Whole Roasted Branzino
The key to success with this recipe is making sure you get the freshest fish possible. Find a local fish monger, place the order in advance, and ask them to gut and descale it for you. The preparation is super easy and the presentation is beautiful on your holiday table.
Serve this alongside roasted vegetables and grains with chimichurri or any other sauce that you love. If you can’t find Branzino you can substitute for Sea Bass or Red Snapper. Whatever you choose try to get fresh fish that hasn’t been previously frozen.
Wishing you a safe and cozy holiday with your loved ones.
Stay positive and healthy!
XO
Chay
Yield: 2-4
Whole Roasted Branzino
Ingredients
- 2 whole Branzino, gutted and descaled
- 1 teaspoon sea salt, plus more as needed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- fresh ground pepper
- 2 handfuls of fresh herbs (parsley, cilantro, and dill) rinsed, dried, and roughly chopped, plus more for garnish
- 2 cloves garlic, minced
- 1 lemon, halved
- Olive oil, as needed
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Rinse fish with cold water and pat dry with paper towels, inside and out. Use a sharp knife and gently score 3 lines on top of the fish diagonally about 1 inch apart. Place the fish on the baking sheet and set aside.
- In a small bowl combine and mix salt, cumin, paprika, and pepper. Prepare the fresh herbs and garlic and mix those together in a separate bowl. Thinly slice one half of the lemon and reserve the other half for later.
- Drizzle and rub olive oil over the fish on both sides and inside the cavity. Season the fish with spice mixture on both sides and inside the cavity. Stuff the herbs in each cavity making sure to divide evenly. Tuck a few lemon slices over the herbs.
- Roast for 20 minutes. Remove from the oven and transfer to a serving dish. Drizzle with extra olive oil and a squeeze of fresh lemon. Sprinkle with fresh herbs, and finish with sea salt and fresh pepper.