Roasted Whole Branzino

Name: Roasted Whole Branzino
Yield: Serves 4
Cuisine: American
Ingredients: 2 lemons, thinly sliced, plus lemon wedges, for serving; 4 cloves garlic, thinly sliced; 2 tablespoons capers, drained and chopped; 1 small bunch fresh thyme; Extra-virgin olive oil, for brushing; 4 small branzino (1 pound/455 g each), scaled and cleaned; 1 small bunch fresh flat-leaf parsley; Fine sea salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This may be the simplest recipe in the book, but also one of the most satisfying. Serving the fish whole makes an impressive presentation.

Ingredients

4 small branzino (1 pound/455 g each), scaled and cleaned
Extra-virgin olive oil

Americas
United States
Fish course
Pescatarian
California
Gluten-free

Method

Preheat the oven to 450°F 230°C). Lightly oil a baking sheet.

Make 3 shallow, diagonal slits on each side of each fish, taking care not to cut too deep. Pat the fish dry with a paper towel. Brush the interior and both sides of each fish liberally with olive oil and generously s

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Other Finned Fish

No reviews for this recipe

The licensor does not allow printing of this title