Branzino, also known as European bass, Mediterranean bass, and loup de mer, is a type of mild, white fish. Native to the western and southern coasts of Europe as well as the northern coasts of Africa, it is lean, delicate in texture, and has a slightly sweet taste. Often served whole, it lends itself well to a wide variety of flavors and can be found as a common ingredient in Mediterranean, Italian, and Spanish cuisines.
Onions, garlic, parsley, and plenty of fresh lemons go into the sauce. (Courtesy of Amy Dong)For this branzino recipe, we season the fish with just a couple of ingredients. Then, it is combined with a rich lemon butter sauce for a flavor that is out of this world delicious. Here’s what you’ll need:
For the Branzino
For the Lemon Butter Sauce
Due to its fancy appearance, you might assume that this branzino recipe is difficult to make. However, simply follow the directions for an extremely easy yet impressive whole fish dish.
- Prepare the Sauce. Melt the butter in a saucepan. Next, add the onions, and sauté until they’re soft and translucent. Then, add the garlic, and continue to cook until the mixture is golden brown. Remove the pan from the heat, and add your herbs and spices. Cover the pan, and keep the sauce warm.
- Prepare the Fish. Use paper towels to remove any excess moisture from the branzino. Then, with a sharp knife, slice deep slits down both sides of the fish, and place it on a large lined baking sheet.
- Season. Add salt and pepper to each cavity in the fish, and stuff them with lemon slices. Then, brush both sides of the branzino generously with olive oil, and top it off with a sprinkle of salt and pepper.
- Roast. Place the fish in the oven for 10 minutes. Then, move the rack to the upper position, and broil the branzino on high for 5 minutes, rotating the pan as needed.
- Serve. Plate your branzino recipe right away, pairing it with the warm lemon butter sauce, and enjoy!
Make 2-inch slits down both sides of your branzino; make sure the cuts are deep. (Courtesy of Amy Dong)If you’re still a little nervous about making this branzino recipe on your own, we’ve got you covered with a few extra tricks below.
This branzino recipe is best enjoyed right away while it’s still warm. However, if you do happen to have leftovers, they can easily be stored for later.
Perfectly cooked branzino will have a flakey, delicate texture and mild flavor. (Courtesy of Amy Dong)Are you supposed to eat this skin of branzino fish?
It’s completely up to you. Similar to other fish like salmon, the skin of branzino is extremely nutrient-rich and can be eaten to get the most out of your fish. If you prefer, you can easily peel back the skin after cooking.
Can you serve just the fillet of branzino?
You can opt to fillet the fish after roasting and broiling; it’s super easy to remove the flaky fish meat from its skeleton once it’s cooked through.
What does this branzino recipe taste like?
On its own, branzino can be compared to other mild white fish like grouper or trout. However, it easily takes on the flavor of whatever it is paired with, meaning this branzino recipe has a rich, lemony flavor we adore.
Can I use a different fish?
Yes, if you don’t like branzino or can’t find it in your grocery store, feel free to swap it out with sea bass, trout, or snapper filets instead.
What should I serve with this branzino fish recipe?
This branzino recipe can be paired with all your favorite sides! For example, we love to serve it with a starch such as smashed potatoes, brown rice, or rosemary garlic bread. Then, add roasted brussels sprouts, air fryer broccoli, or a caprese salad, and you’ve got yourself a filling, nutritious meal!
Also try Easy Lemon Butter Fish in 20 Minutes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 9 servings
Ingredients
For Lemon Butter Sauce
For Branzino
Instructions
Preheat oven to 425F with rack on lower middle position.
Prepare the Sauce
In a saucepan, melt butter over medium-high heat until it’s liquid and hot. Add onions and sauté until soft and translucent, 3-4 minutes. Add garlic and stir 1 minute, or until onion/garlic mixture is golden brown.
Turn off heat. Add ¼ tsp salt, ¼ pepper, and parsley. Cover and keep sauce at room temp or slightly warmer.
Prepare the Branzino
Use paper towels to dry any excess moisture from branzino. Use a sharp knife to cut deep, 2-inch slits, about 1-inch apart along both sides of fish. Place fish on a large foil or parchment-lined baking sheet.
Season each branzino cavity with ¼ tsp salt and ¼ pepper. Stuff each cavity with 2 or 3 lemon slices. Brush both sides of each fish generously with olive oil. Sprinkle both sides of each fish with a light layer of salt and pepper.
Roast in oven for 10 minutes. Quickly remove fish from oven, move oven rack to upper position, and place fish under the broiler. Broil on high for 5 minutes, watching closely and rotating the pan as needed.
Serve immediately, with lemon butter sauce.
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 2g | Protein: 22.5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 82mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 0.2mg
This article was originally published on chewoutloud.com. Follow on Instagram