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Branzino Mediterranean

Rated as 4.5 out of 5 Stars
1

"This simple, healthy, and delicious Mediterranean fish, also known as 'Greek Sea Bass', should be cooked whole. The cavity of the fish can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. Can be found wild-caught in many stores. Enjoy!"
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Ingredients

40 m servings 380
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
  3. Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
  4. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.

Footnotes

  • Cook's Note:
  • If desired, red pepper flakes sprinkled on top of fish impart a little zip to the flavor during the cooking process.
  • Other vegetables such as celery, pepper, or tomatoes can also be added to the pan and/or to the fish cavity.
  • You can also try grilling it and flipping it over once.

Nutrition Facts


Per Serving: 380 calories; 12.6 6.6 53 117 237 Full nutrition

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Reviews

Read all reviews 24
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Thank you for the recipe! Made it just like you describe... well almost. I 'zested' up some of the lemon and mixed it with the onion that I put into the cavity. Other than that... Bottom line...

Most helpful critical review

The temperature was way too low as others have commented on. After 25 min at 325 degrees the fish was still raw. Turned the fish over and increased temp to 400 degrees and put on bottom rack for...

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Thank you for the recipe! Made it just like you describe... well almost. I 'zested' up some of the lemon and mixed it with the onion that I put into the cavity. Other than that... Bottom line...

Great and easy to make. I had to cook longer than 25 closer to 35-40. Great tasty fish. For sauce I usually make a blend with yellow mustard and olive oil lemon parsley and onions all mix well i...

I have never liked fish. The last time I ate fish was back in the 80s. I came across the recipe and decided to make it for my husband who loves any kind of fish any way it's cooked. He talked me...

Delicious! The fish was so moist and delicious!

Wonderful recipe! The rosemary and oregano are a nice subtle touch on the delicate lemon juice flavoring with the Bronzino.

Don’t be intimidated by cooking with the head on. If you just can’t stand the thought of it staring at you while you are trying to eat, cut the head off prior to plating. This recipe is very eas...

The temperature was way too low as others have commented on. After 25 min at 325 degrees the fish was still raw. Turned the fish over and increased temp to 400 degrees and put on bottom rack for...

(I "cheated" and had the Branzino filleted, although I did keep the rest of the fish/head for fish stock--couldn't waste that!) I didn't have white wine, so I used some vegetable stock in place...

Excellent! I didn’t think it would come out as good as it did. I followed the recipe to the T with the exception of the oven temp and cooking time. I cooked on Conv Bake at 400° and about 50 min...