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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.
It doesn’t take long in the oven (maybe 20-30 minutes depending on size of fish). I finished it under the broiler for a couple of minutes.
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. 
Enough said? 
12 Comments
Looks yummy and obviously was!
Joan, it’s no surprise that you devoured the branzino – what a wonderful fish.
Love the stuffing and tomorrow I’ll give you a shout out with another Laveraki dish.
It sounds amazing Joan. I am doing a little more armchair travelling and imagining myself on a Greek isle somewhere.
Looks gorgeous! I love the stuffing idea too… marinating it from the inside.
Perfectly prepared Joan…so simple and really delicious!
It surely looked good. you can tell by no flesh left on bone….:D
Stumbled on this page while in search for a simple yet appetizing recipe for baked Seabass. I love the sound of the stuffing and sauces. Will probably sprinkle some paprika powder on the outer part before baking.
Oh, will be heading to Kalofagas blog too. Holy week is also a fish/veggies-week for us. YUM!
Joan, this looks incredible. Wow. So delicate and gorgeous.
Joan, What lovely, fragrant and appetizing meals you fix! I am so glad you popped round my blog to say hello and now that I’ve visited yours I’ll be back again for more.
I wish to thank you for your lovely comment on my Foodbuzz 24,24,24 blog on Biryani. Could you do me a favor & buzz it?
Much appreciated!
Ciao, Devaki @ weavethousandflavors
I love how you’ve prepared this fish! Sounds delicious Joan. The stuffing is perfect for seabass.
Ha, nice fish bones! Must have been extra tasty?
Joan,
This really looks incredible and so delicate and gorgeous. Thanks for sharing
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