Oven Roasted Branzino
11/2 lb. whole Branzino (European Sea Bass), or striped bass, scaled and Insides taken out and fins cut off.
2 cloves garlic, minced
1/4 cup of Italian Parsley, chopped
1/4 cup of Kalamata olives, pitted
1/4 cup of green olives, pitted
1/4 cup of capers, drained
1Lb of Baby Spinach, sautéed
1/4 cup of golden raisins.
1/4 cup of almonds, slivered or whole skin on or off.
2 whole lemons
Extra Virgin Olive oil
Sea Salt & Fresh Ground Black Pepper
1/2 cup of cherry or Grape tomatoes,halved
Heat oven to 425 degrees. Wash the fish well, dry and season the Branzino cavities with Salt & Pepper and stuff with cut lemon rounds, Parsley, and the minced garlic. Transfer the fish to a large rimmed baking sheet on parchment paper and coat with olive oil and more salt & pepper.
Add the cut cherry tomatoes a place them around the fish. Roast in the oven for about 10 minutes. Take out and let sit for a few minutes.
Place on serving platter and add the halved Kalamata olives, the green olives and the capers. Add a squeeze of lemon.
Sauté the spinach in a pan with olive oil and the golden raisins and the almonds. Place on the plate and lay the fish on the top of it. or place spinach on the side.Download Printable PDF Back to Recipes Page
Sing . Cook . Eat. Enjoy!
— Andy LoRusso