Branzino is a European Sea Bass fish. It is a very flavorful, soft, and delicate fish to eat, especially when branzino is baked with some lemon slices, whole garlic cloves, white wine and fresh parsley. So amazing and delicious! It’s usually found in most Italian restaurants as one of their special entrees.
I like to buy Branzino when its on sale at the Fish Market. Just ask the guy behind the counter to remove the head, tail and guts. Then follow our easy recipe! It only take a few minutes to prep, and into the oven it goes ….leaving you time to do something else. You can easily grill the fish outdoors as well by following the same instructions.
If you make Branzino at home, instead of ordering in a restaurant, it will only cost you about one third of the price. It is a great savings!
Our family loves when I make their favorite seafood dinners, except for my 16 year old who hates all seafood. I usually make her something else. In our home, it’s either fish, pasta, or pizza on Fridays. Try this recipe, I think you ‘ll like it!
Bake or Roast Branzino with Lemon Garlic and Wine
2 small Branzino’s ( about 1 pound each)
extra virgin olive oil
4 garlic cloves- sliced
1 lemon – sliced
1 cup fresh parsley
1 Tbsp. dried rosemary
3/4 cup white wine
1/2 Tbsp. sea salt
1/2 tsp. freshly ground black pepper
1/4 cup lemon juice
Preheat oven 400 degrees.
Rinse fish, pat dry. Line a baking pan with foil wrap and spray with cooking oil.
Place fish onto pan.
Stuff the cavity of each fish with some garlic slices, 2 to 3 lemon slices and some fresh parsley.
Sprinkle the fish with salt, pepper and rosemary.
Drizzle extra virgin olive oil inside the cavity and over the fish as well.
Bake uncovered at 400 degrees for 10 to15 minutes.
Turn the fish over, add wine, lemon juice and bake for another 10 to 15 minutes.
Turn the oven to Broil or Roast, broil fish for about 3 minutes, until skins blister.
Remove from oven.
To serve the fish, place the fork inside the center of the cavity and gently flip the fish open. Lift, remove and discard the spine and any large bones. Transfer fish onto a serving dish.
Drizzle some olive oil and lemon juice onto the fish. Garnish with lemon slices and fresh parsley. Serve immediately.
Serves 2 to 4