Branzino al Forno

Name: Branzino al Forno
Prep time: PT20 minutes
Cook time: PT25-30 minutes
Total time: PT45-50 minutes
Yield: 2
Cuisine: Italy
Ingredients: 1 large (about 1.5 lbs / 680g) Whole branzino; 4 cloves Garlic; 3-4 sprigs null Fresh rosemary; 4-5 sprigs null Fresh thyme; 1 null Lemon; 4 tbsp Extra virgin olive oil; 1 cup Cherry tomatoes; null null Salt; null null Black pepper

Whole Baked Sea Bass

A simple yet elegant Italian classic featuring a whole branzino baked to perfection with aromatic herbs, garlic, lemon, and sweet cherry tomatoes. The fish is moist and flaky, infused with Mediterranean flavors.

準備時間20 minutes

調理時間25-30 minutes

合計時間45-50 minutes

分量2

難易度Easy

2件の編集· Feb 8

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👨‍🍳 作り方

1
Preheat your oven to 200°C (400°F). Prepare the fish: Make 2-3 shallow diagonal scores on each side of the branzino using a sharp knife. This helps the heat penetrate evenly and allows flavors to infuse. Season the cavity generously with salt and pepper. Stuff the cavity with half of the sliced garlic, half of the rosemary sprigs, half of the thyme sprigs, and half of the lemon slices.
⏱️ 10 minutes
2
Prepare the baking dish: In a baking dish large enough to hold the fish comfortably, toss the halved cherry tomatoes and the remaining sliced garlic with 2 tablespoons of olive oil, salt, and pepper. Arrange the tomatoes and garlic in an even layer to create a bed for the fish.
⏱️ 5 minutes
3
Place the prepared branzino on top of the bed of tomatoes and garlic. Tuck the remaining rosemary sprigs and lemon slices around and slightly under the fish. Drizzle the remaining 2 tablespoons of olive oil evenly over the fish and the vegetables. Season the outside of the fish generously with salt and freshly ground black pepper.
⏱️ 5 minutes
4
Bake the branzino in the preheated oven for 25-30 minutes. The fish is done when the flesh is opaque and flakes easily when tested with a fork at its thickest part. The skin should be lightly golden and slightly crisp. If the skin starts to brown too quickly, you can loosely tent the fish with foil.
⏱️ 25-30 minutes
5
Once cooked, carefully remove the fish from the oven. Let it rest for a few minutes before serving. Serve whole, with lemon wedges on the side for squeezing over the fish. Spoon some of the roasted tomatoes and garlic alongside each serving.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓Ensure the branzino is thoroughly cleaned and scaled for the best texture.
✓Patting the fish completely dry before scoring and seasoning is crucial for crispy skin.
✓Bringing the fish to room temperature for about 15-20 minutes before cooking ensures more even cooking.
✓Don't overcook the fish; it should be moist and tender. The suggested cooking time is a guideline; check for doneness early.
✓If you don't have branzino, other whole white fish like sea bream or snapper can be substituted.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add thinly sliced potatoes (parboiled or very thinly sliced raw) to the bed of vegetables before baking.
Incorporate pitted Kalamata olives and capers into the vegetable mixture for a briny kick.
Add a splash of dry white wine to the baking dish before cooking for extra moisture and flavor.