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This branzino recipe with Persian flavors is a family favorite. The tender fish is stuffed with a fragrant mix of pomegranate molasses and herbs, making it perfect for parties and festive gatherings. If cooking a whole fish feels intimidating, follow this recipe and you’ll see just how simple and approachable it really is.
We eat quite a bit of fish in this house, and branzino is definitely one of our favorites. I’ve already shared how to grill branzino, turn it into a fish tahdig and fry branzino, which is perfect for Persian New Year. Today, I’m sharing one of my all-time favorite ways to prepare it: roasted whole in the oven with incredible flavors.
Roasting a whole fish is much easier than it sounds, and it works just as well for a dinner party as it does for a weeknight meal. While it does require a bit of prep, much of it can be done ahead of time. Follow along to see how I make this impressive yet simple fish dinner that’s guaranteed to wow everyone at the table.
Table of Contents
All About Branzino
Also known as Mediterranean or European sea bass, branzino is a mild, delicate fish popular in Mediterranean cuisine. It’s called levrek in Turkish and loup de mer in French, and it’s native to the waters of Northern Africa and Southern and Western Europe.
Branzino can be grilled, baked, pan-seared, or cooked whole. Once cooked, the flesh is white and flaky, and its mild flavor pairs beautifully with herbs, spices, and bright ingredients like lemon juice or pomegranate molasses.
Tips for buying branzino:
- Look for bright, clear eyes
- The fish should smell fresh, not fishy
- The skin should be shiny with intact scales
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 need 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. You can find barberries at many Persian or Mediterranean shops.
- 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 a bottle at a Middle Eastern or Mediterranean store.
How To Cook Whole Branzino
Prepare the fish: Make sure the fish is gutted and cleaned well, both inside and out. Brush it with olive oil and season the inside and outside with turmeric, salt, and pepper. Add the sliced onion and lemon juice, then set aside for 30 minutes. Meanwhile, heat the oven to 400°F.
Roast the branzino: Roast the fish in the oven for 25 to 30 minutes until it’s fully cooked.
Prepare the filling: While the fish is roasting, 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 chopped parsley. Stir and cook for a few minutes, turn the heat off and set aside.
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.
Recipe Tips
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.
Make ahead: You can marinate the fish and refrigerate it up to 6 hours in advance. You can also prepare the filling a day in advance.
Best Served 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.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Persian Branzino Recipe
Ingredients
For The Fish:
- 2 whole branzino, Gutted and cleaned
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 lemon , juice of
for The Filing:
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 yellow bell pepper, diced
- 1 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 1/2 cup barberries
- 3/4 cup walnuts, chopped
- 1/2 cup fresh parsley , chopped
- 3 tbsp pomegranate molasses
- 1/2 cup pomegranate arils, for garnish
Instructions
Branzino:
- Rub the olive oil on both sides of fish and cover generously with salt, pepper and turmeric.
- Put the fish in a dish and add onion and garlic, mix so the onion is all over the fish.
- Cover and let sit for 20-30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with 2 layers of parchment paper.
- Put the fish on the baking sheet and cook in the oven for 25-30 minutes until it's fully cooked.
Filling:
- While the fish is roasting, work on the filling. Heat the olive oil in a pan over medium heat. Saute the onion for a few minutes until translucent. Add in the garlic and cook for a minute.
- Add the bell pepper followed by the oregano. Saute for another minute. Season with salt, pepper and turmeric.
- Add in the barberries, walnuts and parsley followed by the pomegranate molasses.
- Lower the heat and let everything cook for about 5 minutes until flavors are fully combined. Adjust the salt as needed.
- Transfer the roasted fish onto the serving platter. Stuff the fish with the filling and add the remaining filling on top of the fish.
- Top with pomegranate arils and serve with rice, potatoes or greens.
Video
Notes
- Find barberries and pomegranate molasses at Persian, Middle Eastern or Mediterranean shops as well as online. You can also make pomegranate molasses at home.
- 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.
- Iranians serve this dish with sabzi polo for Nowruz (Persian New Year).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a striking presentation!! I haven’t made fish in ages. This might have to be the winner.
Thank you Meaghan! This is our favorite!
Oh Shadi, I am really loving all your Persian recipes! Hope you’re enjoying your Christmas week. I enjoy eating whole fish and would love to have a whole fish made with this recipe all to myself. 🙂 I’m familiar with all the ingredients except barberry. Where can I get it in the US?
Christine! I’m so happy you like my Persian recipes! You will love this fish and if you are a fan of salmon, I can tell you that this will be awesome with salmon too as we had it last night 😀 You can find barberry in Middle Eastern / Arab shops 🙂
This looks so delicious and I love anything with Pomegranate 🙂
Me too Molly! For me fall is more about pomegranate than pumpkin!
This looks delicious. I looooove making whole fish (though salmon is a favorite of mine too). I used to be wary about cooking whole fish but now I love it – so much more flavor than with a fillet. Not sure I’ve ever seen pomegranate molasses, or barberry in stores. What exactly is barberry? Think this could be made without it?
You can find pomegranate molasses in QFC Vicky, I guess maybe other stores that have a middle eastern/Mediterranean section will have it. Barberry is a type of berry which is sour and is very tiny. you can use a bit of lemon or lime juice instead but if you find them, you will like them!
This is stunning. I’ve been too intimidated to ever make a whole fish but I’m awfully tempted by this one!
It might seem intimidating and difficult but actually it’s really easy!
I’m half Filipina and my family does tons of fish for the holidays too! Thanks for sharing 🙂
Hi Megan! You are welcome! I would love to know how other nationalities prepare fish! 🙂
That’s kind of intense, but also sounds delish.
This sounds way too good to not try!! Thank you so much for sharing. My parents come into town in a few months, and they’re huge fish eaters! Definitely making this!
Thank you Bianca! I’m glad you like it and I hope your parents like it too! <3 🙂
I’m not usually a big fish person, but this looks so yummy I might just want to try it sometime!
A family recipe never disappoints Sabrina 🙂 Hope you like it!
Great fish recipe. Thanks
You’re welcome 🙂