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Whole Roasted Branzino

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Branzino, also known as Mediterranean Sea Bass, is celebrated for its mild and tender flesh. Roasting the fish whole ensures that its flavors remain intact, while its crispy skin adds a delightful texture to every bite. With the right blend of herbs and a simple seasoning of salt and pepper, you can transform this humble fish into a centerpiece that commands attention on any dining table.

With its flaky texture, aromatic herbs, and a touch of zest, this roasted fish dish embodies the essence of Mediterranean cuisine. So, if you ever wanted to know everything you need to about whole fish preparation, I got you!

Three Whole Roasted Branzino laying on a parchment lined baking sheet

THE ALLURE OF WHOLE BRANZINO

Branzino has earned its reputation as a prized catch, often celebrated in dishes that highlight the beauty of simplicity and freshness. This versatile fish thrives in the clear waters of the Mediterranean, where it feeds on a diet of smaller fish and crustaceans, contributing to its distinctive taste.

One of the hallmarks of Branzino is its culinary adaptability. Its tender and flaky texture lends itself well to a variety of cooking methods, including grilling, pan-searing, and, as in this recipe, roasting. Whether cooked whole or filleted, Branzino’s mild flavor allows it to pair well with a range of seasonings, herbs and other accompaniments. In addition, it’s one healthy fish that contains very little fat, and is full of protein!

Substitutes for Branzino

While Branzino offers a unique taste and texture, there are several fish varieties that you can consider as substitutes in the Roasted Whole Branzino recipe. Here are a few alternatives that share similar attributes and can be roasted whole for a similar experience:

  1. European Sea Bass (Loup de Mer): This fish closely resembles Branzino in both flavor and appearance. It’s a popular choice in Mediterranean cuisine and can be prepared using the same roasting techniques.
  2. Porgy (Daurade): Porgy, often referred to as Daurade in Mediterranean cuisine, shares the same family as Branzino. It has a slightly richer flavor and can be roasted whole to achieve a crispy skin and tender flesh.
  3. Striped Bass: While not native to the Mediterranean, Striped Bass offers a similarly mild and flaky flesh that can work well when roasted whole. Its larger size makes it suitable for serving multiple guests.
  4. Red Snapper: Red Snapper’s sweet and nutty flavor makes it a versatile substitute. It’s widely available and can be roasted whole to achieve a delectable dish.
  5. Trout: Although smaller in size, trout can be an excellent substitute if you’re seeking a delicate fish with a mild flavor. Roasting it whole can yield a delightful outcome.
  6. Arctic Char: With a flavor profile reminiscent of a blend between salmon and trout, Arctic Char is another option that can be roasted whole to perfection.

Remember that cooking times and flavors may vary slightly with each substitute, so it’s a good idea to consider the unique characteristics of the fish you choose and adjust your roasting technique accordingly.

INGREDIENTS TO MAKE ROASTED BRANZINO

The beauty of this Roasted Whole Fish recipe lies not only in its flavorful outcome, but also in the simplicity of its ingredients. In terms of yield, a one-pound whole Branzino, will yield approximately 45-50% of usable meat. So, I would suggest one Branzino per adult.

  • Whole Branzino (cleaned and scaled)
  • Fresh lemon slices
  • Fresh thyme sprigs
  • Fresh rosemary sprigs
  • Thinly sliced onion
  • Fresh Parsley
  • Olive oil
  • Salt and black pepper

For grilling instructions, check out my recipe for Grilled Whole Fish.

Instructions

One of the most appealing aspects of this protein-packed fish dinner is its ease of preparation, making it accessible to both seasoned cooks and those new to the kitchen. The minimal prep work ensures that you spend more time enjoying the cooking process and the resulting flavors. In fact, this delicious fish dinner can be on your table in less than 30 minutes.

Most Branzino will come with the head attached. Ask your fishmonger to remove if you desire.

  1. Preparation: Preheat your oven to 425°. Line a baking sheet with parchment paper for easy cleanup.
  2. Season the Inside: Season the inside of the Branzino with salt and black pepper. Place a few sprigs of thyme, rosemary and thinly sliced onion inside the cavity, along with lemon slices.
  3. Secure: Use kitchen twine to secure the herbs and lemon inside the fish.
  4. Season the Outside: Score the skin of the fish with diagonal cuts on both sides. Rub the skin with olive oil, ensuring it’s evenly coated. Sprinkle with salt.
  5. Roasting: Roast the Branzino in the preheated oven for about 10 to 15 minutes, or until the skin is crispy and the flesh flakes easily. The cooking time may vary based on the size of the fish.
  6. Broil: Broil for just a few minutes for a crispy fish skin.
  7. Debone: Use two spoons or two forks to remove the backbone (watch out for pin bones when enjoying).
  8. Zesty Finish: Just before serving, pour on the lemon and garlic infused olive oil over the Roasted Branzino to add a burst of citrusy aroma and flavor. (Thanks The Mediterranean Dish for the Ladolemono Sauce!

