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!

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.

  • 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.

  • 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.

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

380 calories; protein 53g 106% DV; carbohydrates 6.6g 2% DV; fat 12.6g 19% DV; cholesterol 117.3mg 39% DV; sodium 236.8mg 10% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2014
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 is the fish was a BIG hit! Gonna have to buy more bronzino (bronzini?) soon. Thanks! Read More
(14)

Most helpful critical review

Rating: 3 stars
01/06/2019
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 another 25 min and was just about done. Will try at 400 degrees on the bottom rack next time. Very clean tasting fish. Read More
(1)
36 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/09/2014
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 is the fish was a BIG hit! Gonna have to buy more bronzino (bronzini?) soon. Thanks! Read More
(14)
Rating: 5 stars
11/06/2015
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 in a blender. Read More
(5)
Rating: 5 stars
03/25/2014
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 into taking a small bite and wow. It was so delicious. Melt in your mouth no fishy taste. I have written it down and put it in my recipe box. It not only is a keeper but a pass along too! Thanks for sharing this. You rock! Read More
(4)
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Rating: 5 stars
01/21/2019
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 easy to prepare and so tasty. It’s light and healthy worth the price. Read More
(3)
Rating: 5 stars
06/16/2015
Delicious! The fish was so moist and delicious! Read More
(2)
Rating: 5 stars
03/23/2014
Wonderful recipe! The rosemary and oregano are a nice subtle touch on the delicate lemon juice flavoring with the Bronzino. Read More
(2)
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Rating: 5 stars
08/18/2016
Made this on the grill using a disposable aluminum pan. It was excellent. Read More
(1)
Rating: 5 stars
03/16/2015
I had never heard of Branzino before and did not think the local store would carry it but to my surprise they had it and it was on sale! We followed your directions to the letter and this made for a wonderful date night meal. Next time we will remember to take a photo it was a beautiful display. The flavor was mild and the fish was very tender. Thanks for sharing! Read More
(1)
Rating: 3 stars
01/06/2019
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 another 25 min and was just about done. Will try at 400 degrees on the bottom rack next time. Very clean tasting fish. Read More
(1)