Best 3 Whole Roasted Branzini Recipes

**Embark on a Culinary Journey: Discover the Art of Whole Roasted Branzini and Its Exquisite Variations**

Prepare to be tantalized by the delectable flavors of whole roasted branzini, a dish that embodies the essence of culinary mastery. This versatile fish can be transformed into a symphony of tastes through a myriad of recipes, each offering a unique interpretation of this Mediterranean delicacy. From the classic simplicity of roasted branzini with lemon and herbs to the vibrant fusion of spices in Moroccan-spiced branzini, this article presents a collection of recipes that will ignite your taste buds and leave you craving for more. Whether you prefer a crispy skin or a tender, flaky interior, these recipes provide step-by-step instructions to guide you in creating a perfect whole roasted branzini that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will transport you to the sun-kissed shores of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE ROASTED BRANZINI

Whole Roasted Branzini image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Serves 2

Number Of Ingredients 7

Ingredients

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 WITH COUSCOUS SALAD

Whole Roasted Branzino with Couscous Salad image

Don't be intimated by cooking whole fish in this recipe, because it actually couldn't be any easier! Just season and roast your branzinos in a hot oven until the flesh is flakey. To serve, gently slice the fillets away from the body and enjoy!

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil, plus more for the pan
1 cup pearl couscous
4 whole branzinos (12 to 16 ounces each), cleaned
Kosher salt and freshly ground pepper
1 lemon, thinly sliced, plus 2 tablespoons lemon juice
1 bunch parsley, leaves finely chopped, plus 4 sprigs
2 teaspoons Dijon mustard
1/2 small red onion, chopped
3/4 cup pomegranate seeds
3/4 cup pecans, toasted and roughly chopped

Steps:

Preheat the oven to 400˚ F. Rub a rimmed baking sheet with olive oil and set aside. Cook the couscous as the label directs.
Meanwhile, season the cavity of the fish with salt and pepper. Stuff the lemon slices and parsley sprigs into the cavities, reserving about 8 lemon slices for serving. Arrange the fish on the baking sheet in an even layer and roast until the flesh flakes easily with a fork, 16 to 18 minutes. Remove from the oven and let stand 5 minutes.
Whisk the olive oil, lemon juice, mustard and 1/2 teaspoon each salt and pepper in a large bowl. Add the couscous, chopped parsley, red onion, pomegranate seeds and pecans; toss well to coat. Season with salt and pepper.
Transfer each whole fish to a plate, or remove the fillets and transfer to plates (see page 55). Serve with the couscous salad and reserved lemon slices.

Nutrition Facts : Calories 650, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 90 milligrams, Sodium 579 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 48 grams, Sugar 6 grams

WHOLE ROASTED BRANZINO

WHOLE ROASTED BRANZINO image

Categories Fish Bake Healthy

Yield 2-4 servings

Number Of Ingredients 6

Ingredients

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.

Tips:

Choose the freshest branzini you can find: Look for fish with bright, clear eyes and moist, firm flesh.
Score the fish before roasting: This will help the fish cook evenly and prevent the skin from splitting.
Use a flavorful marinade: A simple marinade of olive oil, lemon juice, herbs, and spices will help to infuse the fish with flavor.
Roast the fish at a high temperature: This will help to create a crispy skin and juicy flesh.
Serve the fish immediately: Roasted branzini is best enjoyed fresh out of the oven.

Conclusion:

Whole roasted branzini is a delicious and impressive dish that is perfect for a special occasion. With its crispy skin, juicy flesh, and flavorful marinade, this dish is sure to please everyone at your table. So next time you're looking for a seafood dish to wow your guests, give whole roasted branzini a try.