Branzino Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
9 servings
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Calories
127 kcal
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Course
Dinner
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Cuisine
American, Middle Eastern
Branzino Recipe
Description
Branzino is prepared whole and roasted after scoring deep slits along the sides to help infuse flavor and ensure even cooking. The cavity is filled with lemon slices that add freshness throughout roasting. A lemon butter sauce made by sautéing onions and garlic in butter, then adding lemon juice and herbs, is served alongside or drizzled over for added moisture and tang. The roasting method at 425°F first on a lower rack then moving to an upper rack facilitates a well-cooked but moist fish. Olive oil coatings and seasoning balance the lemon and butter flavors.
The lemon butter sauce provides a creamy and bright counterpoint to the flaky texture of the roasted fish. This recipe suits occasions where a simple yet flavorful seafood main is desired. It pairs well with light sides like steamed vegetables or a fresh salad. The precise seasoning with salt, pepper, and fresh herbs enhances the dish without overpowering the fish.
Patting the fish dry is emphasized to prevent steaming and diluting the flavors. Using fresh lemon juice and herbs like parsley or chives enriches the sauce’s freshness. The recipe notes suggest checking the original source for substitutions and serving ideas, indicating flexibility for personal preferences or available ingredients.
Ingredients
For Lemon Butter Sauce:
- 1 tick butter 4oz, salted
- 4 cloves garlic minced
- 1 small onion chopped
- 1 TB lemon juice freshly squeezed
- 1 TB parsley or chives, freshly chopped
- table salt
- black pepper freshly ground
For Branzino:
- 3 whole branzino fish about 1 ¼ pounds each, scaled and cleaned
- 1 lemon thinly sliced
- extra virgin olive oil
Instructions
- Preheat oven to 425F with rack on lower middle position.
Prepare the Sauce
- In a saucepan, melt butter over medium-high heat until it’s liquid and hot. Add onions and sauté until soft and translucent, 3-4 minutes. Add garlic and stir 1 minute, or until onion/garlic mixture is golden brown.
- Turn off heat. Add lemon juice, ¼ tsp salt, ¼ pepper, and parsley. Cover and keep sauce at room temp or slightly warmer.
Prepare the Branzino
- Use paper towels to dry any excess moisture from branzino. Use a sharp knife to cut deep, 2-inch slits, about 1-inch apart along both sides of fish. Place fish on a large foil or parchment-lined baking sheet.
- Season each branzino cavity with ¼ tsp salt and ¼ pepper. Stuff each cavity with 2 or 3 lemon slices. Brush both sides of each fish generously with olive oil. Sprinkle both sides of each fish with a light layer of salt and pepper.
- Roast in oven for 10 minutes. Quickly remove fish from oven, move oven rack to upper position, and place fish under the broiler. Broil on high for 5 minutes, watching closely and rotating the pan as needed.
- Serve immediately, with lemon butter sauce.
Notes
- Pat the branzino dry before cooking to avoid steaming and ensure proper roasting.
- Use freshly squeezed lemon juice and fresh herbs for the lemon butter sauce to enhance flavor.
- Adjust lemon slices in the fish cavity to your taste but usually 2-3 slices per fish work well.
- Serve the fish promptly after roasting to maintain the best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 127kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 22.5g | 45% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 82mg | 3% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 11mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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