2 Branzino, cleaned and soaked in lemon water for 15 minutes
1 tomato, sliced thick
10 grape tomatoes, washed
1 red onion, cut into 4-6 wedges
6 cloves garlic, peeled
Handful fresh: cilantro, parsley, dill
1 lemon, sliced
1 lemon, juiced
Salt and pepper to taste
½ tbsp dry rosemary
½ tbsp cumin powder
3 tbsp olive oil
Growing up in Israel makes tons of unforgettable weeknight meals with fresh fish and veggies gathering the whole family around the table in minutes. Light meals with whole fish that don’t take much time to put together and yet the smell and taste are beyond rewarding and satisfying. This Branzino Fish is so festive, light, moist, juicy and, flavorful and elegant. Each bite is a dream in your mouth. Best to serve it with creamy mashed potatoes, or the classic yummy French fries. Whichever way you choose, this fish is our go-to when we crave something easy and impressive.
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Preheat oven to 450 F.
1). Using a wide pot or baking sheet, lay parchment paper. Place the fish on top and arrange all veggies around in random order.
2). Insert 2 lemon slices inside the belly.
3). Sprinkle salt, pepper, rosemary, cumin, herbs, and drizzle the olive oil.
4). Bake uncovered for 20 minutes.
Optional- Broil for 1-2 minutes before removing from the oven, paying attention not to dry out the fish.
5). Remove from the oven and baste the fish with all the juices from the pan. Squeeze fresh lemon on top and add some more dill and parsley.
Enjoy while it's warm.
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