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Oven Roasted Branzino

Oven Roasted Branzino

Serving Size



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.

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