Branzino, also known as European sea bass, is a delicious white fish with a mild flavor. I like to cook them whole, stuffed with lemon wedges, fresh oregano, and rosemary before roasting them for an easy dinner full of Greek flavor.
Ingredients:
2 tablespoons olive oil, divided
1 red onion, chopped
salt and ground black pepper to taste
2 whole branzino (sea bass) fish, cleaned
4 lemon wedges, divided
2 sprigs fresh rosemary
½ cup white wine
¼ cup lemon juice
1 tablespoon fresh oregano leaves
¼ cup chopped italian flat-leaf parsley
Directions:
Preheat the oven to 325 degrees F (165 degrees C).
Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
Place 2 whole branzino fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over 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; garnish with parsley and 2 lemon wedges.
