top of page

Mediterranean Branzino


Prep time:                        10 minutes

Cooking time:               25 minutes

Yields:                                   3 people



1 branzino or sea bass
3 slices of lemon
1 sprig of parsley
1 sprig of rosemary (or 1/4 tsp rosemary salt)
3 slices of onion
1 tbsp of white wine
fresh ground pepper
sprinkle of flour (potato or tapioca)



Pre heat oven to 325 degrees. In a shallow baking pan place a piece of parchment paper. Sprinkle with a little flour, a few grinds of pepper, and 1 slice of onion separated to prevent the fish from sticking and to crisp the skin. Stuff the fish with the lemon, parsley, rosemary, onion and then drizzle in the white wine. Sprinkle the top of the fish with four and pepper, place in the oven to cook for 25 minutes or until the fish is opaque white. Remove from the oven and separate from the bone by forking the fish along the top fin bone and the flesh should lift off the bone easily. After one side of the fish is cleaned, remove the bone by lifting the tail and head gently removing the entire skeleton. Upon plating drizzle fish with a little wine or lemon juice for an extra pop of flavor. The branzino pairs well with Mediterranean Chickpeas, salad with a fresh herb dressing,  and a glass of Prosecco. Life's to short not to eat well, Enjoy! 

Notes:         Depending on the size of fish it will serve 2-4 people. 

bottom of page