For years one of my favorite fish to eat when we go out to restaurants is Branzino, also referred to as the Mediterranean Sea Bass, or the French Term Loup de Mer (wolf of the sea). But what ever you call it, just call it delicious! You will always see this glorious denizen of the deep served whole, roasted or grilled. Can you guess why? Lean in close and I’ll tell you a secret….shhh….It’s a pan size fish and here’s the other important factor in its popularity of restaurant Chefs. It’s farm raised, that’s right the Sea Bass has been farm raised in Europe for quite some time now, but hey that’s a good thing in this case. That means that it’s sustainable and that we aren’t eating more than we can replace. The only thing you have to worry about with farm raised seafood is the location of the beds. Normally I don’t like to go outside of the US for any farm raised seafood, but the countries that seem to be involved are more European and should be safer under the regulations of the EU, or at least lets hope so.
So now you know why when you go into your favorite Mediterranean restaurant, Branzino always seems to be on the menu. The other important factor is price, because its farmed the price remains constant, as does the quality and availability.
For the past few months I have noticed Branzino at Wegman’s and it has been calling to me, so I thought I would give it a try. Now here’s a little secret, the Chef has never roasted a whole fish before. But it really wasn’t very hard to do. The only effort involved is gutting and cleaning the fish, and where ever you buy the fish will probably do that for you (which I requested on my second purchase). What you want to be sure of when you are buying whole fish is that the eyes are clear, the flesh is firm and that the only real smell would be that of the sea. Fresh Fish does not smell!!
When gutting make sure you have a very sharp thin bladed knife and start at the tail and work towards the head. You need to make about an inch and a half deep slit into the fish. Remove all of the insides and rinse the fish very well in cold running water from front to back including the gills. Pat the fish dry with paper towels.
Get a large enough roasting pan that will hold your fish, and place the fish into the pan. inside the opening you made, place lemon slices and any herbs you might like to include, I used rosemary and included a whole stem in each fish. Gently rub some olive oil onto the skin of the fish and season liberally with ground black pepper and sea salt. Don’t worry the fish won’t be salty! I have even had Branzino baked in a Salt mound, which is supposed to keep it moist, and it was not salty. Now here is the one trick I always do with fish when roasting. Fish came from the sea, so you want to cook with a little water. Never dry roast your fish, unless you are doing it on a grill ( and then I would wrap it in foil with my lemons and seasoning to keep it moist). The water will seriously help keep the fish from drying out, that and not over cooking the fish.
Most Branzino are just a little over a pound, and cooking time should be no more than 25-30 minutes in a 350 degree preheated oven, I use a convection oven and it takes about 18-20 minutes for me.
Now here comes the only really tricky part of the meal, filleting and de-boning.
1. Place the whole fish on a cutting board, and cut off the tail and the head.
2. Slip the tip of a thin knife under the skin and it should lift off easily.
3. gently work the knife or a long spatula under the top fillet and lift it off. Very gently try to turn it over on the cutting board. Check for bones, they will be at either end towards the outside of the fillet. Feel gently with your fingertips trying not to break the fish up. keep a moist folded paper towel nearby to get the bones off your fingers. Place this fillet on the plate.
4. Remove the skeleton from the middle of the fish.
5. Repeat the process of looking for the bones, and then place on top of the other fillet.
There will be a strip towards the bottom of the fish, parts of the flesh will look a little different, I remove these parts as I am de-boning. You will also notice that the bottom skin has disappeared so you don’t have to worry about it!
*What I would suggest is to keep the oven warm and place your finished fillets back in a warm over as you continue to de-bone the other fish.
Prepare your favorite sides, for this meal I served a broccoli rabe risotto and grilled romaine with Caesar dressing. Both went very well with the Branzino!
Broccoli Rabe Risotto
1/2 of one small onion finely diced.
1 Tbsp Butter
1 Tbsp Olive Oil
1 cup Vialone Nano Italian Rice (or your favorite risotto rice)
4 cups of light chicken broth (or vegetable broth)
1 cup cooked and chopped broccoli rabe
Black Pepper to taste
In a small saucepan add the chopped onion with your butter and olive oil, Saute briefly and then add in the rice, continue to saute for about 5 minutes until risotto grains are a little toasted.
Then begin adding in stock one cup at a time over medium heat stirring occasionally.
