Baked Branzino with Herbs
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Baked Branzino with Herbs

Baked Branzino Recipe – Baking fish vs. grilling fish can be used for delicate or bigger fish fillets. Since I like the flavor of fish baked with salt and rosemary, I thought that this recipe would go well for any fish, white meat, or seafood.

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 wide varieties of fish that the prices will make your head spin. I usually buy various types of fish, and 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 Baked Branzino with Herbs recipes with you. By the way, you will sometimes see various names for the European Seabass. Branzino or branzini for plural or Bronzino and Bronzini. I think it is best to say European Seabass, an easier way to remember. I will touch a little bit more on that later in the post.

What is Branzino or Bronzini

Branzini can sometimes be a bit expensive, and when it is on sale, I often buy a couple of fish.  Usually, your fishmonger will ask you if you want the whole fish or to remove the head. Please let 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 freshwaters. 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)

Baked Branzino with Herbs
Baked Branzino with Herbs

How to make baked branzino with herbs

I like my fish well seasoned and fresh. Living in the suburb will make you appreciate freshly caught fish as a delicacy. There is no comparison between a freshly caught fish and a fish at the market labeled fresh sitting for hours or even days. Branzino 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 many 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 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.

baked branzini with herbs 1

Baked Branzino with Herbs

Baked Branzino (European Seabass or Branzino, or bronzini, bronzino) with Herbs or Baked European Seabass. A healthy dish for a healthy diet.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Main Dishes
Servings 4
Calories 486 kcal


  • 2 Whole Branzino 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 Squeezed 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.


Serving: 4gramsCalories: 486kcalCarbohydrates: 5gProtein: 80gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 360mgSodium: 895mgPotassium: 1228mgFiber: 1gSugar: 1gVitamin A: 472IUVitamin C: 9mgCalcium: 101mgIron: 4mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword baked fish recipe, branzino, codfish dinner, healthy recipes
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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