Whole Roasted Branzino is one of my favorite dishes. Branzino, also known as Mediterranean sea bass, is a mild white fish with a slightly sweet taste. It is a great blank canvas for all kinds of flavors. I like to top my branzino with a light tomato and olive relish.
Roasting the brazino whole imparts great flavor while keeping the fish moist. I stuff it with lemon slices and fresh thyme. Then give the branzino a good sear in a fry pan on the stove and finish it in the oven. Not only is the dish easy to make, but it is also elegant enough for a candlelit date night in the comfort of your own home.
Get the recipe for Whole Roasted Branzino with Tomato and Olive Relish
This recipe is part of my new Healthy Mediterranean E-book. Sign up for the Bonkerz for Food newsletter and you’ll receive the E-book as a thank you. I know you’ll enjoy this dish as much as I do!
Be sure to buy the freshest fish possible
Serving fish whole is quite common around the world. I find that it is easier to tell if the fish is fresh when it is whole. A good way to know if the fish has been recently caught is to look at the eyes. They should be clear, bulging and shiny (not cloudy and sunken into the head). Also the skin and flesh should look moist. The fish shouldn’t have a unpleasant or sharp odor.
For the most part, branzino is easy to find in the stores and fairly affordable. When we go to the store, we check to see how fresh the different types of fish look. If they don’t look up to our standards, we change courses and buy something else. Its always best to remember that your dish will only be as good as the ingredients that you use to make it.