After adding the last cup of stock, add in the chopped broccoli rabe, reduce the heat and allow to simmer until all of the stock has been absorbed (don’t let it get too dry, it should be very moist)
Season to taste. If you like adding a handful of good grated Romano cheese is a nice touch.
Olive Topping
2 tbsp unsalted butter
2 oz white wine
Juice of one half lemon
1/4 teaspoon brown sugar
1/2 cup of pitted mixed olives
pinch of chopped parsley
in a small pan, add in 1 tbsp butter and let it melt
add in chopped olives and sauté for a few minutes
add in white white lemon juice and brown sugar and allow to reduce by about 1/3
take the remaining butter and you can either whip it in to thicken, or you can roll the butter in flour and then add it into the sauce to thicken. Both methods will work,
This sauce should be finished without overheating and set aside until fish is ready to serve, then quickly reheat this topping, add in the chopped parsley and serve immediately.
I don’t if anyone caught it, but I did mention a second purchase when I talked about cleaning the Branzino.
I did make this the day after Christmas, it had been intended as part of our seven fishes, but I wasn’t real happy with my presentation and how the fillets came off the bone. The second time was much better.
I just wanted to share with you, that while its not difficult, its not as easy as it seems.
Please do tell your guests that although you tried your best, to be careful about bones. Fish has bones!!
*my mother taught me a fool proof way of getting rid of small bones that you may accidentally swallow that get caught in your throat. Eat a piece of bread to work it immediately down your throat. We always used soft white bread to make it easier.
I hope those of you that have never tried roasting a whole fish, do try it. If you can find Branzino, I highly recommend it!
Thanks for stopping by and I hope every one is enjoying a wonderful beginning to the New Year!
More recipes from my site
Peach Blueberry Custard Pie Recipe – Summertime American Classic- Chicken Rollatini with Arugula Pesto
- How to Build the Perfect Dinner Salad and Love Every Bite!
- My Coconut Easter Cake Recipe Experience
- Chicken Taco Cup Salad (Fun Size) Recipe – Easy and Delicious!
- Meyer Lemon Coconut Cake for Two (Gluten Free) with The Dusty Baker
Tanantha @ I Just Love My Apron says
I've cooked whole fish once and so dealing with whole fish isn't a problem any more. I love this dish! The fish looks so delicious. I love your risotto and grilled romain (just like French!)
[email protected] says
mmmm, so many delicious recipes! this is making me so hungry…
Tiffany says
I love the idea of putting the broccoli rabe in the risotto! This would be great with kale or chard as well! Thanks for sharing!
Anna's Table says
Beautiful presentation and helpful information. The fish looks so fresh and appetizing. It's a great post to begin the new year with…inspiring us to eat healthier.
Hoosiersmoker says
I knew a chef from Trader Vic in Chicago that would invite me to his house sometimes and he always made (at my request) a steamed whole sea bass, After steaming it he would sear the outside of the fish with a hot ginger and garlic oil just before he plated it. Sadly, he has since passed on but I have successfully attempted this trick with great results!
kita says
Congrats on the Top 9 today Chef!! 🙂
Emily Malloy says
Congrats on the top 9! Well deserved!!
shannon says
Wow, this Branzino is wonderful. I liked the lettuce presentation. Congrats on making Foodbuzz Top 9…well deserved!!
Georgia (The Comfort of Cooking) says
I have been really tempted to try branzino lately (it's on my cooking "bucket list", you could say) and you've made me even more curious and willing to try. Thanks so much for sharing this incredibly authentic and delicious dish, Dennis. You are such a talent and so inspiring!
~Lisa~ says
Chef, congrats on Top 9. I love this fish dish.
mywanderingspoon says
Photos are beautiful, fish looks amazing and taste probably even better. Fantastic!
Elin says
Piggy Chef Dennis….congrats #1 on Top 9 🙂 I love the way you prepared this mediterranean seabass…I can't find it here so I will just substitute it with something quite near as possible :p
thanks for the tip of having soft white bread around when serving whole fish :p
Elisabeth says
Hi Dennis-Your branzino looks amazing and so delicate and grilled to perfection. The side dishes are also fabulous!
Congratulations on the #1 spot for the Top 9, on Foodbuzz with your creation, and labor of love!
Barbara says
Delicious, Dennis. I love the grilled romaine. Haven't tried that yet, but endive and radicchio on the grill are divine.
