Description
This Homemade Oven Baked Mediterranean Branzino recipe features whole branzino fish roasted to perfection with aromatic herbs, garlic, lemon, and a blend of spices. Accompanied by tender roasted potatoes and bell peppers, this Mediterranean-inspired dish is bursting with fresh flavors and is perfect for a wholesome, elegant meal.
Ingredients
Scale
For the Fish and Marinade
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 1.5 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 4 tbsp lemon juice
- Pinch of red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 2 branzino, cleaned and gutted
- 5 garlic cloves, thinly sliced
- 1 onion, peeled and cut into thick slices
- 2 lemons, one sliced and one quartered
- Parsley, chopped (for garnish)
- 2 tbsp olive oil
- 1/2 cup white wine
For the Vegetables
- Potatoes, cut into 1-inch cubes
- Bell peppers, cut into 1-inch pieces
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the branzino and vegetables.
- Prepare the Marinade: In a small bowl, combine unsalted butter (softened), olive oil, garlic powder, oregano, paprika, lemon juice, red pepper flakes, salt, and black pepper. Mix well to create a flavorful marinade.
- Marinate the Fish: Rub the marinade all over the branzino fishes, including inside the cavity. Stuff each fish cavity with sliced garlic, onion slices, and lemon slices to infuse aroma and flavor.
- Prepare the Vegetables: Toss the cubed potatoes and bell peppers in the remaining olive oil, salt, and pepper. Spread them evenly on a large baking sheet or oven-safe dish.
- Arrange and Add Wine: Place the marinated branzino on top of the vegetables. Pour the white wine evenly over the fish and vegetables to add moisture and enhance flavors while roasting.
- Roast the Fish and Vegetables: Roast everything in the preheated oven for about 25-30 minutes, or until the fish is cooked through, opaque, and flakes easily with a fork, and the vegetables are tender.
- Garnish and Serve: Remove from oven, garnish with fresh chopped parsley and the quartered lemons for squeezing over the fish. Serve hot with the roasted vegetables on the side.
Notes
- You can substitute white wine with vegetable or chicken broth if preferred.
- Ensure the branzino is cleaned and gutted by your fishmonger for the best results.
- Adjust the amount of red pepper flakes according to your spice preference.
- Serve with a side salad or crusty bread to complete the meal.
- Leftovers can be stored in the refrigerator for up to 2 days.
