Branzino Mediterranean

Branzino Mediterranean

This month’s recipe from the Branzino Mediterranean menu is for a branzino mediterranean dish. This fish, which is also known as European sea bass, has a smooth white flesh and mild-tasting taste that makes it ideal for grilling or baking. The branzino can be served with roasted vegetables and whole grain couscous to make an easy weeknight meal that will impress your family and friends alike. You can even serve this dish at your next dinner party!
This blog post intro paragraph does not give me any information about what I should expect in the blog post but leaves me wanting more details on how to prepare such a delicious looking meal. It gives good background information on the fish itself but could use some extra

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings

Ingredients:

¼ cup chopped Italian flat-leaf parsley

2 whole Branzino (sea bass) fish, cleaned

1 red onion, chopped

2 tablespoons olive oil, divided

¼ cup lemon juice

2 wedges fresh lemon

2 sprigs fresh rosemary

salt and ground black pepper to taste

1 tablespoon fresh oregano leaves

½ cup white wine

2 lemon wedges

Instructions:

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:

Per Serving: 380 calories; protein 53g; carbohydrates 6.6g; fat 12.6g; cholesterol 117.3mg; sodium 236.8mg.

Leave a Comment

Your email address will not be published.

Scroll to Top