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Roasted Branzino Fish Recipe

Roasted Branzino Fish Recipe

Misato Alexandre
Branzino Mediterranean style recipe roasted with lemon herbs seasoning. This 3-ingredient branzino fish recipe show how simple and easy it is to make a delicious meal with mininal ingredients.
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Prep Time 10 mins
Cook Time 25 mins
0 mins
Total Time 35 mins
Course Main
Cuisine Mediterranean
Servings 2 People
Calories 372 kcal

Ingredients
  

  • 1 whole branzino fish scaled and cleaned
  • 1/4 cup of olive oil
  • 1 tbsp Lemon pepper spice blend* The Gourmet Collection, Spice blends

Instructions
 

  • Preheat the oven to 400 F degrees. Prepare a fresh wild Branzino by rinsing the fish with clean water and de-scale. Pat the fish dry with a paper towel and place it on a cutting board. Using a sharp knife, cut a few slits on the bronzini skin on both sides and set aside.
  • In a small bowl, whisk together the olive oil or avocado oil and the salted lemon spice blend until combined well.
  • Prepare a 13-inch or longer roasting pan or iron large skillet and line with 2 layers of aluminum foil. Pour half of the oil and spice marinade onto the aluminum foil. Use a spoon or spatula to spread if needed. While this recipe calls for lemon seasoning which also has lemon zest and black pepper with some dried herbs, can replace it with fresh lemon slices and herbs.
  • Place fish on top of the oil marinade and rub the cavity and skin with the oil marinade.
  • Drizzle the rest of the oil mixture onto the fish and bring the ends of the foil and close them completely so the moisture wouldn't escape.
  • Place it in the middle rack of the oven and bake for 20-30 minutes* until fully cooked. If you prefer crispy skin on top, open the foil wrap and place it in the broiler for a few minutes.
  • Remove from the oven and fillet bronzini. Serve the skin side up with a side of roasted cherry tomatoes, onions, fingerling potatoes, crusty bread, and salad. Garnish with fresh herbs.

Notes

 

Optional ingredients

 
  • Lemon slices
  • Kosher salt
  • Onion powder
  • Fresh crushed garlic
  • Unsalted butter
  • Fresh herbs (thyme, rosemary, parsley, and etc)

 

Cooking Tips

 
  • Typically, the fishmonger cleans, guts the whole fish, and de-scales.
  • Be sure to use fresh fish as opposed to frozen ones.
  • Cooking time may depend on the size of the fish and its thickness.
  • If you don't have fresh lavraki or European bass, you can use snapper, which is more accessible and easier to find in North America.
  • While this recipe is designed to roast the fish, you may also place the bass wrapped in foil on a grill.
Keyword Fish