Happy New Year to you!
Trix says
I love roasting whole fish – I think its a shame that some people are intimidated by it. … maybe it's the eyes? (That said, while I can filet a fish, I've always bought my whole fish already gutted & scaled.) You are right, branzino is generally sustainable depending on the locations and practices of the aquaculture farms, but best case scenario it's a great way to have your fish and eat it guilt free. … and stuffing it with herbs is always a good thing, that, along with olives, is what I like to do.
Lindsay @ Eat, Knit, Grow says
Wow!!! I have been wanting to do this. Thanks for sharing! It looks so delicious! I am inspired to go get some and try it!!
Peggy says
The only whole fish I've roasted is a rainbow trout and I loved it. I will definitely keep an eye out at Whole Foods for the Branzino though! And thanks for the great tip about adding a little water to the pan! Never thought of that before!
meltingbutter.com says
wow, this looks delicious… reminds me of a european summer :))
Becky says
Congratulations on the Top 9 today!
Great job!
Angie's Recipes says
Yum yum! The side looks also very delicious!
Raw_Girl says
Abslutely beautiful – and I'm vegan 🙂 says something!
Look forward to more of your recipes.
Lawyer Loves Lunch says
I am comforted to know that before this, you'd never made a whole fish. Whole fish freaks me out. I feel like I wouldn't know what to do with the head or the bulging eyes. But it looks so good, maybe I'll work on getting over my fear. Happy New Year, Chef! 🙂
All That's Left Are The Crumbs says
Top 9 – congratulations!
Chow and Chatter says
wow looks amazing and thats great its sustainable love whole roasted fish good for you on getting a treadmill now u need an ipad to read blogs on it he he
Rebecca
Sarah-Jane - SiliconeMoulds.com says
I love roasting whole fish and although messy, love it served on the bone.
I roasted trout earlier in the year stuffed with fennel and orange. Now that was nice. Mmmm
I've NEVER cooked lettuce in any shape or form as yet. Something I really should try – but in my head it somehow doesn't work. lol. Another for my to do list
Happy New Year Chef Dennis !
buywowaccount says
That is totally fishy-licious accompanied with very flavorful vegies and risotto. Yum Yum. Cheers for the New Year!
Drick says
so many good tips that folks should know, like how to tell fresh fish, the eyes tell all don't they… lovely recipe and glad you tried roasting a whole fish – ya know, the older I get, it just ain't as fun to gut a fish anymore, rather pay someone else to do it
anniebakes says
this sounds like a great healthy way to start off the new year!!
anne
Intuitive Eggplant says
What a lovely meal! Everything looks divine! Happy New Year to you!
Torviewtoronto says
healthy full meal Happy new year to you and family
foodtravelandwine says
Such a wonderful recipes!!….I hope you enjoyed the holidays with your family!!…..lo mejor de lo mejor en este 2011 y siempre!!……Abrazotes, Marcela
doggybloggy says
nice dish – I have been roasting whole fish since I was a kid – this looks excellent – I love the grilled salad.
Kristen says
My local stores are sadly lacking in fish. I wanted to make a salt crusted trout a while back and when I asked the meat counter lady about them, she gave me a blank look and said that they didn't ever carry them because there was no demand. Ugh. Being sadly landlocked and in the desert doesn't make for good seafood/fish options. Your meal looks so good. I am jealous of how close PA is to the ocean!
Jennifurla says
Oh thanks for sharing, this is one thing I have to do this new year!
5 Star Foodie says
I too have recently seen the Branzino at Wegmans but haven't gotten around to buying it yet. Sounds very tempting roasted whole, love your olive topping!
Roxan says
The second I saw 'wolf of the sea' I knew I have to try this fish! I love the name. Thank you for this info on the fish, I've never had it before, but will definitely keep my eye out for it. Happy new year, chef Dennis!
ladymorgiana says
WOW this fish looks sooo nice! Your mom must be a mistress of fish roasting! Risotto looks so perfect… yum!
Kate @ Diethood.com says
My mom is the master of roasting a whole fish – she's incredible at it. I need to learn her tricks. 🙂
Your risotto looks amazing and the Branzino sounds so gooooood!
Jen_from_NJ says
I have ordered Branzino out several times and just love it. I have seen it at Whole Foods but wasn't sure what to do with it. Thank you for the inspiration! Your broccoli rabe risotto sounds amazing too!
