Friday Feasts: Stuffed Branzino

The hubby made this masterpiece. We were inspired by a recipe from Food & Wine. We love whole fish it looks so accomplished when arranged on the plate. It isn’t really complicated. So if you want a dinner to impress this Stuffed Branzino is it. Keep the sides light–this can’t stand up to a heavy dish like scalloped potatoes.

And FYI: Branzino is an Italian white fish in NA it is called Sea Bass (not quite as elegant). It is sweet and a little buttery in my opinion.

1. 3 tablespoons extra-virgin olive oil
2. 1 tablespoon finely chopped capers
3. 1 tablespoon fresh lemon juice
4. 1 tablespoon chopped parsley
5. Salt
6. Two 1- to 1 1/4-pound whole branzino, scaled and gutted
7. 1 lemon, sliced into 4 rounds
8. 2 large rosemary sprigs

1. Preheat the oven to 425°. In a medium bowl, mix the canola with the capers, lemon juice and parsley and season with salt. Keep at room temperature.
2. Season the branzino cavities with salt and stuff lemon rounds and 1 rosemary sprig in each. Season the fish with salt.
3. Place fish on baking sheet. Pour mixture from step one on fish and in cavity. Roast the fish in the oven for about 10 minutes, until just cooked through.

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About Nicole Feliciano

Nicole Feliciano is the Founder & Editor of Momtrends. Prior to launching Momtrends, she was a fashion executive at Ralph Lauren. Now her mission is bringing style to fashion-starved moms everywhere. Nicole is a lifestyle expert, spokesperson and lover of all things social media. Follow her on twitter @momtrends
  • Wow! I am never going to let my dh see your blog. I tell him that I don't know anybody who cooks fish on a regular basis. 🙂

  • Wow, gorgeous. Your hubby is a smart man. My DH wants to learn to cook, so I'm telling him to go for it! :~D

  • Do you scale and gut the fish yourself? I was just wondering since I've never done it, if you have any tips.

  • WOW that is impressive. Whole fish intimidates me. I don't know how to cook it OR eat it!!

  • Hey there, I am so happy to be here today!!!!! And this fish looks wonderful. I don't cook whoe fish because no one else is really a fan but I do like to order it out once in a blue moon. So light and healthy!!!!

    Happy Friday and thanks for having me!

  • I've never heard of this kind of fish, what's it taste like?

  • Yum Yum Yum 🙂

    That looks interesting 🙂 Not sure I have the guts to work with a full fish like that though….

    Happy Friday

  • that looks yum!
    i posted one of my fav new recipes! i'm making them again for dinner tonight – yum-o!

  • To answers some Q's I have our local fish store (Citerella) clean the fish for me.

    Branzino is an Italian white fish in NA it is called Sea Bass (not quite as elegant). It is sweet and a little buttery in my opinion.

  • See if you can get your seafood store to clean the fish for you.

  • This looks great!

  • That looks really well-plated and really complicated! I don't like having whole fish though…..I can't stand to see their little face while I am eating. We go deep sea fishing and catch them ourselves, but when it is time to eat, I just want a slab of yummy meat, not a cute little face that I remember pulling out of the water.

    Your dinner looks like it was Beautifully done.

  • Wow a whole fish! very impressive 🙂