2 whole Branzino, about 1 pound each, gutted and scaled
¼ cup extra-virgin olive oil
sprinkle kosher salt
sprinkle coarse black pepper
For stuffing:
4 sprigs Italian flat-leaf parsley
2 sprigs rosemary
2 sprigs fresh sage
2 garlic cloves, sliced
½ lemon, thinly sliced
sprinkle kosher salt
sprinkle coarse black pepper
For the vegetables:
1 pound fingerling potatoes, cut into thin slices
2 cups cherry tomatoes
½ cup pitted cured black olives
2 tablespoons salted capers
¼ cup Italian flat-leaf parsley, roughly chopped
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh oregano, roughly chopped
To serve:
freshly chopped flat-leaf parsley
lemon slices
Takes ,
serves 4-6.
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Prepare the vegetables: Place potatoes and fresh herbs into a medium bowl. Drizzle with oil then toss to combine. Spill almost all of the potatoes onto the baking sheet, reserving about 30 slices to the side.
Prepare the fish: Season the cavities of the fish with salt and pepper, then stuff with herbs, garlic and lemon. Rub the fish with olive oil then place onto the potatoes. Add reserved potatoes onto fish to resemble scales sprinkle with salt and pepper to taste. Sprinkle with salt and pepper. Place tomatoes, capers and olives into the bowl, drizzle with olive oil, toss then place around the fish. Sprinkle fish with black pepper.
Cover with a second piece of parchment paper and transfer to oven to bake for 20 minutes. Remove from oven and discard paper cover. Return to oven and cook for 25 minutes more or until fish is cooked through.
Debone fish: Remove herbs, lemon and garlic from the cavity of the fish. Using a sharp knife, remove the head by cutting into the flesh, following the curve of the gill cover. Gently pull head away. Cut the tail and remove. Discard both or reserve all discarded parts and bones to prepare a fish stock. Using a fork, gently pull away and discard the various fins running across the top and bottom of the fish. Using a sharp knife, cut lengthwise along the side of the fish, dividing it. Nudge the cooked flesh off of the vertebrae and bones. Then, remove vertebrae and bones by slowly lifting them upwards and away from the body. Go back with a sharp knife and fork and remove any bones that might still remain. Reassemble fish by repositioning the flesh and potatoes back in place.
After the fish are deboned, transfer to attractive serving platter. Toss potatoes, tomatoes, capers and olives on baking dish then transfer to platter, arranging around the fish in an attractive manner. Sprinkle with chopped fresh parsley. Add sliced lemon as garnish. Serve immediately.
Whole Roasted Branzino
Ingredients
2 whole Branzino, about 1 pound each, gutted and scaled
¼ cup extra-virgin olive oil
sprinkle kosher salt
sprinkle coarse black pepper
For stuffing:
4 sprigs Italian flat-leaf parsley
2 sprigs rosemary
2 sprigs fresh sage
2 garlic cloves, sliced
½ lemon, thinly sliced
sprinkle kosher salt
sprinkle coarse black pepper
For the vegetables:
1 pound fingerling potatoes, cut into thin slices
2 cups cherry tomatoes
½ cup pitted cured black olives
2 tablespoons salted capers
¼ cup Italian flat-leaf parsley, roughly chopped
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh oregano, roughly chopped
To serve:
freshly chopped flat-leaf parsley
lemon slices
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Prepare the vegetables: Place potatoes and fresh herbs into a medium bowl. Drizzle with oil then toss to combine. Spill almost all of the potatoes onto the baking sheet, reserving about 30 slices to the side.
Prepare the fish: Season the cavities of the fish with salt and pepper, then stuff with herbs, garlic and lemon. Rub the fish with olive oil then place onto the potatoes. Add reserved potatoes onto fish to resemble scales sprinkle with salt and pepper to taste. Sprinkle with salt and pepper. Place tomatoes, capers and olives into the bowl, drizzle with olive oil, toss then place around the fish. Sprinkle fish with black pepper.
Cover with a second piece of parchment paper and transfer to oven to bake for 20 minutes. Remove from oven and discard paper cover. Return to oven and cook for 25 minutes more or until fish is cooked through.
