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Whole Branzino Baked with Mediterranean herbs
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Baked Mediterranean Branzino (Sea-Bass)

Delicious white, flaky fish baked with rosemary, bay leaves and lemon in olive oil. Branzino is the perfect fish to bake, grill or fry.
Course Main Course
Cuisine Albanian, Mediterranean
Keyword Baked Sea-Bass, baked whole branzino, Mediterranean Branzino
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 913kcal
Author Sonila

Equipment

Ingredients

Baked Branzino

  • 2 medium size branzinos gutted and cleaned
  • 5 tbsps olive oil
  • 2 lemons
  • 5 bay leaves
  • 2 rosemary twigs
  • 6 garlic cloves
  • 6 cipolline onions
  • 5 ozs grape tomatoes
  • 0.5 tsp salt add salt to taste

Roasted Potatoes

  • 6 russet potatoes
  • 2 cups chicken broth
  • 5 tbsps olive oil
  • 0.5 tsp black pepper
  • 1 tsp salt
  • 2 tbsp chopped parsley

Arugula Salad

  • 4 ozs arugula
  • 6 ozs grape tomatoes
  • 1 english cucumber
  • 1 green bell pepper
  • 1 shallot
  • 5 ozs feta cheese
  • 0.5 cup kalamata olives
  • 5 tbsps olive oil
  • 3 tbsps red wine vinegar
  • 1 tbsp oregano

Instructions

Baking Branzino

  • Clean and thaw branzino ahead of time. Place on a baking tray after coating the bottom of the tray with olive oil.
  • Cut one lemon in half, juice it and pour the lemon over the 2 branzinos and inside their bellies. Place bay leaves throughout the tray as well as the rosemary twigs. Add the onions and garlic.
  • Sprinkle salt over everything in the baking tray. As well as the remaining olive oil. I cut the 2nd lemon in half and add it to the tray. 
    Bake for about 45 minutes at 380 degrees. Add the grape tomatoes the last 10 minutes. 
  • Please note that baking time depends on thickness of the fish. It can take anywhere from 35-45 minutes. Also, you can choose to broil the last 5 minutes to give a crispy look to the fish.

Roasted Potatoes (tave me patate)

  • Peel the potatoes and place them in water.
  • Cut potatoes in desired shape. Add olive oil to the baking tray, add potatoes to the tray. Sprinkle with salt, pepper and parsley. Add chicken broth and bake for about 45 minutes at  400 degrees. Try to bake simultaneously with the fish so everything can be ready at the same time.

Arugula Salad

  • You can choose to toss the salad or not. Tossed mixes the flavors better while like i have it in pictures in this post, looks better if you have guest and want a presentable meal. 
  • Place arugula on a salad flat dish. Add grape tomatoes on top (i cut them in half because of the kids but you don't have to cut them). 
  • Peel cucumber, cut and add to the salad. Repeat with shallot, cut in very fine pieces and add to the salad. 
  • Add olives, feta cheese and chopped green pepper. Choose whichever way it looks appealing to you.
  • Add salt and oregano. Finally, pour olive oil and vinegar over the salad or let guest add oil/vinegar to their plates individually. 

Nutrition

Calories: 913kcal | Carbohydrates: 54g | Protein: 64g | Fat: 50g | Saturated Fat: 10g | Monounsaturated Fat: 30g | Cholesterol: 263mg | Sodium: 1549mg | Potassium: 2134mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1567IU | Vitamin C: 64mg | Calcium: 285mg | Iron: 6mg