Branzino is the Italian name for a silver skinned fish familiar to the Mediterranean. It is marketed in the U.S. as European Seabass. In Spain it is called Lubina or Robalo. My fish market had it tagged as Greek and, according to Wikipedia, in Greece it is called Lavraki.
My preparation was really simple and quick and it will make you feel like you’re on Greek Isle or somewhere in the Mediterranean when you sit down to eat it.
Speaking of Greek, I have to give a shout out to Kalofagas, a Canadian blogger of Greek descent, who does wonderful things with fish. I’m inspired to go to the fish market every time I visit his blog.
Like Peter, I believe in treating fish simply but with a decidely Mediterranean hand. I had no particular plan for the fish but since I bought it whole, I decided to make a little stuffing and bake it.
After rinsing and cleaning the fish, I salted the interior and prepared the stuffing which yielded about 1 cup. I oiled the outside of the fish, sprinkled FOODalogue seasoning, added some lemon slices and baked it at 375.
Stuffing. I filled about a cup with fresh parsley, basil, a garlic clove, 1/2 med tomato, toasted panko bread crumbs, a little olive oil and ground almonds and blended it all.
Sauce. I made a simple sauce with the juice of half a lemon, a teapsoon or so of extra virgin olive oil, red pepper flakes and capers which I heated on the stove and drizzled over the fish just before serving.