SERVING SUGGESTIONS

When it comes to serving your Roasted Whole Branzino, the possibilities are as vast as the Mediterranean Sea itself. Here are a few ideas:

  1. Lemon-Herb Quinoa: Serve the Branzino atop a bed of lemon-herb quinoa for a wholesome and flavorful accompaniment.
  2. Greek Potatoes: Oregano and lemon-infused potatoes make for a great side dish for this roasted fish recipe.
  3. Roasted Vegetables: Pair the fish with a colorful assortment of roasted vegetables, such as bell peppers, zucchini, and cherry tomatoes.
  4. Greek Salad: Embrace the Mediterranean theme by serving the Branzino alongside a vibrant Greek salad adorned with feta cheese, Kalamata olives, and a tangy vinaigrette.
  5. Orzo Pasta: Delight in the union of flavors by serving the Branzino with lemon-infused orzo pasta, tossed with fresh herbs and a drizzle of olive oil.
  6. Lentil Salad: The brightness and freshness of a lentil salad is a great choice to serve with this Roasted Branzino.
  7. Rustic Bread: Accompany the fish with rustic artisanal bread, perfect for sopping up the flavorful juices and enjoying every last bit.

How to Store Leftover Whole Roasted Branzino

Allow the Roasted Branzino to cool down at room temperature. This helps prevent condensation and excess moisture from forming inside the storage container.

Place the leftover fish in an airtight container. You can choose to keep the fish whole (remove any herbs used to roast the fish), or if you prefer, gently remove the meat from the bones. The fish will last 2 to 3 days in the fridge.

To reheat the fish, it’s best to use gentle methods to prevent overcooking. You can gently warm it in the oven at a low temperature, or briefly reheat in a skillet with a touch of olive oil.

Print
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Three Whole Roasted Branzino laying on a parchment lined baking sheet

Whole Roasted Branzino


Description

Branzino, also known as Mediterranean Sea Bass, is celebrated for its mild and tender flesh. Roasting the fish whole ensures that its flavors remain intact, while its crispy skin adds a delightful texture to every bite. With the right blend of herbs and a simple seasoning of salt and pepper, you can transform this humble fish into a centerpiece that commands attention on any dining table.


Ingredients

Scale
  • 2 to 3 whole Branzino , cleaned and scaled (approximately 1 pound each) 
  • 1 teaspoon salt, plus
  • 1 teaspoon black pepper
  • 4 to 6 sprigs thyme
  • 3 springs rosemary
  • 1/4 onion, thinly sliced into half moons
  • 6 lemon slices
  • 1 to 2 tablespoons olive oil
  • kitchen twine
  • fresh chopped parsley for garnish

Lemon-Infused Olive Oil:

  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano

Instructions

  1. Preheat oven to 425°.
  2. Gently rinse the fish with cold water. Pat dry the inside and outside.
  3. Season the inside of the fish with salt and pepper.
  4. Stuff the fish with the fresh herbs, sliced onion and lemon slices.
  5. Use kitchen twine to close the fish and secure the stuffing.
  6. With a sharp knife, score the skin of the fish (2 to 3 slices each).
  7. Drizzle the skin of the fish with olive oil.
  8. Sprinkle on a touch more salt. 
  9. Roast for 10 to 15 minutes, or until the skin is crispy and the flesh is no longer translucent. 
  10. As the fish is roasting, combine all of the ingredients for the lemon-infused olive oil in a bowl. 
  11. Finish under the broiler for 2 to 3 minutes to crisp and brown up the skin. 
  12. Cut away the twine and remove and discard the herbs. 
  13. Place the fish onto a platter. 
  14. Pull the fish apart with two spoons or two forks. Slide the utensils along the backbone to remove.
  15. Drizzle on the lemon-infused olive oil.
  16. Serve immediately.
  17. ENJOY!
@charlottefashionplate

Learn how to Roast Whole Fish! It’s easier than you think! These whole Branzino took very little time to prep and roast in the oven. Dinner done in well under 30 minutes! #wholefish #branzino #roastedfish #grilledfish #dinnerideas #easydinner #learntocook #fishrecipe #30minutemeals #mediterraneanfood #healthyrecipes

♬ Pieces (Solo Piano Version) – Danilo Stankovic

Notes

  • pat the fish dry (on the inside and on the outside) prior to seasoning and stuffing
  • kitchen twine will help secure the herbs and lemons inside the fish
  • roast just until the skin is crisp and the flesh is opaque 
  • roasting time will depend upon the weight of the fish
  • remove and discard the herbs after roasting
  • the backbone will easily pull away from the flesh after roasting
  • watch for pin bones
  • drizzle on the lemon-infused olive oil after removing the backbone and plating the fish
  • see post for additional notes and tips
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: Seafood

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