Debone fish: Remove herbs, lemon and garlic from the cavity of the fish. Using a sharp knife, remove the head by cutting into the flesh, following the curve of the gill cover. Gently pull head away. Cut the tail and remove. Discard both or reserve all discarded parts and bones to prepare a fish stock. Using a fork, gently pull away and discard the various fins running across the top and bottom of the fish. Using a sharp knife, cut lengthwise along the side of the fish, dividing it. Nudge the cooked flesh off of the vertebrae and bones. Then, remove vertebrae and bones by slowly lifting them upwards and away from the body. Go back with a sharp knife and fork and remove any bones that might still remain. Reassemble fish by repositioning the flesh and potatoes back in place.
After the fish are deboned, transfer to attractive serving platter. Toss potatoes, tomatoes, capers and olives on baking dish then transfer to platter, arranging around the fish in an attractive manner. Sprinkle with chopped fresh parsley. Add sliced lemon as garnish. Serve immediately.
Whole Roasted Branzino
5 / 5. 1
Whole Branzino stuffed with garlic, lemon and fresh herbs, roasted with buttery fingerling potatoes, cherry tomatoes, capers and black olives…
This WHOLE ROASTED BRANZINO recipe is so remarkable, you’ve just got to try it!
A couple seasons back, we crafted the ultimate GRILLED WHOLE TROUT recipe, and the crowd went wild. Seriously, what’s not to love? A perfectly prepared whole fish flavoured with herbs, lemon and onion. That got us thinking: what if we did another cooked whole fish, but instead of using the barbecue or griddle, what if we did it in the oven? Good news! This WHOLE ROASTED BRANZINO recipe is the result, and sheesh, is it ever good.
More good news! You should also know we’re big fans of fish and seafood recipes here at WATC, so if this is your thing, you’ve come to the right place. Some of our favourites include this EASY ASIAN SALMON, and these SEARED SCALLOPS served with a tangy BEURRE BLANC. Two other faves include our sizzling SEARED ARCTIC CHAR and these GRILLED JUMBO SHRIMP.
Before we start, we want to do a big shout-out to our friends at ACQUOLINA in Venice, Italy. A few years back, I had the great pleasure of enjoying this dish there. They also served some equally delicious appetizers and dessert. If you’re planning a trip to Italy, please consider staying in their charming villa or taking a cooking class, as I did. Simply take a vaporetto across the lagoon to Lido and enjoy this oft-overlooked jewel of Venice. Although we made a few tweaks to Chef Marika Contaldo Seguso’s recipe, we do hope we did it justice. It certainly tastes as memorable.
Here are a few additional tips on making WHOLE ROASTED BRANZINO:
BRANZINO
Affectionately referred to as the pride of the Mediterranean, BRANZINO is most commonly referred to as European sea bass. It is an ocean-going fish found in the waters of Western Europe and the Mediterranean. When purchasing, it may also be labelled as loup de mer, Mediterranean sea bass, white bass, capemouth, white salmon, white mullet or robalo. We suggest purchasing whole, fresh Branzino from a favourite fishmonger, asking them to scale and gut the fish for you. Doing so makes the preparation of this dish less, umm, well… gross, LOL. Unless you’re a fisherman who loves gutting fresh fish, we suggest leaving this task to the pros.
We crafted this recipe using two whole fish, each weighing a pound. Preparing and serving two fish of this size is a good quantity for around six guests, although I served four and enjoyed some next-day leftovers. Yum! Preparing the fish is easy: sprinkle the cavities with a bit of kosher salt and black pepper, then rub the outside with a tiny drizzle of extra-virgin olive oil.
BEST STUFFING FOR WHOLE FISH
So we’re calling this gathering of fresh herbs, seasoning, lemon and garlic “stuffing” although that’s not quite accurate. Sometimes recipes call for a mixture to be stuffed into the cavity of poultry or wrapped up in a paillard of meat or game, eventually getting eaten along with the meat. In this case, think of this stuffing for whole Branzino more as a flavour enhancer.
Laying aromatic herbs inside the fish, such as fresh sage, rosemary and sprigs of fresh flat-leaf parsley, also labelled as Italian parsley, gives it flavour. So does the addition of lemon slices and two sliced garlic cloves.
