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.
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.
While the oven preheats, gently rinse the branzino inside and out and thoroughly dry with paper towels.
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.
Using a paring knife, make 3 shallow incisions parallel to the gills of the branzino on both sides.
Lightly coat the whole branzino, inside and out, with olive oil. Moderately season both sides of the fish with kosher salt.
Stuff each fish with 3 lemon slices, 2 parsley stems and 2 sprigs of thyme.
Arrange the scallion whites on the prepared sheet pan to form a rack, and place the whole on top of the scallion whites.
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.
While the branzino cooks, whisk together all the ingredients for the vinaigrette and set aside.
Remove the branzino from the oven when fully cooked.
Using a fish spatula gently remove the top filet from the spine. Repeat on the second side.
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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