Pan-Roasted Whole Branzino

Name: Pan-Roasted Whole Branzino
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 whole branzino or other white-fleshed fish, about 3 pounds total, descaled and cleaned; 4 Tbsps butter; 2 Tbsps canola or other neutral oil; 1 lemon, halved; 1 Tbsp chopped parsley; 3 sprigs rosemary, thyme, or other mixed herbs; 4 servings Salt and pepper

You can never have too many main course recipes, so give Pan-Roasted Whole Branzino a try. This recipe serves 4. Watching your figure? This gluten free, fodmap friendly, and pescatarian recipe has 607 calories, 80g of protein, and 29g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 20 minutes. If you have branzino, salt and pepper, canolan oil, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.

Instructions

Preheat an oven to 425°F.

Equipment you will use

Oven

Dry the fish thoroughly inside and out with paper towels, then season liberally with salt and pepper. Slice half the lemon into thin slices and lay them inside the cavities of the fish, along with the rosemary, thyme, or other herbs.

Ingredients you will need

Salt And Pepper

Rosemary

Herbs

Lemon

Thyme

Fish

Equipment you will use

Paper Towels

Heat the oil in a large, oven-proof skillet or roasting pan large enough to hold the fish over medium heat until almost smoking (or use multiple skillets), ensure that the entire surface of the skillet is coated in oil to avoid sticking.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Roasting Pan

Oven

Lay the fish carefully in to the skillet, and cook for a minute. Spoon some of the oil over to top of the fish to coat it, then transfer the pan(s) to the oven.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Oven

Roast the fish for about ten minutes, until just cooked through. If desired, finish by broiler to crisp the top of the skin.

Ingredients you will need

Fish

Equipment you will use

Broiler

Remove from the oven and add the butter and parsley to the pan. As it sizzles and turns golden, spoon it constantly over the fish to infuse with flavor.

Ingredients you will need

Parsley

Butter

Fish

Equipment you will use

Oven

Frying Pan

Sprinkle the parsley into the butter for the last few moments of cooking.

Ingredients you will need

Parsley

Butter

Serve the fish immediately with the second half of the lemon cut into wedges for juicing over the fish.

Ingredients you will need

Lemon

Fish

Equipment

Ingredients

Servings:

whole branzino or other white-fleshed fish, about 3 pounds total, descaled and cleaned 4Tbsps

butter 2Tbsps

canola or other neutral oil 1

lemon, halved 1Tbsp

chopped parsley 3sprigs

rosemary, thyme, or other mixed herbs 4servings

Salt and pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.