Whole Roasted Branzino With Lemon Paprika Seasoning Recipes

WHOLE ROASTED BRANZINO WITH LEMON PAPRIKA SEASONING

Steps:

• Preheat oven to 410 degrees F.
• In a small bowl combine hot paprika, smoked paprika, lemon peel seasoning, garlic powder, and salt. Mix.
• Make 4 diagonal slits on both sides of the fish.
• Rub olive oil over the fish inside and out.
• Rub seasoning on the fish, making sure to rub it inside the slits.
• Stuff garlic into the slits.
• Line baking sheet with aluminum foil and place half the lemon slices on the foil,
• Place fish on top of the lemon slices and place remaining slices inside fish and on top.
• Bake for 20-25 minutes, broiling on high for the last few minutes if you want the top browned.

ROASTED BRANZINO WITH LEMONS

Steps:

• Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F.
• In a small skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes. Drain on paper towels. Set aside.
• Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray. Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta. Pour the wine on top. Lay another piece of foil on top and crimp the edges of both pieces to form a packet. Roast until the flesh is flaky and cooked through, about 25 to 30 minutes. Remove the baking sheet from the oven and let sit for 5 minutes. Carefully remove the top piece of foil. Put the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter on top of the fennel and lemon slices. Garnish with parsley and serve.

ROASTED BRANZINO WITH LEMON AND THYME

Steps:

• 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.