ADDING THE STUFFING TO THE FISH
Adding the herbs, lemon and garlic to the cavity is easy. Simply lay it within and feel free to have little leaves, stems and edges slightly exposed. The fish is getting stuffed to the gills, get it? Just keep adding more and more until it’s fully filled with the quantities listed below in the ingredients list. The filling will wilt and soften as the whole fish roasts, imparting the flavours to the flesh. The stuffing isn’t eaten, but can be used with the fish bones to make a stock. More about that in a bit.
ASSORTED VEGETABLES AND HERBS
The next photo shows the interesting combination of fresh vegetables, cured olives and salted capers assembled to go with this fish dish. Oh, and guess what? There are more fresh herbs in this step. Hopefully, you’re catching the overall important vibe about the flavour of this dish: fresh is on the way. We expect you’ll have no problem finding juicy cherry tomatoes and the fresh herbs at a local market or produce stand. The fingerling potatoes may require a bit more of a search, but most markets seem to carry them during warm-weather months. If you can’t find them, substitute with small red or yellow new potatoes. Oh, and what about the cured olives and salted capers? Keep reading.
CAPERS AND OLIVES
Perhaps no one should be surprised that both olives and capers are included in this recipe. These two essential ingredients are staples in Italian, Greek, Spanish, French and Moroccan cuisines. For this wonderful recipe, two upgrades. Regarding the black olives, although Kalamata olives will work, instead try to find cured or sun-dried black olives like Niçoise or Taggiasca olives, brined in white vinegar. With the capers, you can use a variety that’s been pickled or marinated in vinegary brine, but try using salted capers instead. Available in gourmet stores or speciality shops, these tiny salted buds crisp up when baked. Note how we also included black pepper plus sea salt flakes or kosher salt in the pic? Be generous with the cracked pepper on top of the fish, but be light with whichever salt you use. The capers flavour the veggies perfectly on their own.
FINGERLING POTATOES
Oh, fingerling potatoes, we really love you! If this is the first time you’re even hearing about these small, stubby, finger-shaped potatoes, let this recipe be your springboard. Fingerlings are varieties that naturally grow small and narrow, and they’re loaded with vitamins and nutrients, including vitamin C, fibre and vitamin B6. They’re also low in fat and sodium, with a lower glycemic index than some other potatoes. For this recipe, we’re thinly slicing each spud into small rounds.
Once the fingerling potatoes are all sliced, transfer them to a medium bowl and hit them with, you guessed it, freshly chopped herbs. We love the flavour of chopped fresh rosemary, parsley and oregano. Then drizzle with extra-virgin olive oil, tossing by hand to combine. This herbed potato mix will be used as a base onto which the whole fish are baked, but we’ll also use a few to decorate the outside of the fish.
ROASTED VEGETABLE SIDE
Make sure to watch the VIDEO attached to this story to see how we prepare the fish and vegetable side dish for the oven. First, we spill the potatoes onto the baking tray and then lay the fish on top. Next step is to get all creative with presentation by decorating the top-facing sides of the fish with a few potatoes to resemble scales. The final step is to spill the tomatoes, capers and olives into the bowl, drizzle with oil and toss. It’s all so easy.
ROASTING WHOLE FISH ON A BAKING TRAY
The wonderful thing about this method of preparing whole fish on a baking tray, sheet pan or rimmed baking sheet is about ease. After scattering the vegetable mixture onto the tray and distributing it evenly around the two fish, there are just two things left to do. First, grab your phone and snap a pic of this gloriously gorgeous meal, posting on your socials using #weekendatthecottage to show off your beautiful handiwork. Then cover the tray with a sheet of parchment paper, transfer to the oven and bake as directed.
Yup, it’s that easy, but let’s not lose sight of what’s happening here. The baking tray cooks all of the elements of the meal evenly to perfection. The Branzino is cooked tender and flaky while the potatoes crisp up on the pan with the tender tomatoes, olives and crispy capers.
DEBONING A WHOLE FISH
Yes, we do a quick tutorial on how to clean the two roasted fish using a sharp knife in this VIDEO. We also listed instructions down below. Additionally, visit our dedicated post on HOW TO DEBONE A WHOLE FISH. This comprehensive, step-by-step guide is one of our most popular posts for good reason: it works like a charm every time.
