BRANZINO MEDITERRANEAN Recipe
4.5 stars -
based on 1 vote
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 TBS EVOO, divided
1 Red Onion, chopped - small or half large
Salt and Pepper
2 Whole Branzino, cleaned
2 Wedges Fresh Lemon
2 Sprigs fresh Rosemary
1/2 C White Wine
1/4 C Lemon Juice
1 TBS Fresh Oregano leaves
1/4 C chopped Italian Flat-leaf Parsley
2 Lemon Wedges
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Directions: |
Directions:1. Preheat oven to 325F
2. Drizzle 1 TBS EVOO into large baking pan or, sheet pan with rim; add onion; season with salt and pepper.
3. Place the fish onto baking pan and stuff each cavity with 1 lemon (sliced--about 3 per fish), rosemary sprig, and some of the red onion.
4. Generously salt and pepper outside of fish.
5. Pour white wine and lemon juice over each fish and sprinkle with oregano leaves or stems.
6. Bake in oven until fish is opaque and flakes easily with a fork, about 20-25mins.
7. Gently slide spatula between the bones to separate fish; remove all bones.
8. Serve fish on a platter and garnish with parsley and lemon wedges. |
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Number Of
Servings: |
Number Of
Servings:2 - 3 |
Preparation
Time: |
Preparation
Time:Prep: 15min / Cook: 20-25min |
Personal
Notes: |
Personal
Notes: This is a very simple, healthy and delicious Mediterranean fish also known as "Greek Sea Bass" and should be cooked WHOLE.
Because it is a very mild-tasting fish, the cavity should be stuffed with lemon and other ingredients for added flavor. With lemon and oregano it is truly Greek cuisine.
NOTE: I prepared 1-half pound fish for 2 and added jumbo prawns (4-ea) to the pan last 6-8mins before serving.
Enjoy! This is one of my favorite fish.
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