Branzino Mediterranean


  • 2 tablespoons olive oil, divided
  • 1red onion, chopped
  • salt and ground black pepper to taste
  • 2 whole Branzino (sea bass) fish, cleaned
  • 2 wedges fresh lemon
  • 2 sprigs fresh rosemary
  • ½ cup white wine
  • ¼ cup lemon juice
  • 1 tablespoon fresh oregano leaves
  • ¼ cup chopped Italian flat-leaf parsley
  • 2lemon wedges
  • Directions

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C).


  • Step 2

    Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.

  • Step 3

    Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.

  • Step 4

    Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.

  • Cook's Note:

    If desired, red pepper flakes sprinkled on top of fish impart a little zip to the flavor during the cooking process.

    Other vegetables such as celery, pepper, or tomatoes can also be added to the pan and/or to the fish cavity.

    You can also try grilling it and flipping it over once.

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