Wait! What? Sorry, I know this might not be the prettiest pic but saving all the bones, head, tail, fins and stuffing from the fish is an excellent idea. Simply place everything into a medium-sized soup pot. Cover with water, bring to a boil, then simmer for two hours on low. You’ll end up with a rich, fabulously flavoured fish stock that you can then use for other recipes like this satiating CREAMY SEAFOOD CHOWDER. It’s a very good idea.
SERVING
Once the fish have been deboned, transfer them to an attractive serving platter. This white fish will be tender and delicate once cooked, so be gentle as you lift it using a wide spatula and fork or an elongated lifter. Then toss the potatoes, tomatoes, capers and olives on the baking sheet before transferring them to the presentation platter as well. Because this whole roasted fish idea is so special when served, let’s also include a garnish of freshly chopped parsley plus some fresh lemon wedges tucked in the side. Beautiful.
In crafting this post, we also wondered whether or not readers would be wondering what SIDE DISHES go with whole fish. Although you can pair this with our SEARED ZUCCHINI, SUMMER COUSCOUS or this tasty EASY RICE SALAD, we think it needs nothing more than a TOSSED GREEN SALAD topped with one of our popular DRESSINGS. As I always say, it doesn’t need to be complicated. Don’t mess with a good thing!
PIN IT!
This whole roasted fish recipe is so easy and delicious, we suggest you PIN the recipe to a favourite main course, dinner, fresh fish or seafood board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
This WHOLE ROASTED BRANZINO baked with veggies and fresh herbs is absolutely amazing. Buon appetito!
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Ingredients
2 whole Branzino, about 1 pound each, gutted and scaled
¼ cup extra-virgin olive oil
sprinkle kosher salt
sprinkle coarse black pepper
For stuffing:
4 sprigs Italian flat-leaf parsley
2 sprigs rosemary
2 sprigs fresh sage
2 garlic cloves, sliced
½ lemon, thinly sliced
sprinkle kosher salt
sprinkle coarse black pepper
For the vegetables:
1 pound fingerling potatoes, cut into thin slices
2 cups cherry tomatoes
½ cup pitted cured black olives
2 tablespoons salted capers
¼ cup Italian flat-leaf parsley, roughly chopped
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh oregano, roughly chopped
To serve:
freshly chopped flat-leaf parsley
lemon slices
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Prepare the vegetables: Place potatoes and fresh herbs into a medium bowl. Drizzle with oil then toss to combine. Spill almost all of the potatoes onto the baking sheet, reserving about 30 slices to the side.
Prepare the fish: Season the cavities of the fish with salt and pepper, then stuff with herbs, garlic and lemon. Rub the fish with olive oil then place onto the potatoes. Add reserved potatoes onto fish to resemble scales sprinkle with salt and pepper to taste. Sprinkle with salt and pepper. Place tomatoes, capers and olives into the bowl, drizzle with olive oil, toss then place around the fish. Sprinkle fish with black pepper.
Cover with a second piece of parchment paper and transfer to oven to bake for 20 minutes. Remove from oven and discard paper cover. Return to oven and cook for 25 minutes more or until fish is cooked through.
Debone fish: Remove herbs, lemon and garlic from the cavity of the fish. Using a sharp knife, remove the head by cutting into the flesh, following the curve of the gill cover. Gently pull head away. Cut the tail and remove. Discard both or reserve all discarded parts and bones to prepare a fish stock. Using a fork, gently pull away and discard the various fins running across the top and bottom of the fish. Using a sharp knife, cut lengthwise along the side of the fish, dividing it. Nudge the cooked flesh off of the vertebrae and bones. Then, remove vertebrae and bones by slowly lifting them upwards and away from the body. Go back with a sharp knife and fork and remove any bones that might still remain. Reassemble fish by repositioning the flesh and potatoes back in place.
After the fish are deboned, transfer to attractive serving platter. Toss potatoes, tomatoes, capers and olives on baking dish then transfer to platter, arranging around the fish in an attractive manner. Sprinkle with chopped fresh parsley. Add sliced lemon as garnish. Serve immediately.
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