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Whole Roasted Branzino with Caper and Herb Vinaigrette

This recipe for whole roasted Branzino (or European Sea Bass) combines succulent white fish with a fresh chili and herb vinaigrette, along with charred scallions and bright citrus for a sophisticated and simple dinner.

Egg FreeGluten FreeNut FreePescatarian

2

Servings

15 Mins

Prep Time

20 Mins

Cook Time

Prep

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Preheat the Oven and Prepare the Sheet Tray

Preheat the oven to 450°F/ 235°C, and adjust the rack to the middle. While the oven preheats, line a baking sheet with parchment paper and slightly coat with non-stick spray.

  • 12-16oz. Whole Branzino(scalled and gutted)2
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Rinse and Dry the Branzino

While the oven preheats, gently rinse the branzino inside and out and thoroughly dry with paper towels.

  • Whole Branzino (or Trout)(sclaed and gutted)1
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Remove the Fins

Using a pair of scissors, carefully remove the top, bottom and side fins from the fish. You may also ask your fish monger to do this for you.

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Score the Branzino

Using a paring knife, make 3 shallow incisions parallel to the gills of the branzino on both sides.

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Season the Branzino

Lightly coat the whole branzino, inside and out, with olive oil. Moderately season both sides of the fish with kosher salt.

  • Extra Virgin Olive Oilas needed
  • Kosher Saltas needed
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Stuff the Branzino

Stuff each fish with 3 lemon slices, 2 parsley stems and 2 sprigs of thyme.

  • Lemon(thinly sliced)3
  • Parsley Stems2
  • Thyme2 sprigs
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Prepare to Roast the Branzino

Arrange the scallion whites on the prepared sheet pan to form a rack, and place the whole on top of the scallion whites.

  • Scallio Whites(trimmed)6
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Cooking Steps

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1. Roast the Branzino

Place the branzino in the preheated oven and roast for 13 minutes or until the branzino begins to brown and it is fully cooked. While the branzino cooks, you may proceed with the recipe.

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2. Make the Vinaigrette

While the branzino cooks, whisk together all the ingredients for the vinaigrette and set aside.

  • Garlic Clove(finely chopped)1
  • Shallot(finely chopped)1 ½ tsps.
  • Scallion Greens(thinly sliced)2 Tbsps.
  • Capers(finely chopped)1 ½ tsps.
  • Parsley Leaves(finely chopped)1 Tbsp.
  • Extra Virgin Olive Oil2 Tbsps.
  • Lemon Juice1 ½ tsps.
  • Dijon Mustard½ tsp.
  • Kosher Salt⅛ tsp.
  • Black Pepper5 turns
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3. Remove the Branzino

Remove the branzino from the oven when fully cooked.

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4. Portion the Fillets

Using a fish spatula gently remove the top filet from the spine. Repeat on the second side.

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5. Sauce and Serve Immediately

Spoon the vinaigrette over the branzino, top with some of the scallion whites, one slice of lemon, and enjoy with a side of our Vegetable Orzo

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