"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Roasted Branzino Recipe

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This recipe for Roasted Branzino, by , is from Roberts's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
THOMAS ROBERTS

Category:
Category:

Ingredients:  
Ingredients:  
Four 1- to 1 1/4-pound whole branzino or striped bass, scaled and gutted
1 lemon, sliced into 8 rounds
4 large rosemary sprigs
3 tablespoons extra-virgin olive oil

Directions:
Directions:
1. Preheat the oven to 425.
2. Rinse fish, pat dry, and place on a lightly oiled baking pan or wood plank.
3. Brush fish inside and out with olive oil. Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.
4. Bake, uncovered for 5 minutes. Turn fish over; cook 5 more minutes.
5. Turn oven to broil, and cook fish 3 to 5 minutes or until skin blisters and fish flakes easily with a fork.
6. Remove fish from oven, and transfer to serving plates. Drizzle with olive oil, and serve with Salsa Verde or Caper Butter Compote.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40
Personal Notes:
Personal Notes:
Branzino is known as Mediterranean Sea Bass.

 

 

 

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