Cooking 101: Branzino!
An impressive fish for serving because it can be cooked whole, branzino makes for a stupendous and hearty meal that can be prepared by various means with a number of different flavorings, herbs and spices. Here’s all you need to know to do just that!
Ranging in size from one-and-a-half to 3 pounds, the branzino fish is known by many names, including variations in spelling from bronzino and bronzini, as well as European sea bass, spigola, loup de mer, robalo and lubina. There are so many terms for this fish because of its wild popularity in the Mediterranean; mainly Spain, Italy and Greece. Popular for special events and other significant occasions, the branzino is typically reserved for holidays and the like.
Often prepared whole, branzino can be grilled, roasted, poached, steamed or braised. By cooking it whole, it is nearly impossible to end up with dry, overcooked fish because the bones help to add flavor and moisture. This particular fish is popular because of its mild yet sweet flavor and firm texture that work well with the popular ingredients of the region. While there are many different seasonings, herbs and pairings for branzino, fan favorites include lemon and herb, garlic and herb, lemon soy, rosemary, tomato and capers, cilantro-mint, and any other flavor combos you imagine.
Getting Started: What You Need
For 4 servings, about 2 branzino (~3 Lbs.) is sufficient. Simply ask our butchers to scale and gut the branzino for a much easier preparation process. Since it is a delicate white fish, you don’t want to overwhelm it with too many bold flavors. Try to keep herbs and seasonings light & clean to maintain its naturally fresh flavor.
Step 1: If broiling, lay your branzino out on a parchment lined baking sheet. Pat your branzino dry, then season the inside cavity with kosher salt by pinching some up with your fingers and sprinkling.
Step 2: Add your stuffing ingredients to the inside. (lemon slices/herbs/additional spices)
Step 3: Drizzle & coat the outside with light layer of olive oil. Sprinkle with additional salt.
Step 4: Broil for 20 minutes.
Step 5: While not mandatory, if you wish to debone your fish for family/guests you can use 2 large spoons and follow this helpful how to by Pamela Salzman!
Also Great On The Grill!
Season and stuff your branzino as you would for broiling, then let your grill come to temperature at medium-high heat. Oil your grill before placing your branzino, then grill about 5-7 minutes per side. Drizzle with olive oil, sprinkle with salt and garnish with fresh herbs before serving.
Super & Amazing Sides For Branzino
“This recipe for Greek roasted branzino is perfect for a simple and healthy weeknight meal that requires almost zero clean up! Full of bright lemon and earthy oregano, this dish will transport you to a seaside taverna in Greece.” – Mila Furman, Girl And The Kitchen
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October 30, 2018