Roasted Branzino

A few weeks ago, OK, maybe 6 weeks ago, I was lazily watching cooking shows on PBS, and a French chef who has restaurants in Las Vegas, Hubert Keller, was making a poached Branzino. It looked really good, though to be honest, I didn’t have the equipment to poach it, and thought I might prefer to roast it instead. So I poked around the Internet, and found a recipe that looked good on a blog, Girl and the Kitchen, here.

It looked delicious, and I decided to give it a try the next time Maya would not be home for dinner (she’s not a big fan of fish). I followed the recipe, and the only complaint that I have is that the skin did not crisp up as nicely as hers. Perhaps I did not dry the fish enough, or I did not cut enough slits in the skin, I’m not sure. That’s purely aesthetics, though, because I didn’t really intend to EAT the skin, so who cares.

I found Branzino at my local Whole Foods, and they cut off the head and tails for me. Girl and the Kitchen said to leave them on, but I don’t like looking at the face of my food, so no. The fish was delicious, and I think we will have this again, another time when Maya is not home. Or perhaps even when she is home. She may like it, it’s delicate and not a strong fish flavor.

NOTE #1: Here’s where this post gets a little weird. Looking at my picture, above, assuming you click over to Girl and the Kitchen’s blog, you can CLEARLY see that it is not the same as the Branzino on her post. For one thing, NO ONIONS OR SHALLOTS on hers. That’s the big giveaway. Also, it kinda looks like I didn’t cut ANY slits in my fish. That means that this is NOT the recipe that I used, though it did pop up in my history when I was searching for Branzino. And a recipe including shallots does NOT pop up, nor can I find it. What to do? I have decided to give full disclosure that I did NOT make this recipe, that I have NO idea what recipe I did make, and keep the recipe here anyway, because I would like to try it someday soon. I know, I’m weird.

NOTE #2:  After posting this, I did another, slightly different, search, and I found the recipe that I made.  If you’re so inclined, you can find it at All Recipes, here.

Anyway, here’s the recipe that I INTEND to try, because the one I did try was tasty, and this one looks like it might be even better.

Greek Whole Roasted Branzino
Author Mila Furman

2 branzino about 3 pounds total, lavraki or sea bass
3 tablespoons extra virgin olive oil * fruity kind
4 garlic cloves minced finely on a microplane
4 sprigs of fresh oregano
1 lemon cut in half and sliced thinly
salt and pepper to taste

Place the oven on highest broil setting.
Place parchment paper onto a sheet pan large enough to fit the two fish.
Slice 3-4 slits into the fish, parallel to the fish’s head, going with the direction of the scales.
Pour the olive oil all over the fish, ensuring both sides and the insides are covered.
Slather the garlic mixture into the cavity of the fish evenly.
Place the oregano stems into the cavities of the fish.
Place the lemon wedges into the cavity of the fish.*
Place the sheet pan into the preheated oven for 18-20 minutes or until the fish flesh is flaky and white. Serve with extra lemons.

6 thoughts on “Roasted Branzino

  1. I’ve never heard of branzino. I like the flavor combo that you put on it. I doubt that I’ll be finding it at Kroger, but should I see it on a menu in a restaurant I’d try it. Unlike your daughter, I like fish.

    • I had never heard of it either, and a couple of stores didn’t have it, but Whole Foods did. It’s delicate, but does have some flavor.

  2. We don’t see branzino around here (NEO) much. More often, we get Chilean sea bass, which would probably work just as well. I am not fond of fish either, like Maya, and I have a deep distaste for salmon in any form.

    Lots of people try to sell me on fish by telling me “Oh, this has a very mild flavour” but that really isn’t helpful. Fish is fish, and I just don’t care for it; it always tastes fishy to me. Which it should, being as it IS fish.

    I wish I did like fish since it is light and some can be quite healthful.

    • I think Branzino is a type of sea bass, so you’re right there. But if you don’t like it, it doesn’t matter much. I am hit or miss on salmon. Sometimes I really like it, sometimes it is gross and just TOO strong. I like smoked salmon with cream cheese, red onions, and capers. Yum. The best salmon I ever had, I caught in Alaska, fishing with Richard’s wife, Kathy. We caught it that morning, and ate it that evening. SO good.

  3. I did enjoy this recipe — even though I have never heard of Branzino. The only time I had bad luck with a fish I never heard of was when we went to that Brazilian restaurant with Troy back in the day, and I tried the “adventurous” fish that was so salty I couldn’t eat much of it.

    • LOL, I don’t remember that at all. Was that the place in Tiburon? I liked the Branzino, too, and I think at some point I will make the recipe I posted.

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