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Best Branzino Recipes

Best Branzino Recipes


Top Rated Branzino Recipes

Simply stuffed with slices of lemons, these whole grilled branzino make an impressive and easy grilled dish.This recipe is courtesy of The Kitchn.

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special fish dish. Grilled branzino is served alongside a fresh bulgar salad for a nutritious and flavorful meal.Click here for more Dish with Diane: Chef Inspired Healthy with Michael Psilakis. Or click here to watch the video.

Grilling whole fish is a quick and easy way to get crispy skin on the outside and a flaky interior. A locking grill basket is a great way to make sure the fish stays intact and comes out perfect every time.This recipe is courtesy of Home Depot.


6 Easy Grilling Recipes for Dining Al Fresco This Summer

After a year indoors, preparing an intimate gathering al fresco with friends is literally music to our ears. And with summer around the corner, it’s also time to officially welcome in grilling season. With hot (and in some states humid) days ahead, the last thing any of us want to do is cook around a hot stove. Nope, we’re planning on taking it outside—on your balcony, patio, local park, beach, or shared front yard at your apartment block—whatever that looks like for you, just as long as you’re eating it under the sun or the stars. So to officially celebrate this much-loved season, we’re sharing six of our favorite grilling recipes.

From chicken and vegetable skewers to seafood paella and fish tacos, these recipes for grilling are a feast for the senses. Pick one or two of your favorites and whip them out for Memorial Day or Father’s Day, or just because!

Charred Endive with Warm Garlic-Caper Lemon Sauce

This recipe couldn’t be simpler but the resulting flavors are anything but. It can also be cooked on an outdoor grill or indoor stove top grill pan with similar explosive effects on your tastebuds.

GRILLED RIB-EYE WITH BURST TOMATOES AND CHIMICHURRI

This delicious rib-eye is given that vibrant summer twist with burst cherry tomatoes on the vine that add visual flavor as much as they do on the tongue. The fresh Chimichurri is what really sets it apart.

GRILLED SEAFOOD PAELLA

Nothing says summer quite like a seafood paella (or any paella for that matter!). This is the perfect meal to make with an intimate gathering, get everyone involved, and sip on your favorite beverage while the fresh aroma fills the sunburnt air. Just before serving, squeeze the lemon halves over the paella and sprinkle with parsley. Yum!

YOGURT MARINATED CHICKEN AND ARTICHOKE SKEWERS WITH HERBED DRESSING

You know its grilling season when the skewers come out. This recipe alternates chicken on the sewers with asparagus, artichokes, and cherry tomatoes but you can use whatever summer produce you prefer or have in the fridge. You may also cook the chicken in a skillet if needed. Serve with homemade lemon herb vinaigrette and herbed yogurt.

HERB BOUQUET BRANZINO

Fennel, thyme, chives, and lavender make up the herb bouquet for this delightful summer Branzino recipe with a pinch of habanero pepper. They’re a feast for all the senses.

FISH TACOS WITH PICKLED CABBAGE & PINEAPPLE SALSA

The key to this recipe is the fresh marinade for the fish before grilling it. Think cilantro, cumin, and habanero with lime and orange zest for a spicy, tangy seasoning. Add the pineapple salsa and avocado cream when you build your taco and now you’re in flavor country.


Culinary SOS: Cassia’s whole grilled branzino

It’s a simple, if dramatic, presentation: A butterflied whole branzino is marinated with turmeric, garlic and spicy Thai chiles just long enough for the flavors to infuse, 30 minutes or so. The fish is then quickly grilled until the skin is burnished and blistered and the interior is barely cooked through, and plated under an assortment of fragrant fresh herb sprigs — mint, dill, laksa leaf — and lime wedges. You could butterfly the fish yourself, or simply have your fishmonger do this for you at the market so it’s ready to go.

Reader Patty Richardson still remembers the birthday dinner she had at Cassia, Bryant Ng’s Vietnamese French restaurant in Santa Monica, and currently No. 7 on Jonathan Gold’s 101 Best Restaurants list. The dish was “the very best birthday dinner ever,” she wrote.

“It’s a really simple recipe with few ingredients, and that’s the idea,” Ng told us in an email. Ng first had the fish in Vietnam, cooked by a chef friend. “He broiled the dish in the oven however, we grill the fish at Cassia over wood and charcoal to give it a bit of that smoky flavor.” The drizzle of olive oil at the end adds fresh fruity, grassy notes, and the scattering of fresh herbs allows each bite to be a new experience. Ng was happy to share the recipe, and we wish you many more happy birthdays, Patty.


How to Clean Branzino?

It&rsquos very easy to prepare the whole fish. First, you start off by scaling the fish thoroughly.

I like using a Chef&rsquos knife to scrape off the scales. Make sure you scrape the scales in an upward motion to remove them. Make sure you don&rsquot scrape off the silver skin.

Next, you can remove the gills by hand.

To gut the fish, slice an opening along its belly, all the way from below the gill down to the bottom part of its belly.

