Roasted Whole Branzino Recipes

Steps:

• Serving suggestions: Steamed vegetables and plain mashed potatoes
• To make the vinaigrette sauce: In a small bowl, mix together salt and lemon juice, and then add the olive oil. When it comes time to serve, mix the aromatic herb mixture into the sauce, see Cook's note*.
• Preheat oven to 425 degrees F.
• Clean and dry the branzino. In a bowl, mix egg whites, flour, sea salt, and the aromatic herbs, creating a smooth mixture. Line the bottom of a baking pan with the parchment paper. Place the branzino onto the parchment paper. Cover the entire branzino (top and all sides but not the bottom) with the sea salt mixture.
• Bake for 20 minutes, and then remove from oven. While the fish is still in the baking pan, crack open the sea salt case, push it to the side, then fillet. Place the branzino fillets onto a plate. Serve with vinaigrette sauce on the side, steamed vegetables and plain mashed potatoes.
• Combine all herbs.

Steps:

• Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.
• Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.

Steps:

• Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
• Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
• Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.