Faith says
When I saw this fish I was wondering if I'd be able to find it…then I read that you got yours at Wegmans!!! I am so excited, I will definitely be looking for this fish on my next shopping trip! You did a beautiful job with this dish!
Mari says
Hola Dennis,
It can't get better then this. It looks so delicious.
Happy New Year 🙂
Evan @swEEts says
Oh how I love seafood.. this sea bass looks amazing! Grilling a whole fish kind of intimidates me, but maybe I can talk Mountain Man into it 🙂 And can you believe i've never really had risotto? I need to try it out! Happy New Year Chef! 🙂
Pretend Chef says
I just love reading your blog for those extra tidbits such as eating the bread to help with swallowed fish bones. Thank you. I have never done anything with a whole fish and you have given me good reason to try. I love the grilled romaine you chose as your side dish! Happy New Year to you!
Boulder Locavore says
Chef Dennis! 'Snaps' from me on the mention of sustainability and explaining that. There is so much that goes into our food choices that we rarely take the time to better understand. It absolutely affects the end product of our focus, our recipes and cooking. Love the prompt to think further up the food chain about our chocies. Also love the confession on this being your first whole fish. Great to know even someone as accomplished as you has more chances to try new things! You are an inspiration as always.
Jennifer- Adventuresome Kitchen says
What a beautiful and informative post! I've never roasted whole fish either. If you show us fish again, could you include pictures on the filleting? I love your roasted romaine- that looks delicious too! Thanks!
Foodiva says
Dennis, my grandfather was a sea fisherman by profession and I grew up 'smelling of the sea' while selling fish with him at the market! I love your tutorial for cleaning and de-boning the fish, it brought back such lovely memories of my grandfather!
As for your roasted Branzino dish, it's no less than spectacular!
Cardamom Hills says
I love the way you narrated the whole process of how to clean and debone the fish!! The risotto totally caught my attention! Looks like a delicious pairing with the Brazino!
Liana @ femme fraiche says
This looks amazing! This summer I bought some sea bass and did a similar thing with it as well…except in addition to stuffing the fish with lemon slices, I also added some grated pecorino and parmigiana cheeses with a bit of bread crumbs, wrapped the sucker in foil and threw it on the bbq. It was heaven! And now you've showed me how to recreate this in winter months;)
Jenn says
It's nice to know that even a seasoned Chef like yourself has never roasted a whole fish before. They have always intimidated me! Maybe this should be I put on my must do this year list… Roast a full fish! Thanks for the inspiration!
Kate says
Beautiful and informative 🙂 True Dennis. Thank you for all the good info on branzino!
the constant hunger says
I've whole roasted branzino and was very pleased with the results. And grilling romaine? Need to try that now!
Susan says
We always admire the beautiful red snapper we find at our fish market, but have never had the courage to try cooking it whole. You just just opened a whole new flood gate….
penny aka jeroxie says
I roasted the whole fish recently as well… have to try your flavour combo… sounds yummy
The Cilantropist says
Dennis this looks fantastic, I have been thinking recently about trying to work with whole fish, but I must admit I am a little intimidated! Your dish looks both delicious and beautiful, and I think I will definitely be consulting you when I get the chops to tackle a whole fish. 🙂 Hope your holidays were fabulous, and heres to a fantastic 2011! <3
Anna Johnston says
I would most definatly concur Chef about fish farming, if its in the EU its pretty good. I'm a bit iffy many of the others as well. This fish looks stunning & I do like the accompaniments too, a nice touch.
Monet says
When Ryan and I went to Lisbon..we ate whole fish like this every single day. It was amazing, and I would love recreate it at home. I'm saving this recipe, and I'm going to surprise Ryan this weekend. Hopefully I'll be able to handle the filleting part! I hope you had a lovely weekend. Please have a happy and joyous week!
Kate @ Scarpetta Dolcetto says
Yum! Love branzino too, and surprisingly easy to prepare. Happy New Year!
Dionne Baldwin says
I love the presentation of a whole roasted fish. This looks good enough to eat! That risotto recipe sounds extremely good!
I learned a little something too! Thank you for sharing this info with us!
Dionne
Green Girl @ A little bit of everything says
I do most of my grocery at wegmans too but didn't see any sea bass, which I love, btw. Hmm, wonder why.
