Branzino, also known as European sea bass, is a delectable fish prized for its mild, slightly sweet flavor and firm, flaky texture. This versatile fish can be prepared in various ways, each highlighting its unique qualities. In this comprehensive guide, we present a collection of exceptional Branzino recipes that cater to diverse tastes and cooking preferences. From the classic pan-seared Branzino to the aromatic baked Branzino en Papillote, these recipes offer a culinary journey that celebrates the essence of this Mediterranean delicacy. Whether you're a seasoned chef or a home cook seeking culinary inspiration, this article has something for everyone. So, gather your ingredients, prepare your kitchen, and embark on a culinary adventure that will leave your taste buds tantalized.
Here are our top 6 tried and tested recipes!
GRILLED SEA BASS FILLETS: BRANZINO AI FERRI
Steps:
- Prepare the sea bass by snipping off the side and back fins with a strong pair of scissors. With a fish scaler or large, strong knife, scrape off the scales. This is best done by holding the fish by the tail in a sink and scraping downward. It is essential to do this thoroughly. Clean the fish by running a sharp knife up from the base of the belly to the head. Remove the innards and rinse the fish well.
- To cut into fillets, lie the fish on its side and, using a sharp filleting knife, carefully slice along the backbone, from tail to head, keeping close to the bones with the blade so as not to waste any flesh. Then cut downward around the head, which will enable you to remove the fillet. Repeat this on the other side of the fish.
- Place the fillets skin side down and run your hand over them to check for any bones. Pull out any that remain using tweezers. Cut each fillet into 3 equal portions.
- Lightly brush the pieces of fish with oil, season well with salt and pepper, and grill for 3 minutes on each side, or until cooked.
- Serve with lemon.
PAN-SEARED BRANZINO WITH TOMATO AND CAPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
- Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
- To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.
GRILLED WHOLE BRANZINO
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper.
- For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F).
- Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill.
- Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don't have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.)
- Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes.
- Place fish on a platter and dress with the Salmoriglio sauce.
BRANZINO MEDITERRANEAN
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
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
PAN-SEARED BRANZINO
This pan-seared branzino recipe is a speedy dinner for two that can be ready in about 10 minutes. It's a fancy dish you can serve for a romantic dinner without breaking your wallet.
Provided by Rika
Categories Main Course
Number Of Ingredients 6
Steps:
- With your hand at least 12 inches away, lightly sprinkle salt and black pepper on both sides of fish fillets in a single layer, right before cooking.
- Preheat a large skillet over medium heat until hot but not smoking. Add oil and heat it for a few seconds until shimmers, and let it spread across the pan.
- Cook fish fillets, skin-side up for about 45-60 seconds or until lightly golden browned. At this point, you only need to give the flesh a nice golden color as it will continue to cook after flipping.
- Carefully flip the fish fillets and cook the skin for about 2 minutes. Using a spatula, hold for a few seconds to ensure even cooking and crisp skin all over.
- Add butter, thyme, and fresh lemon juice to the pan. Tilt the pan slightly and use a spoon to baste the fish with melted butter. Continue basting for a few seconds until the fish is fully cooked and the skin is crispy.
Nutrition Facts : Calories 247 kcal, Carbohydrate 1 g, Protein 15 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 98 mg, Sodium 60 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
PAN FRY GARLIC BUTTER BRANZINO
This recipe is fast and simple to make. If you're a garlic and/or butter lover, you can add more of it.
Provided by amyheu
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the Branzino fish filets and pat it dry with a paper towel.
- Dash of salt on one side of the fish filets only. Do not salt both sides. Fish do not need a lot of salt. Add black pepper.
- With frying pan on stove top, turn heat on medium high.
- Put butter and extra virgin olive oil in pan. Wait until butter melts and sizzles, then add garlic.
- When garlic is fragrant and lightly brown, add in the fresh basil. This will crisp up the basil.
- Immediately, put in the Branzino fish filets and pan fry for 3 minutes.
- Pour lemon juice onto fish into pan. Flip over fish filets and pan fry for another 3 minutes or until nice crisp brown colors on the edges.
- Turn off heat and plate the fish filets with your choice of sides. Don't forget to pour some of that garlic butter sauce onto the fish filets. Sprinkled some fresh minced parsley on top of dish and enjoy!
Tips:
- Choose fresh branzino fillets. Look for fillets that are firm and have a slight sheen. Avoid fillets that are discolored or have a slimy texture.
- Season the fillets simply with salt and pepper. Branzino has a delicate flavor, so it's important not to overpower it with too many spices.
- Cook the fillets over medium heat. This will help to prevent the fish from drying out.
- Cook the fillets until they are just opaque. Overcooked branzino will be tough and dry.
- Serve the fillets immediately with your favorite sides. Branzino is delicious with roasted vegetables, mashed potatoes, or a simple green salad.
Conclusion:
Branzino is a delicious and versatile fish that can be cooked in a variety of ways. Whether you're pan-frying, baking, or grilling the fillets, be sure to follow the tips above to ensure that you cook them perfectly. With its delicate flavor and flaky texture, branzino is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love