Oven Baked Mediterranean Branzino (Sea-Bass)

This Oven Baked Mediterranean Branzino (Sea-Bass) 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. 

Always start with the freshest fish you can buy and prepare the same day you buy it.

What Does Branzino Taste Like?

It may seem intimidating to cook a whole fish, but it’s actually easier than you think.

• Rinse and pat dry fish.

As you can see, there is one large bone on the inside. 

• Make three or more slits on both sides of the fish.

I got the PERFECT TOOL for the job – Rhinoreto Fish fillet knife 

Proper tools for the job are A MUST! I could barely slice my previous fish with a regular knife. This one slices the fish LIKE BUTTER!

Sheet-Pan meals are super quick and easy to make, less work cleaning afterward, and baked food is healthier for you!

I love to add potatoes and veggies when I bake meat or fish.

Thinly slice veggies and potatoes so that they will be completely cooked alongside your fish. I usually cut them into about 1/2-inch cubes.

We always buy Dynamic Duo combination red and yellow Creamer potatoes at Costco. They pair up with so many recipes that I make.

Mini bell (or salad) peppers are another staple at our house. If you paid attention to how colorful my dishes are, thanks to these guys that add so much color and texture to many recipes.

But, you can use any veggies you have on hand; just thinly slice them.

My go-to seasoning for the veggies and potatoes: Olive oil, salt, pepper, garlic powder, Italian spices, paprika, and dry parsley. You can use your favorite spices.

I love Whole Baked fish, but I would never order it at the restaurant; it’s kinda messy eating with all these bones. At home – it’s a lot of fun to dig in and scoop every morsel of this delicious fish.

This recipe is super flexible and adjustable as most of my recipes.

As you can see, I have 4 Branzini featured, but you can bake two or more. We bought more since I wanted to share this delicious recipe with my Mother-in-law! 

How to Bake Mediterranean Branzino (Sea-Bass) with potatoes and veggies

Ask your fishmonger to clean, gut and scale the fish for you or do it yourself.

Keep it simple!

Since Branzino is a very mild-tasting fish, it’s up to you to add just a little seasoning or a lot of seasoning.

The best fish tastes great on its own and needs to be enhanced with simple and classic flavors. 

• Make sure to rinse and pat dry fish well first.
• 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 inside the slits. 
• Insert fresh minced garlic, sliced onion, and lemon slices inside the fish cavity.
• Insert lemon slices into the slits.

• Dust with additional paprika, salt, and dry parsley.

• Bake in the preheated to 400°F oven uncovered for about 30 minutes or until fish flakes easily.
• Drizzle with lemon juice and dripping from the seasoning.
• Garnish with fresh herbs (parsley or your favorite herbs) 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.)

Whole Branzino is super delicious fish, and when paired with vegetables and potatoes, it makes perfect healthy lunch or dinner.

My Hubby said: “No wonder we rarely go out if I can eat like this at home!”

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.

If you love this recipe, try the Oven Baked Whole Snapper

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Oven Baked Mediterranean Branzino (Sea-Bass)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

This Oven Baked Mediterranean Branzino (Sea-Bass) with potatoes and veggies makes an impressive fish dinner you can make any day of the week!

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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

1. Heat the oven to 400 degrees F.
2. Rinse and pat dry fish.
3. Make three or more slits on both sides of the fish. 
4. Make a seasoning mix by combining: melted butter, olive oil, sea salt, pepper, garlic powder, oregano, and squeezed lemon juice.
5. Mix well and adjust to taste.
6. Place fish on a lightly oiled baking sheet.
7. Brush fish with seasoning mix on both sides, inside the cavity and the slits. 
8. Insert fresh minced garlic, sliced onion, and lemon slices inside the fish cavity.
9. Insert lemon slices into the slits.
10. Add sliced bell peppers, potatoes, and the rest of the sliced onion to form a frame around the fish.
11. Add wine and the remaining seasoning mix over the veggies.
12. Dust with additional paprika, salt, and dry parsley.
13. Bake for about 30 minutes uncovered or until the fish flakes easily and the potatoes are soft.
14. Drizzle with lemon juice and dripping from the seasoning.
15. Garnish with fresh herbs (parsley) and serve.

Notes

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.)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Rachael Ray 54071 Nonstick Bakeware with Grips, Nonstick Cookie Sheet / Baking Sheet - 11 Inch x 17 Inch, Gray with Orange Grips
• 
  Rachael Ray 54070 Nonstick Bakeware with Grips, Nonstick Cookie Sheet / Baking Sheet - 10 Inch x 15 Inch, Gray with Orange Grips
• 
  Rhinoreto Fish fillet knife. Flexible, stainless steel blade. Filet knifes for fish with sheath and sharpener. (6.5)

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