What is so special about branzino?

Branzino is a saltwater fish. As such, it is naturally rich in minerals including selenium, iodine, calcium, zinc, potassium, phosphorus, and magnesium . It has a sweet flavor profile with a delicate flake and low oil content. Delish!

Should I wash branzino before cooking?

Tips for Preparing Branzino Follow these tips for a successful grilled branzino. Wash the fish under cold water first and pat it dry . Remove any remaining gills or scales on the branzino. Use a very sharp knife when cutting slits into the fish.

Should I eat branzino skin?

Salmon, branzino, sea bass, snapper, flounder, and mackerel skin are all delicious when cooked until crisp. But Usewicz says you should forget about ever trying to eat tuna skin (it's way too tough) or skate skin, which has thorn-like barbs in it (fortunately most skate is sold already cleaned).

Why is branzino so expensive?

That's because nearly all branzino consumed in the U.S. is farm-raised. As seafood prices are more likely to rise than fall, and sustainability is more important than ever, farmed seafood is getting respect from diners and chefs.

What happens if you don't rinse fish before cooking?

Remove the scales from fish if a recipe calls for it, but leave your fish unrinsed to prevent your kitchen from becoming a breeding ground for germs .

Can you overcook branzino?

Don't overcook your fish . If you have a meat thermometer on hand, cooked fish will have an internal temperature of 145 degrees F.

Should you put vinegar on fish before cooking?

Cooking Fish Try soaking fish in vinegar and water before cooking it . It will be sweeter, more tender and hold its shape better. When boiling or poaching fish, a tablespoon of vinegar added to the water will keep it from crumbling so easily.

Do you fry fish in butter or oil?

The trick to perfect fried fish lies in the oil and temperature used for cooking it and in the coating used on the fish. Use an oil with a high smoking point, such as canola, corn, safflower, peanut, avocado, or grapeseed oil. Avoid olive oil and butter since they'll burn at the high temperatures required for frying .

How is branzino served in a restaurant?

In fact, branzino is almost always served whole ; it's not an especially large fish, has very few bones, and is firm enough to hold its shape when stuffed and grilled or baked.

Can you eat branzino raw?

Branzino Crudo: This is a raw preparation of branzino, similar to sashimi . Thinly sliced raw branzino is drizzled with olive oil and lemon juice and often served with fresh herbs or a sprinkle of sea salt. This dish highlights the freshness and delicate flavor of the fish.

Can I eat a whole branzino?

The light, flaky white flesh of branzino has a delicate, slightly sweet taste that lends itself well to a variety of flavors. It is usually served whole but works well when filleted .

What does branzino fish taste like?

What Does Branzino Taste Like? Branzino is light and flaky with a mildly sweet flavor not unlike sea bass or halibut. The mildness helps impart the ingredients you mix with it, whether it's Southeast asian ingredients like lemongrass and chilis, or a classic Mediterranean preparation with fennel and tomatoes.

Persian Style Branzino Recipe (2024)

Published: Jan 10, 2018 · Modified: Feb 5, 2024 by Shadi HasanzadeNemati · This post may contain affiliate links .

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This delicious branzino recipe with Persian flavors will impress anyone! Learn how to make a whole roasted branzino at home perfectly every time using these tips and notes.

We eat a fair amount of fish in this house and branzino is definitely one of our favorites. I’ve already shown you how to grill branzino and how to fry it (Perfect for Persian New Year!), and today I’m going to share one of my all time favorite branzino recipes with you: roasted whole in the oven with amazing flavors!

Roasting a whole fish is a lot easier than what it seems and it’s the perfect fish dinner for gatherings as well as a weeknight dinner. It requires some preparation but you can do a lot of it in advance. Follow along to see how I make this delicious fish dinner that would knock your socks off!

Table Of Contents:

What Is Branzino?
Ingredients For Persian Style Branzino
How To Cook Whole Branzino
Tips To Make The Best Branzino
What Do You Serve Branzino With
Leftovers and Reheating
Frequently asked questions
More Fish and Seafood Recipes
Step-by-Step Recipe

What Is Branzino?

Also known as Mediterranean or European seabass, branzino is a fish with a mild and delicate flavor. It’s popular in Mediterranean cuisine and can be prepared and seasoned in various ways. This fish goes by other names including levrek in Turkish or loup de mer in French. It’s native to the waters of Northern Africa as well as Southern and Western Europe.