Anyhow, your roasted fish look delicious.
p.s. i tried so many time to swallow that stuck tiny bone by eating bread, never worked. the only thing that works (for me) is crackers
Nancy says
Happy 2011 Chef Dennis!!
Your branzino looks absolutely wonderful. Our local fishmonger hasn't had a any for a while and I am hopeful they will get some in soon so I can try this recipe!!
scrambledhenfruit says
I'm the granddaughter of a waterman, so when I was growing up we had fish frequently. I always watched my dad clean and gut the fish, but never wanted to do it myself. I still leave that to the experts. 🙂 Your dish looks fabulous- I'll have to look for that fish at Wegman's (which I'm so excited to finally have in my area even though its a bit of a drive). Your risotto looks delicious as well! Hope you have a lovely new year!
Lo-mo says
Wow Chef, this whole dinner looks absolutely stunning! I will have to feast with my eyes unfortunately as we have a fish allergy in our house (SIGH). The risotto and grilled romaine however will work! (My son and I do go out for seafood though when Hubby is out of town!)
Again, just stunning!
Shirley says
This looks amazing, and great plated with the lemon and herbs.
Whenever my family steams a whole fish or we order one at a Chinese restaurant, we don't flip the fish over — if you fillet the top, you should be able to lift the skeleton without flipping. I'm less likely to break up the fish that way myself. 🙂
A SPICY PERSPECTIVE says
Wow Dennis, that is GORGEOUS! I've never seen or even heard of Branzino. I'll have to ask around for it! It's always fun to experiment with new fish. I just LOVE the whole preparation!
Cake Duchess says
Branzino = Italy to me. WOW! Your branzino is perfect and just looks amazing. My hubby makes it for us sometimes and it is by far my favorite fish recipe. Bravo Chef! Buon Anno! Happy New Year! I can't wait to see more of your incredible creations and read your great posts!
sara @ CaffeIna says
Ohhhhh now you made me hungry and nostalgic, Chef! I grew up eating branzino bought locally by my mommy and cooked with much love for me….I was a picky eater and still loved the branzino she was making me. Here the States I never go used to eat much fish…somehow I feel I don't have the local places to buy it that I had back home. If I had to have only one resolution for the new year it should be to make this roasted branzino. Amazing!
Myrtle says
Looks delicious! We eat a lot of fish around here. I was born by the sea so it is so natural for us. I have to agree with The Mom Chef, the risotto looks amazing. I've always wanted to try making it but I have heard lots of horror stories.
Quay Po Cooks says
Chef Dennis,
I would sleep with delicious fishes like that..LOL! Looks absolutely delicious! Thanks for all the great info too!
j3ss kitch3n says
wow! this dish is mouth watering!
All That's Left Are The Crumbs says
I so want to tell my kids we are having wolf of the sea for dinner just to see the looks on their faces. Seriously, I wouldn't know which thing to at first from your plate as everything looks so good. My grandmother used to say the same thing about bones and soft white bread.
Becky says
Roasting and de-boning a whole fish isn't high on my to do list. I love fish, but I think that I'll leave the roasting and de-boning to the "chefs". I do like your recipe for broccoli rabe risotto.
Looking forward to further posts from your kitchen!
Jean says
Dennis, your title made me smile. The writer/director of the Dream with the Fishes movie is a family friend and I believe some of the scenes from the movie were filmed on my husband property before I met him. Very cool but if I was way off on your title inspiration, please disregard! 🙂
The roasted branzino looks wonderful!
Claudia says
You are tempting me. We have roasted whole pan fish – there are a lot of lakes in MN and we used to fish quite a lot- but never a large fish. Then (ahem…my husband guts and bones the fish – husbands are good for that – and opening jars). The presentation is flawless Dennis – even if it took two tries – I feel better knowing I'm not the only one why "tries and tries again" and I would need more than two tries. A beautiful way to start 2011! Looking forward to what you come up with this year!
The Mom Chef says
Mmm, mmm! That does look delicious. I have to admit that I was as drawn to your risotto as I was to the fish (which is gorgeous).
Thanks again for all the helpful information about purchase, cooking and presenting. You rock.
Velva says
I have never ventured close to roasting a whole fish-wow! Your fish, your side dishes it all looks fabulous.
Happy New Year to you! Looking forward to 2011 peeking into your kitchen.
Cheers.
Velva