Best 3 How To Make Branzino Fish Recipes

Branzino, also known as European sea bass, is a popular Mediterranean fish prized for its delicate flavor and versatility. This article offers a comprehensive guide to preparing branzino, featuring three distinct recipes that cater to different preferences and skill levels.

For those seeking a simple yet flavorful option, the pan-seared branzino recipe is an excellent starting point. This method involves searing the fish fillets in a pan until golden brown and flaky, resulting in a crispy exterior and tender interior.

If you prefer a more hands-off approach, the baked branzino recipe is a great choice. This recipe showcases the natural flavors of the fish by baking it whole, seasoned with herbs and lemon. The result is a moist and succulent fish that falls off the bone.

For a more indulgent and sophisticated dish, the branzino en papillote recipe is sure to impress. This method involves wrapping the fish in parchment paper along with aromatic ingredients like herbs, vegetables, and white wine. The result is a flavorful and elegant dish that is perfect for special occasions.

Whether you're a seasoned cook or just starting out, this article provides all the information and guidance you need to create delicious branzino dishes that will tantalize your taste buds.

Here are our top 3 tried and tested recipes!

GRILLED WHOLE BRANZINO

Grilled Whole Branzino image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons chopped capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
One 2- to 2 1/2-pound branzino or whole brook trout, fins trimmed, gutted and scaled
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 cloves garlic, crushed
1 lemon, sliced
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

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.

PAN-SEARED BRANZINO WITH TOMATO AND CAPERS

Pan-Seared Branzino with Tomato and Capers image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 skin-on branzino fillets, bones removed
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup cherry tomatoes, quartered
2 tablespoons capers, drained and rinsed
1/2 cup pitted nicoise olives, halved
3 tablespoons dry white wine
1 tablespoon unsalted butter
2 tablespoons chopped fresh Italian parsley

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.

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

Tips:

Select the freshest branzino possible. Look for fish with bright, clear eyes, firm flesh, and a mild, briny smell.
Scale and gut the fish before cooking. This will help to remove any unwanted flavors or textures from the fish.
Season the fish liberally with salt and pepper. This will help to enhance the natural flavor of the fish.
Use a variety of herbs and spices to flavor the fish. Some good options include lemon, garlic, thyme, rosemary, and oregano.
Cook the fish until it is just cooked through. Overcooking will make the fish dry and tough.
Serve the fish immediately with your favorite sides. Some good options include roasted vegetables, grilled lemon slices, or a simple green salad.

Conclusion:

Branzino is a delicious and versatile fish that can be prepared in a variety of ways. Whether you are grilling, baking, or frying branzino, there are a few key tips to keep in mind. By following these tips, you can ensure that your branzino dish is cooked to perfection and enjoyed by all.