Best Mustard Crusted Branzino Recipes

ROASTED WHOLE BRANZINO

Roasted Whole Branzino image

Provided by Antonia Lofaso

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

One 2-pound whole branzino
3 cloves garlic, sliced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
3 lemons, sliced
1 bunch thyme
1 bunch flat-leaf parsley, leaves chopped

Steps:

Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.

BRANZINO MEDITERRANEAN

Branzino Mediterranean 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 Recipes European Greek

Time 40m

Yield 4

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, Carbohydrate 6.6 g, Cholesterol 117.3 mg, Fat 12.6 g, Fiber 1.3 g, Protein 53 g, SaturatedFat 2.4 g, Sodium 236.8 mg, Sugar 1.9 g

SALT-BAKED BRANZINO

Salt-Baked Branzino image

Provided by David Pasternack

Categories Fish Herb Summer Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

3 cups fine sea salt (1 3/4 lb), preferably unrefined
2 to 4 large egg whites
2 (1-lb) whole branzini (European sea bass) or small sea bass, cleaned, heads and tails left intact
6 fresh parsley sprigs
4 fresh rosemary sprigs
2 garlic cloves, sliced
4 lemon slices, halved
Special equipment: parchment paper

Steps:

Preheat oven to 400°F.
Place salt in a bowl and add egg whites 1 at a time, stirring, until mixture looks like wet sand (the number will vary).
Rinse fish and pat dry. Place fish on a parchment-lined large baking sheet and divide remaining ingredients between cavities of fish.
Firmly pat half of salt evenly over each fish to cover fish completely.
Bake fish in middle of oven until salt is just starting to turn golden at edges, 15 to 18 minutes (see cooks' note, below).
Crack salt away from fish and discard, then carefully lift fish from bones.