Branzino/Branzini is a fish which tastes amazingly delicious when roasted. The aspect which makes it unique and different from the other baked fishes is its post baking texture. It gets so soft and smooth that it almost melts in the mouth. The idea of cooking Branzino occurred to me while watching Master Chef Junior Season 2, Grand Finale’, where this 11yr old little Logan, served a salt crusted Branzino as an entree’. Thereafter I started researching on Branzino and deduced this easiest, yummiest yet healthy fish preparation.
Thankfully, since my son inherited my ‘fish loving’ genes, I take full advantage of that situation, most of the times, while cooking fish. I love to involve him actively to help me throughout the process. This is not just a fun exercise that we both do together, it also helps us to bond well.
This is one such fun recipe where the kids in the family can actively take part in preparing the fish before putting it in the oven. Above everything else, it is very healthy and very tasty. Just strikes the right balance of both worlds!
1 whole Branzino, cleaned, descaled, gutted
1 small bunch of rosemary
1 small bunch of thyme
1 small bunch of cilantro
5 cloves of garlic, chopped
1 whole lemon, sliced in circles
2 tablespoons of Olive oil
Salt and Pepper as per taste
Preheat the oven to 450 degrees F.
Wash the cleaned fish thoroughly under running water and pat dry it with a tissue/towel.
Season the fish uniformly with salt, pepper and olive oil. Do not forget to season the cleaned tummy as well.
Stuff the tummy with 3/4th of all the herbs. Then add a couple of slices of lemon to the herbs. Add some chopped garlic in it too.
Spread the rest of the chopped garlic all over the fish on both sides.
Now arrange a baking dish by laying it with aluminium foil. Spray some Olive oil over the foil. Now carefully lay the stuffed and seasoned fish on to the baking tray.
Place the rest of the leftover herbs around the fish. Arrange the lemon slices over the fish and under the fish. Cover the baking tray with another piece of aluminium foil.
Bake the fish covered for 15 minutes.
Then remove the cover and bake it for another 5 minutes. This will help to crisp the skin slightly.
Serve it warm with garden fresh salad and/or some pickled ginger garnish for a hearty meal.