Branzino can be grilled, baked, pan seared or prepared whole as we have done here, making it a great choice for a variety of recipes. The flesh is white and flaky once it’s cooked. Its mild flavor makes a great canvas for herbs, spices and marinades. Tart additions such as lemon juice or pomegranate molasses make this fish very tasty.

Here are a few tips to keep in mind when buying branzino:

The eyes should be bright and not foggy or dark.
The fish should not smell bad or "fishy".
The scales should not be missing and the skin should be shiny.

Ingredients For Persian Style Branzino

Branzino: If the fish is large, one would be enough for 2 people.
Onion and garlic: You’ll use them for the marinade and the filling.
Spices: For the marinade, use turmeric, salt and pepper. For the filling, you’re also going to use oregano.
Lemon juice: Freshly squeezed lemon juice adds a lot of flavor to the fish.
Olive oil: Use extra virgin olive oil for this recipe.
Bell pepper: You can use red, orange or yellow bell pepper to make the filling.
Barberries: They are tart and add a nice flavor to the filling.
Walnuts: Chopped walnuts add a nice crunch.
Pomegranate molasses: An optional addition, pomegranate molasses adds a bit of tartness to the filling that goes well with the fish. You can use homemade pomegranate molasses or get one at a Middle Eastern or Mediterranean store.

How To Cook Whole Branzino

Prepare the fish: Make sure the fish is clean inside and outside and brush it with olive oil. Season the insides and outs with turmeric, salt and pepper. Add sliced onion and lemon juice. Set aside for 30 minutes and heat the oven to 400 degrees F.
Roast the branzino: Roast the fish in the oven at 400 for 25 to 30 minutes until it’s fully cooked.
Prepare the filling: Sauté the onion until translucent. Add in the garlic and bell pepper and cook for a few minutes. Add in the oregano, salt, pepper and turmeric. Cook for 5 more minutes. Add in the barberries, walnuts and parsley. Stir and cook for a few minutes, turn the heat off and set aside.
Fill the branzino and serve: Take the roasted branzino out of the oven and spoon the filling into each branzino. Transfer them to a serving platter and spread the rest of the filling around the fish.

Tips To Make The Best Branzino

Season well: Branzino has a tender texture and mild flavor therefore it absorbs flavor very well. A bit of lemon juice and spices can go a long way.
Quality fish: Get the best branzino available to you. Most already have the insides clean, but if not, ask the person who works at the seafood counter to clean them.
Check for doneness: You’ll know the fish is ready when the flesh is white and flakes easily.
Broil if desired: If you like the skin to be a bit crispy, broil the fish for 3 to 5 minutes. Keep a close eye since the skin burns easily.

What Do You Serve Branzino With

Serve this delicious fish dinner with a variety of sides including salads and potato dishes. Here are a few favorites:

Salads: Mediterranean orzo salad, beet salad with feta and zaatar and traditional Greek salad.
Vegetables: Baked sweet potato fries, roasted acorn squash and briam (Greek roasted vegetables.
Potatoes: Baked sweet potato fries, olive oil mashed potatoes, Greek potatoes and oven roasted potatoes.
Rice and grains: Persian herb rice (sabzi polo), tahdig, Turkish bulgur, freekeh and Greek lemon rice.

Leftovers and Reheating

Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300 degrees F for 15 to 20 minutes until completely heated through. I don’t recommend freezing cooked branzino as it would lose its flavor and texture.

Frequently asked questions

Can I make this ahead of time?

Yes, you can marinate the fish and refrigerate it up to 6 hours in advance. You can also prepare the filling a day in advance.

What can I use instead of barberries?

While not exactly the same, chopped dried cranberries can be used in place of barberries in this branzino recipe.

Do you eat the skin of branzino?

Yes, the skin of branzino is edible. When branzino is roasted, the skin becomes crispy and flavorful. The skin can add a nice texture contrast to the tender flesh of the fish.

Do you remove the bones from branzino?

You don’t need to remove the bones prior to roasting the whole fish. They can be separated and removed easily while eating.

More Fish and Seafood Recipes

Mediterranean Grilled Branzino Recipe
Greek Style Baked Mahi Mahi Recipe
Easy Baked Cod Recipe Turkish Style
Grilled Halibut with Spicy Mango Salsa

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Step-by-Step Recipe