Branzino Recipe
Whole, rosemary and lemon roasted Mediterranean Sea bass with Yukon gold potatoes, arugula and lemon oregano vinaigrette
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Ingredients
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Main Ingredients
Lemon Oregano Vinaigrette
Method
Preparation of Ingredients
- 1
- 2
Prepare the Branzino
Rinse the branzino under cold water and pat dry with paper towels. Score the skin on both sides with 2-3 diagonal cuts. Season the inside cavity with salt, and stuff it with 2 lemon halves and rosemary stems.
Roasting
- 3
Roast the Potatoes
Toss the parboiled potatoes with olive oil, salt, and black pepper. Spread them on one side of a large baking sheet.
- 4
Roast the Branzino
Place the prepared branzino on the other side of the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Roast in the preheated oven for about 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
Lemon Oregano Vinaigrette
- 5
Make the Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
Serving
- 6
Plate and Serve
On a serving platter, arrange the arugula as a bed, place the roasted branzino on top, and add the roasted potatoes on the side. Drizzle with the lemon oregano vinaigrette before serving.