Branzino/Branzini is a type of sea bass primarily eaten in Europe. I first learned of this silver skinned beauty while on a shopping trip to a farmer’s market here in Atlanta. My husband and I were waiting in line to get our rainbow trout cleaned and decided while we were waiting we’d take a look around at the other fish. On a whim, we decided to try “something new.” Well that “something new” turned out to be this popular European fish! Not only that, but I just leaned Branzino is starting to appear on the menu at a few top Atlanta seafood restaurants. Where have I been?
In my opinion, this is one very simple, tasty recipe, perfect for summer dinners or even for a nice Sunday breakfast. The herbs perfume the fish, providing a sweet, delicate flavor your taste buds will love. Feel free, as you cook intuitively, to add whatever herbs you enjoy–I don’t think you can go wrong.
We’ve grilled this fish several different ways. You’ll see the photos below show us adding bay leaves — you can add those if you want but the recipe below is our favorite.
The following photos were taken with my Galaxy 3s camera. The photos aren’t that great but, who knows, maybe by Christmas, I’ll get nice digital SLR camera (Honey, are you reading this)?
One whole Branzino with head-on
Two sprigs of fresh rosemary
Two sprigs of fresh thyme
Two sprigs of fresh oregano
Bay leaves (optional)
Two-Three slices of lemon
Start your grill. Get it hot.
Try and get your fishmonger to clean your fish, if you can, to save you time. When you’re at home, you’ll simply rinse the fish one more time all over, including inside the fish cavity. Pat it dry.
Rub olive oil on the outside of the fish. Sprinkle the outside and the cavity of the fish with salt and pepper, at whatever amount you’re comfortable with.
Next, take your fresh herbs (best if from your own garden): rosemary, thyme, oregano, bay leaves (optional) and place them inside the cavity of the fish. Cut two slices of lemon and place inside of the fish cavity.
Squeeze a little of the lemon juice inside the fish cavity for good measure.
Place on heated grill until skin starts to crisp a little and then flip over. Once both sides of the skin are crisp and the inside is white and flaky, it’s ready to come off the grill.
Use any large sharp knife to carefully remove the spine and bones. Cut in two halves, share and enjoy this flavorful fish!
Let me know how it goes!