Savor the simplicity of coastal Italian cooking with this oven-baked Branzino, infused with lemon and rosemary.
Did you know?
Branzino, known as European sea bass, is highly valued in Mediterranean cuisine and often served whole to showcase its delicate flavor and presentation.
As the sun dips below the horizon in the picturesque coast of Italy, a delightful aroma of baked Branzino wafts through the air, drawing families to the dinner table. This succulent 'Branzino al Forno con Limone e Rosmarino' is a homage to the simplicity and purity of coastal Italian cooking – a dish that is both rustic and elegant. Imagine the delicate white flesh of the fish, infused with the bright zesty notes of lemon and the piney fragrance of rosemary, each bite is a harmonious symphony of flavors. Nestled in your cozy kitchen, you can recreate this classic – the Branzino baked to perfection, its skin crispy and golden, ensconced lovingly with slices of lemon and sprigs of rosemary, anointed with a drizzle of olive oil that sizzles softly as it meets the heat of the oven.
Every forkful invites you to close your eyes and be transported to a seaside Italian village, where time moves slowly and every meal is savored like a treasured memory. This dish is not just about feeding the body, but it's about nourishing the soul with the simple pleasures of life.
Ingredients
- 2 whole Branzino (sea bass), gutted and scaled
- 2 lemons, thinly sliced
- 4 sprigs of fresh rosemary
- 4 cloves of garlic, peeled
- 4 tablespoons of olive oil
- Salt to taste
- Black pepper to taste
Steps
- Preheat the oven to 200°C.
- Rinse the Branzino under cold water and pat dry with paper towels.
- Make three diagonal cuts on each side of the Branzino.
- Season the cavity and exterior of the Branzino with salt and pepper.
- Stuff the cavity of each Branzino with lemon slices, rosemary sprigs, and whole garlic cloves.
- Drizzle olive oil over the Branzino, making sure it seeps into the cuts.
- Place the fish in a baking dish and arrange any remaining lemon slices and rosemary around it.
- Bake in the preheated oven for 25-30 minutes, or until the Branzino skin is crisp and the flesh flakes easily with a fork.
Add some extra love
For an extra crispy skin, turn on the broiler for the last 2-3 minutes of cooking, watching carefully to avoid burning.
Recipe Remix:
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