Whole Roasted Branzino
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
- 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
- Salsa Verde
- Lemon Aïoli
- 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.
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