Roasted Whole Branzino Recipes

WHOLE BRANZINO ROASTED IN SALT

Steps:

• For fish:
• Preheat oven to 400°F. Stir salt and 5 egg whites in large bowl, adding more egg whites as needed to form grainy paste. Press 1/4-inch layer of salt mixture (large enough to hold both fish) onto large rimmed baking sheet. Stuff cavity of each whole fish with half of herb sprigs and lemon slices. Place fish atop salt mixture on baking sheet. Pack remaining salt mixture over fish to enclose completely. Roast until thermometer inserted into thickest part of fish registers 135°F, about 20 minutes. Let stand 10 minutes.
• Meanwhile, prepare salsa verde:
• Using small sharp knife, remove peel and white pith from lemon. Working over bowl, cut between membranes to release segments. Cut each segment into 3 pieces. Add lemon pieces and next 6 ingredients to bowl.
• Using back of large spoon, gently crack open salt crust on fish. Lift and discard salt layer. Pull skin from top of 1 fish. Carefully lift top fillet from bones and transfer to plate. Lift and discard bones. Gently lift second fillet from skin and transfer to second plate. Repeat with second fish for a total of 4 plates.
• Spoon salsa verde over fish, leaving juices in bowl. Add arugula to bowl; toss to coat. Divide among plates.

WHOLE BRANZINO ROASTED IN SEA SALT WITH AROMATIC HERBS

Steps:

• Serving suggestions: Steamed vegetables and plain mashed potatoes
• To make the vinaigrette sauce: In a small bowl, mix together salt and lemon juice, and then add the olive oil. When it comes time to serve, mix the aromatic herb mixture into the sauce, see Cook's note*.
• Preheat oven to 425 degrees F.
• Clean and dry the branzino. In a bowl, mix egg whites, flour, sea salt, and the aromatic herbs, creating a smooth mixture. Line the bottom of a baking pan with the parchment paper. Place the branzino onto the parchment paper. Cover the entire branzino (top and all sides but not the bottom) with the sea salt mixture.
• Bake for 20 minutes, and then remove from oven. While the fish is still in the baking pan, crack open the sea salt case, push it to the side, then fillet. Place the branzino fillets onto a plate. Serve with vinaigrette sauce on the side, steamed vegetables and plain mashed potatoes.
• Combine all herbs.

WHOLE ROASTED BRANZINO WITH LEMON PAPRIKA SEASONING

Steps:

• Preheat oven to 410 degrees F.
• In a small bowl combine hot paprika, smoked paprika, lemon peel seasoning, garlic powder, and salt. Mix.
• Make 4 diagonal slits on both sides of the fish.
• Rub olive oil over the fish inside and out.
• Rub seasoning on the fish, making sure to rub it inside the slits.
• Stuff garlic into the slits.
• Line baking sheet with aluminum foil and place half the lemon slices on the foil,
• Place fish on top of the lemon slices and place remaining slices inside fish and on top.
• Bake for 20-25 minutes, broiling on high for the last few minutes if you want the top browned.

ROASTED BRANZINO WITH LEMON AND THYME

Steps:

• Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.
• Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.

ROASTED WHOLE BRANZINO

Steps:

• Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
• Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
• Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.

WHOLE ROASTED BRANZINO

Steps:

• Rinse fish, pat dry, and place on a lightly oiled baking pan or wood plank. (increase baking time by 50% for wood) 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. spread garlic inside and over both sides of fish. Bake, uncovered, at 400° for 5 minutes. Turn fish over; cook 5 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.