AuthorMimoza TresovaI have made this dish so many time, it's so easy and very simple. I am using Sea Bass or as it's called in Mediterranean Branzino fish. This fish will be very moist and flavorful, if you leave the head and the bone in.
I have made this dish so many time, it's so easy and very simple. I am using Sea Bass or as it's called in Mediterranean Branzino fish. This fish will be very moist and flavorful, if you leave the head and the bone in.
2 medium whole branzino fish or sea bass gutted and cleaned
2 lemonsthinly sliced
2 sprigs of rosemary
2 sprigs of flat-leaf parley
1 tsp dry thyme
1 pinch coarse salt as needed
1 pinch black pepper
2 tbsp extra virgin olive oil
1
Preheat the oven at 425 degrees F.
2
Rinse the fish with cold water and pat dry. Then place the fish on a lightly oiled baking pan. Lightly rub with olive oil and season with sea salt, pepper and thyme inside out.
3
Then inside the cavity arrange parsley, rosemary and sliced lemons (3-4 slices for each fish).
4
Bake uncovered for 15-20 minutes. Then place the pan in the broil for 2 more minutes to crisp the skin.
5
Remove from oven and drizzle with olive oil and finish with squeeze of lemon.
Ingredients
2 medium whole branzino fish or sea bass gutted and cleaned
2 lemonsthinly sliced
2 sprigs of rosemary
2 sprigs of flat-leaf parley
1 tsp dry thyme
1 pinch coarse salt as needed
1 pinch black pepper
2 tbsp extra virgin olive oil