Oven Baked Mediterranean Branzino
This Oven Baked Mediterranean Branzino with potatoes and veggies makes an impressive fish dinner that you can make any day of the week!
My Mother-in-law said that it was the best fish she had ever had in her life! What a compliment!
The American Heart Association recommends eating various fish at least twice a week. This Oven Baked Mediterranean Branzino recipe is an excellent choice for a healthy diet.
Branzino (plural, Branzini) is a very mild-tasting, versatile, flaky, and slightly sweet fish. It’s high in protein and rich in omega-3 fatty acids. Branzino tastes remarkably similar to other types of sea bass and halibut.
Branzino is native to the western and southern coasts of Europe and the northern coasts of Africa. Outside its native Mediterranean Sea, Branzino can be found in the eastern Atlantic Ocean and the Black Sea.
Branzino Substitute?
If you must find a substitute for Branzino, look for a similarly white, lean, and flaky fish.
Options include Atlantic croaker, black sea bass, flounder, rainbow smelt, red snapper, tilapia, rainbow trout, weakfish (sea trout), and whiting.
How long will Branzino last?
Keep Branzino in the airtight container in the fridge for three days. You can reheat it, but we prefer to eat it cold. We actually prefer to eat this fish cold the next day, but it’s delicious hot or cold, your preference here.
Why You Should Quit Tossing Fish Heads And Eat It Instead. Yum!
Usually, people use the body of a fish for consumption and throw away its head.
The reality is that the head of the fish is much more nutritious than the body of the fish. A fish head is rich in many vitamins, minerals, and healthy fats (and is one of the healthiest foods for your health).
Ingredients
- 2 large whole Branzino fish or similar mild-tasting white fish (ask your fishmonger to clean, gut and scale the fish for you or do it yourself)
- 4 Tbsp. melted butter
- 2 Tbsp. Olive oil
- 1 tsp. garlic powder
- 1 tsp dry oregano
- 1 tsp. paprika
- 3 Tbsp. squeezed lemon juice
- sea salt and pepper to taste
- 4 garlic cloves, minced
- 1 onion, sliced
- 2 lemons, sliced
- dry parsley
- 2 Tbsp. Olive oil for the pan
- 1/2 cup white wine or chicken broth
- potatoes, thinly sliced or cubed 1/2 inch thickness
- bell peppers, sliced
- fresh parsley or your favorite herb for the garnish
Instructions
Heat the oven to 400 degrees F.
Rinse and pat dry fish.
Make three or more slits on both sides of the fish.
Make a seasoning mix by combining: melted butter, olive oil, sea salt, pepper, garlic powder, oregano, and squeezed lemon juice.
Mix well and adjust to taste.
Place fish on a lightly oiled baking sheet.
Brush fish with seasoning mix on both sides, inside the cavity and the slits.
Insert fresh minced garlic, sliced onion, and lemon slices inside the fish cavity.
Insert lemon slices into the slits.
Add sliced bell peppers, potatoes, and the rest of the sliced onion to form a frame around the fish.
Add wine and the remaining seasoning mix over the veggies.
Dust with additional paprika, salt, and dry parsley.
Bake for about 30 minutes uncovered or until the fish flakes easily and the potatoes are soft.
Drizzle with lemon juice and dripping from the seasoning.
Garnish with fresh herbs (parsley) and serve.
Bake until fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary according to the type/size of your fish.)
