BRANZINO DEUTSCH RECIPES

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BRANZINO MEDITERRANEAN RECIPE | ALLRECIPES



Branzino Mediterranean Recipe | Allrecipes image

This simple, healthy, and delicious Mediterranean fish, also known as 'Greek Sea Bass', should be cooked whole. The cavity of the fish can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. Can be found wild-caught in many stores. Enjoy!

Provided by Christala

Categories     World Cuisine    European    Greek

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 red onion, chopped
salt and ground black pepper to taste
2 whole Branzino (sea bass) fish, cleaned
2 wedges fresh lemon
2 sprigs fresh rosemary
½ cup white wine
¼ cup lemon juice
1 tablespoon fresh oregano leaves
¼ cup chopped Italian flat-leaf parsley
2 lemon wedges

Steps:

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

Nutrition Facts : Calories 379.9 calories, CarbohydrateContent 6.6 g, CholesterolContent 117.3 mg, FatContent 12.6 g, FiberContent 1.3 g, ProteinContent 53 g, SaturatedFatContent 2.4 g, SodiumContent 236.8 mg, SugarContent 1.9 g

ROASTED BRANZINO WITH CAPER BUTTER RECIPE - STEVE CORRY ...



Roasted Branzino with Caper Butter Recipe - Steve Corry ... image

"It's almost impossible to end up with dry, overcooked fish when cooking it whole," says chef Steve Corry. "The bones protect against extreme heat, plus they add flavor and moisture." Here, Corry pan-roasts whole branzino, Mediterranean sea bass, that's stuffed simply with lemon and rosemary. He makes the easy compound butter, which melts on the fish to become a sauce, with wild Tunisian mountain capers, although any caper will work. More Quick Fish Recipes

Provided by Steve Corry

Total Time 40 minutes

Yield 8

Number Of Ingredients 9

1 stick unsalted butter, softened
1 tablespoon finely chopped capers
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley
Salt
Four 1- to 1 1/4-pound whole branzino or striped bass, scaled and gutted
1 lemon, sliced into 8 rounds
4 large rosemary sprigs
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 425°. In a medium bowl, mix the butter with the capers, lemon juice and parsley and season with salt. Keep at room temperature.
  • Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.
  • In a large, nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over high heat until the skin is browned and crisp, about 3 minutes per side. Transfer the fish to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of olive oil and 2 stuffed branzino. Roast the fish in the oven for about 10 minutes, until just cooked through.
  • Serve whole or filleted, passing the caper butter at the table.

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