Branzino Mediterranean

Whole branzino fish stuffed with rosemary and oregano are roasted with onion and lemon until flaky and tender for an impressive Mediterranean meal.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 380 Calories

Ingredients

• salt and ground black pepper to taste
• 1 red onion, chopped
• 2 tablespoons olive oil, divided
• 2 sprigs fresh rosemary
• 1 tablespoon fresh oregano leaves
• 2 whole Branzino (sea bass) fish, cleaned
• 4 lemon wedges, divided
• 0.5 cup white wine
• 0.25 cup lemon juice
• 0.25 cup chopped Italian flat-leaf parsley

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.

Step 3

Place 2 whole fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish.

Step 4

Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes.

Step 5

Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with parsley and 2 lemon wedges.