Whole Roasted Branzino with Citrus Sauce
For the Fish:
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2 whole branzino, scaled and gutted
salt and pepper, to taste
olive oil
roasting rack and sheet tray
Preheat your oven to 400˚F.
Prepare the fish by making a cut on both sides of the tail end. Make a small cut down through across the tail.
Make a cut along the top of the fish, running down the spine from head to tail and another cut running from head to tail along the bottom of the fish. These cuts will help loosen the meat from the bone and make it easy to remove after cooking.
Place the fish on a roasting rack set over a rimmed baking sheet. Season the fish with salt and pepper. Drizzle with olive oil. Roast for 15-20 minutes, or until cooked through.
Remove the fish from the oven and let it cool for a couple minutes. Carefully lift the filet off of the bones using a spatula and transfer to a serving plate. Spoon the prepared sauce over the fish.
For the Fresh Citrus Sauce:
juice from 2 lemons, freshly squeezed
juice for 1 orange, freshly squeezed
¼ cup olive oil
2 tablespoons chopped dill
¼ cup Italian parsley leaves, chopped
Whisk together the lemon juice, orange juice, olive oil, dill and Italian parsley. Season heavily with salt and pepper.