FROZEN BRANZINO RECIPE RECIPES

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

Ingredients

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

GRILLED BRANZINO WITH NEW POTATOES RECIPE | WHOLE BRANZINO ...

Grilled Branzino with New Potatoes Recipe | Whole Branzino ... image

Special occasions call for a special meal and our Grilled Branzino with Caper & Rosemary Spiked New Potatoes recipe is the perfect solution. Starting with our delicious whole Branzino grilled to perfection served with flavorful rosemary new potatoes, and drizzled in homemade parsley caper oil, this is a meal worthy of a top restaurant menu. Not to mention, it can be made at home in under an hour. Time to light some candles, open the wine and enjoy!

Provided by

Prep Time 010 minutes

Cook Time 040 minutes

Yield Serves 4 - 4

Number Of Ingredients 11

Ingredients

1 ½ pounds Red Bliss potatoes
4 Tablespoons fresh rosemary leaves , chopped, divided
2 cloves garlic, minced
¾ cup olive oil , divided, plus extra for brushing
3 fresh whole Branzino, dressed, gutted and gilled
½ cup fresh flat-leaf parsley, chopped
4 Tablespoons capers, in brine, drained
1 large red chili pepper, seeded and finely chopped
1 lemon, cut into wedges
kosher salt
freshly ground black pepper

Steps:

1. Preheat a gas or charcoal barbecue to a moderately hot temperature, about 375°F; if using charcoal, wait until the coals turn white-hot. 2. While the grill heats up, parboil the potatoes in a large saucepan of salted boiling water until just tender to the tip of a knife, 10-12 minutes. Drain well and set aside to cool. 3. In a small mixing bowl, stir together 2 Tablespoons rosemary, garlic, ¼ cup oil, and some salt and pepper to taste. Brush the insides of the fish with the rosemary-garlic oil. 4. When the grill is ready, brush the grates with some oil. Place the fish on the grill and cook, turning once, until the skins are golden brown and the flesh is just cooked through, 6-7 minutes per side. 5. Meanwhile, cut the potatoes in half and place in a large mixing bowl. Place the remaining ½ cup oil in a small mixing bowl; add the parsley, capers, chili pepper, remaining 2 Tablespoons rosemary, and some salt and pepper to taste; stir to combine. 6. When ready, remove the fish from the grill and plate on a platter; loosely cover with aluminum foil. Keep the grill on. 7. Spoon about half the parsley-caper oil into the bowl with the potatoes; toss to combine. Spread out the potatoes on the grill and cook, turning a few times, until lightly charred, 4-6 minutes. 8. To serve, transfer the potatoes to the platter with the fish, arranging the fish on top. Serve with lemon wedges and the remaining parsley-caper oil on the side.

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