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Mediterranean Branzino

A light, fresh baked fish dish using whole branzino with lemon, rosemary, and white wine, perfect for a healthy weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil, divided Use one tablespoon for the pan and one for drizzling.
  • 1 medium red onion, chopped For stuffing inside the fish.
  • to taste Salt
  • to taste Ground black pepper
  • 2 whole Branzino (sea bass) fish, cleaned Ensure fish are cleaned and scaled.
  • 4 wedge lemon, divided Used for stuffing and garnishing.
  • 2 sprigs fresh rosemary For stuffing.
  • 1/2 cup white wine
  • 1/4 cup lemon juice Freshly squeezed is preferred.
  • 1 tablespoon fresh oregano leaves
  • 1/4 cup chopped Italian flat-leaf parsley For garnishing.

Method
 

Preparation
  1. Bring the fish to room temperature for 10 minutes.
  2. Preheat the oven to 325 degrees F (165 degrees C).
  3. Drizzle 1 tablespoon olive oil into a large baking pan; add chopped red onion and season with salt and pepper.
  4. Place the whole branzino fish into the baking pan.
  5. Stuff each cavity of the fish with 1 lemon wedge, 1 rosemary sprig, and some of the chopped red onion.
  6. Pour white wine and lemon juice over the fish and sprinkle with oregano.
  7. Drizzle the remaining 1 tablespoon of olive oil over the fish.
Cooking
  1. Bake in the preheated oven until the fish is opaque and flakes easily with a fork, about 25 minutes.
  2. Gently slide a spatula between the bones to separate the fish and remove all the bones.
  3. Serve the fish on a platter; garnish with parsley and remaining lemon wedges.

Notes

For the best taste, use fresh lemon and herbs. Cooked branzino can be stored in the fridge for up to 3 days or frozen for 2 months.