Baked Branzini with Herbs or Baked European Seabass:
What would we do without telephone and television? With all the chatter about healthy foods and healthy diets, it is impossible not to get confused. Buying foods these days can be a bit challenging if you don’t know what to buy. Going to a fish market is another adventure. There are so many names to remember and so many different varieties of fish that the prices alone will make your head spin. I usually buy various types of fish and many of them I would not cook again for many reasons. But if a fish deserves a second chance I will cook it again.
Today, I am sharing my on of my recipes for Baked Branzini with Herbs recipe with you. By the way, you will sometimes see a variety of name for the European Seabass. Branzino or branzini for plural or Bronzino and Bronzini. I think it is best to say European Seabass, easier way to remember. Will touch a little bit more on that later in the post.
Branzini can be a bit expensive at times, and when it on sale, I often buy a couple. Usually, your fish monger will ask you if you want the whole fish or to remove the head. Please let me him know that you want your fish whole and cleaned. You can use the fish head in soup and fish stock.
So, to give you a little background on the fish, Branzini, “The European seabass, Dicentrarchus labrax, is a primarily ocean-going fish that sometimes enters brackish and fresh waters. It is also known as the sea dace. Highly regarded as a table fish, it is often marketed as Mediterranean seabass, branzini, or branzini.” (Wikipedia, 2013)
I like my fish well seasoned and fresh. Living in the suburb will make you appreciate a freshly caught fish as a delicacy. There is no comparison with a freshly caught fish and a fish at the market labeled fresh that has been sitting for hours or even days. Branzoni is not a smelly fish, and that is why I like it. As far as texture, it is firm and holds its shape. I am not a huge fan of Branzini because it has a lot of bones, but when the opportunity arises, I will cook it. Just a different type of fish to add to the menu.
For seasoning, always a nice blend of fresh and dried spices will work. I particularly enjoy adding fennel to my fish dish because it adds a great aroma. This recipe is simple enough and is baked in the oven for 25 minutes and broiled for five additional minutes for color. If you like spices, you will enjoy this dish, if not be adventurous. You never know what may come out of the experience and that goes for everything.
Enjoy it with a beautiful and delicious side dishes such as my version of Sauteed Mushroom and String Beans as a side dish. In the mood for something spicier, enjoy with my Gem’s Shallots and Pikliz Sauce.
- 2 Whole Branzini scaled and cleaned
- 1 Lime to clean
- 4 cloves Garlic
- 1 small Bunch of Fresh Parsley
- 1 tablespoon Olive Oil
- 1/2 teaspoon Black Pepper
- 1 Whole Freshly Squizzed Lime
- 1 tablespoon Fennel Powder
- 1 stalk Scallion chopped
- 1 teaspoon Sea Salt
- Preheat oven to 425 F Degree. Prepare baking pan by drizzling oil on the bottom of the pan and set aside.
- Remove any leftover scales on fish. Clean both fish thoroughly with 1 lime. Rinse with cold water and pat dry with a paper towel.
- In a food processor or blender add garlic, parsley, oil, black pepper, lime juice, fennel powder, scallion and sea salt. Blend to form a paste
- Rub seasoning paste all over both fish, inside and out. Leave a little of seasoning paste to prepare a sauce for the fish - optional.
- Place fish inside baking dish and drizzle olive oil all over and bake for 25 minutes at 425 F degree and 5 minutes under the broiler. Serve hot with a Shallots and Pikliz Sauce and with your favorite side dish.