rice
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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