This delicious branzino recipe with Persian flavors will impress anyone! Learn how to make a whole roasted branzino at home perfectly every time using these tips and notes. 

 

We eat a fair amount of fish in this house and branzino is definitely one of our favorites. I’ve already shown you how to grill branzino and how to fry it (Perfect for Persian New Year!), and today I’m going to share one of my all time favorite branzino recipes with you: roasted whole in the oven with amazing flavors! 

Roasting a whole fish is a lot easier than what it seems and it’s the perfect fish dinner for gatherings as well as a weeknight dinner. It requires some preparation but you can do a lot of it in advance. Follow along to see how I make this delicious fish dinner that would knock your socks off! 

What Is Branzino?

Also known as Mediterranean or European seabass, branzino is a fish with a mild and delicate flavor. It’s popular in Mediterranean cuisine and can be prepared and seasoned in various ways. This fish goes by other names including levrek in Turkish or loup de mer in French. It’s native to the waters of Northern Africa as well as Southern and Western Europe.        

Branzino can be grilled, baked, pan seared or prepared whole as we have done here, making it a great choice for a variety of recipes. The flesh is white and flaky once it’s cooked. Its mild flavor makes a great canvas for herbs, spices and marinades. Tart additions such as lemon juice or pomegranate molasses make this fish very tasty. 

Here are a few tips to keep in mind when buying branzino:

• The eyes should be bright and not foggy or dark. 
• The fish should not smell bad or “fishy”.
• The scales should not be missing and the skin should be shiny. 

Ingredients For Persian Style Branzino

• Branzino: If the fish is large, one would be enough for 2 people.
• Onion and garlic: You’ll use them for the marinade and the filling. 
• Spices: For the marinade, use turmeric, salt and pepper. For the filling, you’re also going to use oregano. 
• Lemon juice: Freshly squeezed lemon juice adds a lot of flavor to the fish. 
• Olive oil: Use extra virgin olive oil for this recipe.
• Bell pepper: You can use red, orange or yellow bell pepper to make the filling. 
• Barberries: They are tart and add a nice flavor to the filling. 
• Walnuts: Chopped walnuts add a nice crunch. 
• Pomegranate molasses: An optional addition, pomegranate molasses adds a bit of tartness to the filling that goes well with the fish. You can use homemade pomegranate molasses or get one at a Middle Eastern or Mediterranean store.

How To Cook Whole Branzino

1. Prepare the fish: Make sure the fish is clean inside and outside and brush it with olive oil. Season the insides and outs with turmeric, salt and pepper. Add sliced onion and lemon juice. Set aside for 30 minutes and heat the oven to 400 degrees F. 
2. Roast the branzino: Roast the fish in the oven at 400 for 25 to 30 minutes until it’s fully cooked. 
3. Prepare the filling: Sauté the onion until translucent. Add in the garlic and bell pepper and cook for a few minutes. Add in the oregano, salt, pepper and turmeric. Cook for 5 more minutes. Add in the barberries, walnuts and parsley. Stir and cook for a few minutes, turn the heat off and set aside. 
4. Fill the branzino and serve: Take the roasted branzino out of the oven and spoon the filling into each branzino. Transfer them to a serving platter and spread the rest of the filling around the fish. 

Tips To Make The Best Branzino

• Season well: Branzino has a tender texture and mild flavor therefore it absorbs flavor very well. A bit of lemon juice and spices can go a long way. 
• Quality fish: Get the best branzino available to you. Most already have the insides clean, but if not, ask the person who works at the seafood counter to clean them. 
• Check for doneness: You’ll know the fish is ready when the flesh is white and flakes easily. 
• Broil if desired: If you like the skin to be a bit crispy, broil the fish for 3 to 5 minutes. Keep a close eye since the skin burns easily.

What Do You Serve Branzino With

Serve this delicious fish dinner with a variety of sides including salads and potato dishes. Here are a few favorites: 

• Salads: Mediterranean orzo salad, beet salad with feta and zaatar and traditional Greek salad. 
• Vegetables: Baked sweet potato fries, roasted acorn squash and briam (Greek roasted vegetables. 
• Potatoes: Baked sweet potato fries, olive oil mashed potatoes, Greek potatoes and oven roasted potatoes. 
• Rice and grains: Persian herb rice (sabzi polo), tahdig, Turkish bulgur, freekeh and Greek lemon rice. 

Leftovers and Reheating

Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300 degrees F for 15 to 20 minutes until completely heated through. I don’t recommend freezing cooked branzino as it would lose its flavor and texture. 

Frequently asked questions

More Fish and Seafood Recipes

Summer Recipes

Grilled Branzino

Seafood and Fish

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Turkish Recipes

Easy Baked Cod Recipe Turkish Style

Entrées

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