Discover Branzino: The Mediterranean Delight
Branzino is a white ocean fish that thrives in the Mediterranean Sea and parts of the Atlantic. Overfishing has led to a decline in wild populations, prompting fisheries to adopt farm-raising practices. These efforts not only help sustain branzino populations but also ensure a steady supply of this beloved fish to culinary enthusiasts around the globe.
Ingredients
- 2 whole branzino fish about 1-1.5 pounds each, gutted and scaled
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 lemons one sliced and one juiced
- A handful of fresh herbs such as parsley, dill, and thyme
- 2 cloves garlic minced
- Additional lemon wedges and herbs for serving
Instructions
Preheat the Oven:
- Start by preheating your oven to 400°F (200°C), allowing it to come to temperature while you prepare the fish.
Prepare the Branzino:
- Rinse the branzino under cold water, inside and out. Pat them dry with paper towels to ensure the skin crisps up in the oven.
Season the Fish:
- Lightly brush each fish, inside and out, with olive oil. Season the cavities and the exterior of the fish generously with salt and pepper.
Stuff the Fish:
- Place lemon slices and a mix of fresh herbs inside the cavity of each fish. This will infuse the branzino with aromatic flavors as it bakes.
Add Garlic and Lemon Juice:
- Sprinkle minced garlic over the fish and inside the cavity for added flavor. Drizzle the outside of the fish with fresh lemon juice to enhance its natural sweetness.
Bake the Branzino:
- Place the branzino on a lightly oiled baking sheet or in a baking dish. Bake in the preheated oven for about 20-25 minutes, or until the fish is opaque and flakes easily with a fork.
Check for Doneness:
- The exact cooking time may vary depending on the size of the fish. To check if the branzino is done, insert a fork into the thickest part of the fish and twist gently. The flesh should flake easily and appear opaque throughout.
Serve:
- Carefully transfer the baked branzino to a serving platter. Garnish with additional lemon wedges and a sprinkle of fresh herbs. Serve immediately, encouraging guests to remove the skin and enjoy the tender, flavorful meat.
