Branzino Mediterranean Recipes

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BRANZINO MEDITERRANEAN



Branzino Mediterranean image

This simple, healthy, and delicious Mediterranean fish, also known as 'Greek Sea Bass', should be cooked whole. The cavity of the fish can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. Can be found wild-caught in many stores. Enjoy!

Provided by Christala

Categories     World Cuisine Recipes     European     Greek

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 red onion, chopped
salt and ground black pepper to taste
2 whole Branzino (sea bass) fish, cleaned
2 wedges fresh lemon
2 sprigs fresh rosemary
½ cup white wine
¼ cup lemon juice
1 tablespoon fresh oregano leaves
¼ cup chopped Italian flat-leaf parsley
2 lemon wedges

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
  • Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
  • Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 6.6 g, Cholesterol 117.3 mg, Fat 12.6 g, Fiber 1.3 g, Protein 53 g, SaturatedFat 2.4 g, Sodium 236.8 mg, Sugar 1.9 g

PAN-SEARED BRANZINO WITH TOMATO AND CAPERS



Pan-Seared Branzino with Tomato and Capers image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 skin-on branzino fillets, bones removed
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup cherry tomatoes, quartered
2 tablespoons capers, drained and rinsed
1/2 cup pitted nicoise olives, halved
3 tablespoons dry white wine
1 tablespoon unsalted butter
2 tablespoons chopped fresh Italian parsley

Steps:

  • Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
  • Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
  • To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.

BRANZINO BLT



Branzino BLT image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 pound cold bacon, ground in a food processor until very finely diced
1/2 pound heirloom tomato, cut into wedges
4 cloves garlic
1 bunch fresh basil
1/2 cup red wine vinegar
2 tablespoons olive oil
2 whole branzino, gutted (1 to 2 pounds each after gutting)
Kosher salt and freshly ground black pepper
2 lemons
4 heads baby romaine lettuce, sliced in half
125 grams quick-cooking polenta
1/2 cup mascarpone
Pinch kosher salt
2 tablespoons unsalted butter
1 banana, small dice
2 tablespoon freshly grated Parmesan

Steps:

  • Preheat a wood burning oven or conventional oven to 450 degrees F. Preheat a grill to medium-high heat.
  • Render the bacon bits in a medium high-sided saute pan over medium heat until crispy. Remove the bacon bits and reserve for serving later; reserve the rendered fat.
  • Add the reserved rendered fat, heirloom tomatoes, garlic, some basil, vinegar and some olive oil to a medium saucepan and turn the heat to low. Allow the tomatoes to confit in the rendered fat until they are tender and have lost some of their juice, about 10 minutes.
  • Rinse the branzinos under cold water and dry off with paper towels. Sprinkle the surface and cavities of the fish with salt and pepper. Slice the lemons into wheels and place in the cavities of the fish along with some fresh basil leaves. Place the fish on a sheet tray and bake until the fish is cooked through and the skin has crisped, 15 to 20 minutes.
  • For the grits: Add 375 grams water to a medium saucepan and bring to a boil. Add the polenta and stir to combine. Add the mascarpone and salt and stir until the mascarpone is melted. Stir in the butter, banana and Parmesan until completely incorporated and melted into the polenta.
  • Place the halved romaine on the grill, cut-side down, and sear until grilled, about 2 minutes.
  • Arrange the grilled baby romaine on a large platter. Top with the branzino, spoonfuls of the tomato vinaigrette and grits, then garnish with the bacon crumbles.

BRANZINO MEDITERRANEAN



Branzino Mediterranean image

This branzino recipe is simple, healthy, and delicious. This Mediterranean fish, also known as "Greek Sea Bass," should be cooked whole. The fish cavity can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. It can be found wild-caught in many stores. You can also try grilling it and flipping it over once. Enjoy!

Provided by Christala

Categories     Greek Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil, divided
1 red onion, chopped
salt and ground black pepper to taste
2 whole Branzino (sea bass) fish, cleaned
4 lemon wedges, divided
2 sprigs fresh rosemary
½ cup white wine
¼ cup lemon juice
1 tablespoon fresh oregano leaves
¼ cup chopped Italian flat-leaf parsley

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
  • Place 2 whole fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish.
  • Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes.
  • Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with parsley and 2 lemon wedges.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 6.6 g, Cholesterol 117.3 mg, Fat 12.6 g, Fiber 1.3 g, Protein 53 g, SaturatedFat 2.4 g, Sodium 236.8 mg, Sugar 1.9 g

BRANZINO IN SALSA PICANTE



Branzino in Salsa Picante image

This dish is rich with tomatoes, capers and olives. Stashing for summertime use when the anglers come home with their sea bass, snapper, croakers & sheepshead. May even work with bluefish as the flavors are bold and assertive. Will be tasty on a hot evening on the porch accompanied by an icy 7 oz Rolling Rock. Found in The Washington Post who adapted from "Cucina of Le Marche," by Fabio Trabocchi (Workman, 2006).

Provided by Busters friend

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 (1 1/4 lb) striped bass, small (cleaned, scaled, and heads removed)
kosher salt, to taste
white pepper, freshly ground, to taste
1 cup basil, tough stems removed
1 1/2 cups extra virgin olive oil (plus more for drizzling)
1 onion, small, finely chopped
3 garlic cloves, thinly sliced
1 red chili pepper (cayenne type, thin small)
1 red bell pepper, cored, seeded and finely chopped
1 cup dry white wine
3 tomatoes, peeled, seeded and coarsely chopped
1 tablespoon capers, drained and rinsed
1/4 cup black olives, pitted (such as kalamata or Taggiasche)
2 tablespoons flat leaf parsley, finely chopped

Steps:

  • Preheat the oven to 425 degrees. Have ready a flameproof baking dish or roasting pan large enough to hold the fish in a single layer.
  • Rinse the fish well and pat dry with paper towels. Season lightly with salt and pepper, inside and out. Stuff each fish with half the basil. Rub 1/4 cup of the olive oil into the skin of the fish, and set aside.
  • Place the baking dish or roasting pan over medium-high heat. Add 3/4 cup of the olive oil, the onion and garlic and cook for about 5 minutes, or until the onion is soft and translucent. Add the chopped chili pepper and bell pepper, and cook for 3 minutes, or until they have softened. Add the wine and cook for about 5 minutes, or until it has reduced by one-third. Reduce the heat to medium-low and add the tomatoes, capers and olives. When the sauce starts to bubble around the edges, remove from direct heat and keep it warm on the stovetop.
  • Heat the remaining 1/2 cup of olive oil in a large skillet over high heat until it shimmers. Sear the fish for 3 minutes on each side, then transfer to the baking dish and baste with the sauce. Cover tightly with a lid or aluminum foil and bake for 8 minutes. Uncover and increase the oven temperature to 450 degrees. Bake for about 10 minutes, basting every 3 to 4 minutes, until the fish is just cooked through. Transfer the fish and sauce to a serving platter. Sprinkle with the parsley, drizzle with olive oil and serve hot.

Nutrition Facts : Calories 731.6, Fat 59.3, SaturatedFat 8.5, Cholesterol 151.3, Sodium 223.7, Carbohydrate 8.2, Fiber 2, Sugar 4, Protein 35.1

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