Best Whole Roasted Branzini Recipes

Roasted Whole Branzino image

Provided by Antonia Lofaso

Time 25m

Yield 4 servings

Number Of Ingredients 7

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.

Roasted Whole Branzino with Escarole Salad image

Provided by Antonia Lofaso

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

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
One 15.5-ounce can white beans
1/3 cup plus 6 tablespoons extra-virgin olive oil (see Cook's Note)
1/4 teaspoon kosher salt
Dash freshly ground black pepper (just a sprinkle)
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
2 heads escarole
1/3 cup shaved Parmigiano-Reggiano cheese, plus shreds for garnish (see Cook's Note)
1/3 cup flat-leaf parsley leaves
2 tablespoons sherry vinegar or red wine vinegar
4 fresh white anchovies, drained

Steps:

For the branzino: 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.
Meanwhile, make the salad: Drain the beans and combine them in a bowl with the 1/3 cup extra-virgin olive oil, salt, a dash black pepper, and the rosemary. Set the mixture aside to marinate.
Remove and discard the green leaves from the outside of the heads of escarole. Chop the hearts into 1/4-inch pieces.
In a large bowl, combine the escarole, the 1/3 cup Parmigiano-Reggiano, parsley, the 6 tablespoons extra-virgin olive oil, and the vinegar. Toss it all together. Escarole is a hearty green and it will absorb the oil without turning into a wilted mess.
Sprinkle the beans on top and around the sides of the bowl. Garnish the salad with several shreds of Parmigiano-Reggiano and top with the anchovies.
Remove and discard the thyme sprigs from the branzino. Sprinkle with the parsley and serve with the salad.

Whole Roasted Branzini image

Provided by Martha Stewart

Yield Serves 2

Number Of Ingredients 7

Extra-virgin olive oil
2 1- to 1 1/2-pound whole branzini, scaled, gutted, and cleaned
Coarse salt and freshly ground black pepper
1 lemon, very thinly sliced, plus wedges for serving
2 large sprigs fresh dill
1/4 small bulb fennel, cored and very thinly sliced (about 1 cup), fronds reserved
4 sprigs fresh flat-leaf parsley

Steps:

Preheat oven to 450 degrees. Oil a large rimmed baking sheet.
Rinse fish well, pat dry with paper towels, and place on baking sheet. In the cavity of each fish, place 2 lemon slices, 1 sprig dill, 1/2 of the fennel, 2 sprigs parsley, and 1/2 of the reserved fennel fronds. Season the cavity and exterior of each fish with salt and pepper. Lay 3 slices lemon over the top of each fish. Drizzle oil lightly over fish and roast until cooked through, about 15 minutes.
Transfer fish to serving plates and serve with lemon wedges.

WHOLE ROASTED BRANZINO image

Yield 2-4 servings

Number Of Ingredients 6

2 whole branzino or striped sea bass, cleaned, with head and tail intact
Extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lemon, sliced
6 cloves of garlic diced

Steps:

Rinse fish, pat dry, and place on a lightly oiled baking pan or wood plank. (increase baking time by 50% for wood) Brush fish inside and out with olive oil, and sprinkle with salt and pepper. Stuff cavity of each fish with 2 or 3 lemon slices. spread garlic inside and over both sides of fish. Bake, uncovered, at 400° for 5 minutes. Turn fish over; cook 5 more minutes. Turn oven to broil, and cook fish 3 to 5 minutes or until skin blisters and fish flakes easily with a fork. Remove fish from oven, and transfer to serving plates. Drizzle with olive oil, and serve with Salsa Verde, Lemon Aïoli, and Romesco.