What Is Branzino?
Branzino, also known as European bass, Mediterranean bass, and loup de mer, is a type of mild, white fish. Native to the western and southern coasts of Europe as well as the northern coasts of Africa, it is lean, delicate in texture, and has a slightly sweet taste. Often served whole, it lends itself well to a wide variety of flavors and can be found as a common ingredient in Mediterranean, Italian, and Spanish cuisines.
Ingredients You’ll Need
For this branzino recipe, we season the fish with just a couple of ingredients. Then, it is combined with a rich lemon butter sauce for a flavor that is out of this world delicious. Here’s what you’ll need:- Branzino fish – You’ll want three whole branzino fish that have been scaled and cleaned with their head and tail intact.
- Lemon – The bright flavor and acidity help counter any briny flavors that may be present in the fish, creating a well-rounded recipe.
- Extra virgin olive oil – This locks in moisture, helps the seasonings sticks to the fish, adds a boost of healthy fats, and provides a robust savory flavor.
- Butter – We recommend using salted butter to create the base of the sauce.
- Aromatics – Onion and garlic are sautéed to create a rich, caramelized taste.
- Lemon Juice – The acidity helps cut through the heaviness of the fats and ties the flavor of the sauce in with the fish.
- Parsley or chives – Their fresh flavor balances out the butter and oil and adds just a hint of peppery kick.
- Salt and Pepper – Use as little or as much as you’d like.
How To Make This Roasted Branzino Fish Recipe
Due to its fancy appearance, you might assume that this branzino recipe is difficult to make. However, simply follow the directions for an extremely easy yet impressive whole fish dish.- Prepare the Sauce. Melt the butter in a saucepan. Next, add the onions, and sauté until they’re soft and translucent. Then, add the garlic, and continue to cook until the mixture is golden brown. Remove the pan from the heat, and add your herbs and spices. Cover the pan, and keep the sauce warm.
- Prepare the Fish. Use paper towels to remove any excess moisture from the branzino. Then, with a sharp knife, slice deep slits down both sides of the fish, and place it on a large lined baking sheet.
- Season. Add salt and pepper to each cavity in the fish, and stuff them with lemon slices. Then, brush both sides of the branzino generously with olive oil, and top it off with a sprinkle of salt and pepper.
- Roast. Place the fish in the oven for 10 minutes. Then, move the rack to the upper position, and broil the branzino on high for 5 minutes, rotating the pan as needed.
- Serve. Plate your branzino recipe right away, pairing it with the warm lemon butter sauce, and enjoy!
Pro-Tips
If you’re still a little nervous about making this branzino recipe on your own, we’ve got you covered with a few extra tricks below.- Slice Carefully. For the best results, make your slits 2 inches long and space them 1 inch apart all the way down both sides of the fish.
- Don’t Overbake. This branzino recipe cooks fast. So, keep a close eye on it in the oven, and remove it as soon as it is opaque and can easily be flaked with a fork; no more than 10 minutes.
- Rotate the Pan. To ensure all sides are evenly cooked, carefully rotate the baking pan while the fish is under the broiler.
Make Ahead And Storage Options
This branzino recipe is best enjoyed right away while it’s still warm. However, if you do happen to have leftovers, they can easily be stored for later.- Refrigerator: Once fully cooled, place leftovers in a shallow, airtight container, and store them in the fridge for up to 3 days.
- Freezer: If you plan on freezing your fish, we recommend leaving off the sauce and making it fresh when you’re ready to serve. Once baked, branzino can be placed in an airtight container and frozen for up to 1 month.
- To Reheat: When you’re ready to eat, let your fish thaw in the fridge overnight. Then, warm it in a skillet over medium heat. Or, place it back in the oven at 275F.
- Fillet: You can fillet the fish after it’s done cooking, for serving and storage.
Branzino Recipe Common Questions
Are you supposed to eat this skin of branzino fish?You can opt to fillet the fish after roasting and broiling; it’s super easy to remove the flaky fish meat from its skeleton once it’s cooked through.
On its own, branzino can be compared to other mild white fish like grouper or trout. However, it easily takes on the flavor of whatever it is paired with, meaning this branzino recipe has a rich, lemony flavor we adore.
Yes, if you don’t like branzino or can’t find it in your grocery store, feel free to swap it out with sea bass, trout, or snapper filets instead.
More To Cook And Eat
- White Fish with Garlic Butter Sauce – Simple and delicious, this is one healthy, mouthwatering meal the whole family will devour.
- 15-Minute Ginger Soy Asian Steamed Fish – This recipe is so flavorful, your guests won’t believe it comes together in just 15 minutes.
- Pan Fried Cod – This tender fish is guaranteed to become a staple in your weekly dinner rotation.
- Beer Battered Fish Fry – Learn how to make golden, crispy fish even better than your favorite restaurant’s version without even using a fryer.
- Pistachio Crusted Salmon – Wow your guests with the unique flavor and satisfying texture of this easy salmon recipe!
Branzino Recipe
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 9 servings- 1 stick salted butter, 4oz
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 TB lemon juice, freshly squeezed
- 1 TB parsley, or chives, freshly chopped
- Table salt
- Freshly ground black pepper
- 3 whole branzino, about 1 ¼ pounds each, scaled and cleaned
- 1 lemon, thinly sliced
- Extra virgin olive oil
Preheat oven to 425F with rack on lower middle position.
In a saucepan, melt butter over medium-high heat until it’s liquid and hot. Add onions and sauté until soft and translucent, 3-4 minutes. Add garlic and stir 1 minute, or until onion/garlic mixture is golden brown.
Turn off heat. Add ¼ tsp salt, ¼ pepper, and parsley. Cover and keep sauce at room temp or slightly warmer.
Use paper towels to dry any excess moisture from branzino. Use a sharp knife to cut deep, 2-inch slits, about 1-inch apart along both sides of fish. Place fish on a large foil or parchment-lined baking sheet.
Season each branzino cavity with ¼ tsp salt and ¼ pepper. Stuff each cavity with 2 or 3 lemon slices. Brush both sides of each fish generously with olive oil. Sprinkle both sides of each fish with a light layer of salt and pepper.
Roast in oven for 10 minutes. Quickly remove fish from oven, move oven rack to upper position, and place fish under the broiler. Broil on high for 5 minutes, watching closely and rotating the pan as needed.
Serve immediately, with lemon butter sauce.
Serving: 1serving | Calories: 127kcal | Carbohydrates: 2g | Protein: 22.5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 82mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 0.2mg
