European Sea Bass also known as “Branzino” is by far my favourite fish to bake or grill in the summer. It is so incredibly easy and you never have to be intimidated ever again with this easy method. You can absolutely do this with any whole fish you love. Please ask your grocery store or fish monger for European Sea Bass and they will direct you. Truth is, just like any cut of meat all the flavour is ALWAYS in the bones. When you cook a whole fish you have so much more flavour and it’s so incredibly easy to make too. This type of fish reminds me of growing up on the Black Sea and the Mediterranean too. My dad and I would order a grilled fish which they just caught fresh in the sea and nothing felt more nostalgic than this. Picking out the bones was my favourite part because it made you work for your delicious meal and made it that much more worth it. You will need:

European Sea Bass by The Modern Nonna

European Sea Bass

European Sea Bass also known as “Branzino” is by far my favourite fish to bake or grill in the summer. It is so incredibly easy and you never have to be intimidated ever again with this easy method. You can absolutely do this with any whole fish you love. Please ask your grocery store or fish monger for European Sea Bass and they will direct you. Truth is, just like any cut of meat all the flavour is ALWAYS in the bones. When you cook a whole fish you have so much more flavour and it’s so incredibly easy to make too. This type of fish reminds me of growing up on the Black Sea and the Mediterranean too. My dad and I would order a grilled fish which they just caught fresh in the sea and nothing felt more nostalgic than this. Picking out the bones was my favourite part because it made you work for your delicious meal and made it that much more worth it. You will need:
Cook Time 30 mins

Ingredients
  

  • 1 whole Branzino also known as European Sea Bass — mine was 0.406kg for reference
  • salt and pepper to taste
  • drizzle of olive oil
  • 3 thinly sliced lemon slices
  • fresh lemon thyme or parsley

Instructions
 

  • Pre-heat oven to 400F or you can make it on the BBQ as well.
  • Season with salt, pepper and olive oil on each side of the fish and add a sprinkle of salt and pepper in the crevice as well. I added lemon thyme from the garden and lemons to the crevice (parsley works too).
  • Bake on a baking sheet lined with parchment paper for 25-30 minutes.
  • Mine took 30 min and I let it rest for 5.
  • Remove the lemons and herbs from the crevice and gently open up your fish. Discard the fish bone and any additional bones.
  • Garnish with parsley, lemons, and drizzle of olive oil. Enjoy.

Notes

Please be careful when eating this fish as it does have some bones. It will not taste fishy at all and you can add any herb in the crevice that you wish. You can use any white fish you like for this recipe. Make sure the eyes are clear and the fish is fresh — if it’s fresh it won’t have a strong smell.

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