The fish has a lot of fatty guts inside the stomach cavity. You may pull out the guts by using your hand.

You might need a pair of kitchen scissors to help cut off the guts.

After gutting the fish, rinse the inside and outside of the fish thoroughly with cold running water.

Pat dry with paper towels and the fish is now ready to be cooked whole or cut into Branzino filet.


Recipe Summary

  • 1 to 1 1/2 pounds whole branzino, scaled and gutted
  • Extra-virgin olive oil, for rubbing
  • Kosher salt and freshly ground pepper
  • 2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges
  • 1 small bunch thyme sprigs

Preheat oven to 450 degrees. Pat fish dry rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down) anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.

Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.


Ports of Italy Branzino Recipe by Chef Alessandro D’Alessi

Ingredients:

Whole branzino descale clean
Salt
Pepper
Lemon
Extra virgin olive oil
Rosemary
Garlic cloves

Method:

Season the fish with salt and pepper.

Insert in the cavity slices of lemon, garlic cloves, and rosemary to taste.

Using a cast-iron skillet, heat at medium-high, sear the skin on both sides.


  • 2 1-pound whole branzino, gutted
  • 4 sprigs rosemary
  • 4 slices lemon
  • 1/2 cup chopped parsley
  • 1 3-pound box coarse kosher salt
  • 6 egg whites
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper

Preheat oven to 40°F. In a large bowl, whisk together egg whites and salt to form a coarse paste.

Lay out a baking sheet large enough to hold the two fish. Cover sheet with 1/4 inch layer of salt.

Lay fish on salt. Stuff each fish with 2 sprigs of rosemary, 1/4 cup of parsley, and 2 slices of lemon.

Pack remaining salt over top of fish until a sealed crust is formed. Bake fish until salt is golden and a thermometer inserted into the thickest part of the fish reads 135 degrees, about 20 minutes. Let fish stand 10 minutes.

To serve, crack open salt crust. Fillet fish and drizzle with olive olive. Season lightly with salt and pepper.


Recipe Summary

  • Four 1-pound whole branzino&mdashscaled and gutted, heads and tails removed
  • Salt and freshly ground pepper
  • 4 thyme sprigs
  • 4 bay leaves
  • 2 lemons&mdash1 thinly sliced, 1 cut into wedges
  • 1 tablespoon extra-virgin olive oil
  • Finely chopped parsley, for serving

Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.

Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges and parsley at the table.


Roasted Branzino Recipe Instructions

The first step to this roasted branzino recipe is to find really fresh fish. As I mentioned earlier, we bought this branzino at Costco, and it was extremely fresh. They were already cleaned, which was a MAJOR plus.

When you compare the cost of making roasted whole branzino cooked at home to restaurant prices, you may eat more often at home!

When you’re ready to cook, preheat the oven to 425 degrees. In a bowl, mix the melted butter with the soy sauce, juice/zest of ½ a lemon, and 1 tablespoon chopped parsley.

Season the branzino cavities with salt and stuff 3 lemon rounds and a sprig of thyme into each.

In a large, nonstick, ovenproof skillet, heat the olive oil until shimmering. Add the branzino and cook over high heat until the skin is browned and crisp, about 2 minutes per side. You may need to do this in batches.

Transfer the fish to a large rimmed baking sheet. Drizzle with the butter mixture, season with more salt to taste and roast for 9 minutes. Finish under the broiler for 1-2 minutes.

Keep an eye on it to prevent burning and don’t overcook your branzinos! To check doneness, you can use a knife to make a very small slit on the fish to look at the meat and backbone. If the meat is white, then the fish is done!

Even if the bone is slightly translucent, your fish is still done because the fish will continue to cook when you remove it from the oven and you will not be eating the bone! We use this same method for our Cantonese style whole steamed fish recipe.

Garnish with more chopped parsley and serve this lemon soy roasted branzino with lemon wedges on the side!

A small salad goes well with this lemon soy roasted branzino!

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9 branzino fillet Recipes

Pan Seared Branzino and Tomatoes Stuffed with Pecorino Romano and Couscous

Pan Seared Branzino and Tomatoes Stuffed with Pecorino Romano and Couscous

Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

Striped Bass With Browned Hazelnut Butter, Lemon, and Parsley

Instructions

1. Preheat oven to 425 degrees F. Score both sides of the branzino three times and stuff with garlic cloves, leeks, parsley and lemon (Image 1).
2. To make the salt mixture, combine 3-lb. box salt, 4 egg whites, 1/4 cup water, 1/4 cup lemon juice and zest of one lemon (Image 2). Mix until there is a sandy consistency.
3. Place parchment paper on a baking sheet, and then create a 1/4-inch bed of salt on top of the parchment paper. Place the fish on top (Image 3), and use the remaining mixture to completely cover the fish (Image 4).
4. Bake for 40-45 minutes until salt coat turns slightly brown (Image 5). Serve with vegetarian tagine.