Whole Roasted Branzino

recipe
Enjoy the delightful blend of flavors from the salsa verde, lemon aïoli, and romesco on top of this Whole Roasted Branzino. You'll get a pretty presentation that's packed with nutrients.

Yield:

Makes 4 servings

Recipe from

Coastal Living

Ingredients

4 (1- to 112-pound) whole branzino or striped sea bass, cleaned, with head and tail intact
Extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lemon, sliced
4 sprigs fresh parsley

Preparation

Rinse fish, pat dry, and place on a lightly oiled baking pan. (You may need to use two pans to accommodate all 4 fish.)

Brush fish inside and out with olive oil, and sprinkle with salt and pepper. Stuff cavity of each fish with 2 or 3 lemon slices and 1 parsley sprig.

Bake, uncovered, at 400° for 4 minutes. Turn fish over; cook 4 more minutes.

Turn oven to broil, and cook fish 3 to 5 minutes or until skin blisters and fish flakes easily with a fork. Remove fish from oven, and transfer to serving plates. Drizzle with olive oil, and serve with Salsa Verde, Lemon Aïoli, and Romesco.

Note:

Melissa Kelly and Price Kushner,

Primo, Rockland, Maine,

June 2008
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