Mediterranean Branzino Recipe

Preheat and pat fish dry

Preheat the oven to 425°F (220°C). Rinse the branzino inside and out under cold water and pat thoroughly dry with paper towels. Score each side of the fish with two shallow diagonal slashes to help the heat and marinade penetrate.

Season fish

Rub each fish, inside the cavity and on the skin, with 1/2 tsp kosher salt and 1/4 tsp black pepper. Drizzle about 1/2 tablespoon olive oil over each fish and rub to coat. Insert a few shiso leaves (from the chermoula/shiso reserve) and a thin wedge of lemon into each cavity.

Make the chermoula

In a food processor or blender, combine parsley, cilantro, chopped shiso leaves (reserve a few whole for garnish), garlic, smoked paprika, cumin, red wine vinegar, lemon juice, 1 tsp salt, 1 tsp black pepper and 4 tbsp olive oil. Pulse until a slightly coarse, spreadable paste forms (stop before it becomes a puree). Taste and adjust seasoning with more salt or lemon juice if needed.

Marinate fish

Spread about 2 tablespoons of the chermoula under the skin of each fish (gently lift skin with fingers along the flank) and rub 1 tablespoon over the exterior of each fish. If time allows, let the marinated fish rest at room temperature for 20–30 minutes to absorb flavors (or refrigerate up to 2 hours, bring to room temp before cooking). Reserve remaining chermoula for serving.

Roast the fish

Arrange the fish on a rimmed baking sheet or in a shallow roasting pan lined with parchment. Bake in the preheated oven for 12–18 minutes, depending on size (for 10–12 oz branzino expect ~12–14 minutes). Fish is done when the flesh flakes easily with a fork and the internal temperature near the thickest part reads 135–140°F (57–60°C). For crispier skin, switch to broil for the last 1–2 minutes, watching closely to avoid burning.

Rest

Remove fish from oven and let rest 3–5 minutes on the baking sheet before transferring to plates. Spoon a little of the reserved chermoula over each fish and drizzle with 1/2 tablespoon olive oil.

Prepare dressing

In a small bowl whisk together 2 tablespoons olive oil, 1 teaspoon red wine vinegar, juice of the remaining lemon (about 1–2 tbsp), 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified.

Toss salad

In a large bowl combine torn escarole, thinly sliced shallot and sliced shiso leaves for the salad. Dress with the prepared vinaigrette and toss just until coated. Taste and adjust seasoning. The escarole should be lightly dressed and slightly wilted from the acidity.

Transfer a generous handful (about 1 1/2 cups) of dressed escarole to each serving plate as a bed for the fish. Place a whole roasted branzino on top of each bed of greens.

Finish with reserved chermoula spooned alongside or over the fish, scatter the microgreens or chopped parsley, tuck lemon wedges on the plate, and drizzle 1/2 tablespoon olive oil over each fish. Serve immediately.