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Top Rated Branzino Recipes

branzino
Attention to detail and timing in this dish is key. The vegetables in this seasonal ratatouille are cooked separately to preserve their individual textures and then cooled completely. When ready to serve, the ratatouille is then reheated just as the branzino begins to cook. Recipe courtesy of Bagatelle NYC Executive Chef Nicolas Frezal.
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4.5

Grilled Fish
Simply stuffed with slices of lemons, these whole grilled branzino make an impressive and easy grilled dish.This recipe is courtesy of The Kitchn.
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4.5

A great Mediterranean fish. Be sure to ask the fish market take the head and scales off, as well as to butterfly and debone each fish. Sprinkle seasoned breadcrumbs, salt, pepper, olive oil, Italian parsley, and fresh lemon slices inside the fish. Bake in the oven at 350 degrees for 30 minutes. Always drink a crisp, acidic white wine with this dish. I like Benanti Bianco di Caselle 2011, Sicilia.
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4

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special fish dish. Grilled branzino is served alongside a fresh bulgar salad for a nutritious and flavorful meal. Click here for more Dish with Diane: Chef Inspired Healthy with Michael Psilakis. Or click here to watch the video.
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4

If you're lucky enough to be in the Acela Club at the New York Met's Citi Field, you're lucky enough to enjoy this elegant dish.This recipe makes it easy to enjoy the luxuries of the Acela Club at home.
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1.8

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Carrie Vasios
Whole Branzino is stuffed with lemon and herbs and baked in a salt crust. Check out other recipes from Serious Entertaining: Take Me To The Taverna »
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Melissa Kelly and Price Kushner, Primo, Rockland, Maine, Coastal Living JUNE 2008
Enjoy the delightful blend of flavors from the salsa verde, lemon aïoli, and romesco on top of this Whole Roasted Branzino. You'll get a pretty presentation that's packed with nutrients.
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Barbara Lynch
The Good News Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor.
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the Bon Appétit Test Kitchen
Ladolemono, with its one-to-one acid-to-oil ratio (as opposed to the usual one-to-three), is a classic Greek vinaigrette that gives a flash of brightness to grilled octopus, shrimp, squid, or the smoky, crispy skin of a whole branzino.
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Food&Wine
The Good News Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor. Plus: F&W's Fish and Seafood Cooking Guide
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Barbara Lynch, Food & Wine SEPTEMBER 2009
The Good News: Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor.
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Steve Corry
"It's almost impossible to end up with dry, overcooked fish when cooking it whole," says chef Steve Corry. "The bones protect against extreme heat, plus they add flavor and moisture." Here, Corry pan-roasts whole branzino, Mediterranean sea bass, that's stuffed simply with lemon and rosemary. He makes the easy compound butter, which melts on the fish to become a sauce, with wild Tunisian mountain capers, although any caper will work.
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