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