Description
A flavorful, healthy dish of tender Branzino baked with roasted vegetables, fresh herbs, and citrus, perfect for a quick and delicious seafood dinner.
Ingredients
Scale
- 2 Branzino, cleaned and soaked in lemon water for 15 minutes
- 1 tomato, sliced thick
- 10 grape tomatoes, washed
- 1 red onion, cut into 4–6 wedges
- 6 cloves garlic, peeled
- Handful of fresh cilantro, parsley, and dill
- 1 lemon, sliced
- 1 lemon, juiced
- Salt and pepper, to taste
- 1/2 tbsp dry rosemary
- 1/2 tbsp cumin powder
- 3 tbsp olive oil
Instructions
Step 1: Prepare the Oven and Fish
- Preheat oven to 450°F (230°C).
- Line a wide pot or baking sheet with parchment paper.
Step 2: Assemble the Dish
- Place the fish on the parchment paper and arrange the sliced tomato, grape tomatoes, onion wedges, and garlic cloves around it.
- Stuff the belly of each fish with 2 lemon slices and some fresh herbs.
Step 3: Season and Drizzle
- Sprinkle salt, pepper, dry rosemary, and cumin over the fish and vegetables.
- Drizzle everything with olive oil and add a handful of fresh herbs on top.
Step 4: Bake
- Bake the fish uncovered for 20 minutes, or until the flesh is opaque and flaky.
- Optional: Broil for an additional 1-2 minutes to lightly brown the top, ensuring the fish doesn’t dry out.
Step 5: Garnish and Serve
- Remove from the oven and baste the fish with the juices from the pan.
- Squeeze fresh lemon juice over the fish and garnish with more dill and parsley.
- Serve warm and enjoy.
Notes
- Freshness Tip: Ensure the Branzino is fresh by checking for clear eyes and firm flesh.
- Vegetable Variations: Add zucchini, bell peppers, or asparagus for more roasted veggie options.
- Serve With: Pair with crusty bread, steamed rice, or a simple green salad.
