Branzino Mediterranean Recipe – Greek Special
This branzino recipe is both simple and delicious, offering a healthy Mediterranean option. Also known as ‘Greek Sea Bass,’ branzino is best cooked whole, with its cavity often stuffed with lemon and other ingredients for enhanced flavor. Known for its mild taste and versatility, it’s a popular choice in Mediterranean cuisine. Seasoned with oregano and lemon, it embodies authentic Greek flavors that appeal to many. Look for wild-caught branzino in stores, and consider grilling it for a delightful meal—don’t forget to flip it over halfway through cooking. Enjoy!
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Branzino Mediterranean Ingredients :
- 2 tablespoons olive oil, divided
- 1 red onion, chopped
- Salt and ground black pepper to taste
- 2 whole Branzino (sea bass) fish, cleaned
- 4 lemon wedges, divided
- 2 sprigs fresh rosemary
- ½ cup white wine
- ¼ cup lemon juice
- 1 tablespoon fresh oregano leaves
- ¼ cup chopped Italian flat-leaf parsley
How to Make Branzino Mediterranean Recipe:
Preheat the oven to 325 degrees F (165 degrees C).
In a large baking pan, drizzle 1 tablespoon of olive oil. Add the chopped red onion and season with salt and pepper.
Place the 2 whole fish in the baking pan. Stuff each fish cavity with 1 lemon wedge, 1 sprig of rosemary, and some of the red onion from the pan. Pour white wine and lemon juice over the fish, then sprinkle with oregano. Drizzle the remaining 1 tablespoon of olive oil over the fish.
Bake in the preheated oven until the fish is opaque and flakes easily with a fork, approximately 25 minutes.
Carefully separate the fish flesh from the bones using a spatula. Place the fish on a serving platter and garnish with chopped Italian flat-leaf parsley and 2 lemon wedges.
Recipe Notes:
For added flavor, you can sprinkle red pepper flakes on top of the fish before cooking.
You can also enhance the dish by adding vegetables such as celery, bell peppers, or tomatoes to the baking pan and stuffing them into the fish cavity.
