Branzino Del Mare Recipe
Make Branzino Del Mare Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole Fish & Seasoning
Vegetable & Herb Bed
Finishing & Serving
Method
Whole Fish & Seasoning
- 1
Prepare Fish
Pat the branzino very dry inside and out with paper towels. Make three shallow diagonal cuts through the skin on each side of the fish (about 1/4-inch deep). Season inside the cavity and on both sides evenly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
- 2
Stuff Fish
Stuff each cavity with half of the lemon slices, two thyme sprigs, two sliced garlic cloves, and 1 tablespoon chopped parsley. Drizzle about 1/2 tablespoon olive oil over each fish and rub gently so the oil and seasonings coat the skin and into the slashes.
Vegetable & Herb Bed
- 3
Prepare Vegetable Bed
In a bowl, toss the sliced fennel, cherry tomatoes, red onion, and olives (if using) with 2 tablespoons olive oil, 1 tablespoon lemon zest, 1/4 teaspoon red pepper flakes, and a pinch (about 1/4 tsp) kosher salt and a few grinds of pepper until evenly coated. Spread the mixture in an even layer on a large rimmed baking sheet or in a roasting pan, leaving room in the center for the fish.
- 4
Nestle Fish on Vegetables
Place each stuffed branzino on top of the vegetable bed, skin side up. Tuck any protruding herbs or lemon slices beneath the fish so it cooks evenly. Drizzle the remaining 1 tablespoon olive oil over the vegetables and fish.
Roast & Finish
- 5
Preheat and Roast
Preheat the oven to 425°F (220°C). Roast the fish and vegetables in the center of the oven for 18–22 minutes, depending on fish size (branzino about 10–12 oz each): fish is done when the flesh flakes easily with a fork and the thickest part registers about 125–130°F (52–54°C). Tomatoes should blister and fennel soften and caramelize at the edges.
- 6
Rest and Finish
Remove the pan from the oven and let the fish rest 3–4 minutes. Drizzle with 2 tablespoons fresh lemon juice and 1 tablespoon extra-virgin olive oil. Sprinkle chopped parsley and flaky sea salt over the fish and vegetables. Taste and adjust with additional salt, pepper or lemon if desired.
- 7