Wednesday, November 9, 2011

Roasted Whole Branzino with an Herb Garlic Rub

A branzino is a European sea bass, ranging from 1-3 pounds and has firm white flesh. Great for grilling and roasting. Here, I roasted it with a garlic and herb rub and it is the easiest thing in the world to do. 

1 Branzino, gutted; if you don't know how to do this, have your fish monger do it; leave the head on for presentation
Oregano, use as much as you want of these 3 herbs
3-4 garlic cloves
1 1/2 tsp salt
Freshly ground pepper to taste
Enough extra virgin olive oil to create a paste
1/2 lemon sliced into 4 slices

Preheat the oven to 450 degrees with rack in the center of the oven. 

Make 4 scores with a sharp knife in the fish on both sides. Remove desired amount of herbs from the stalks and process in a small food processor with garlic, salt and pepper and just enough olive oil to create a paste. It will take about 1/8 cup of olive oil. Smear the inside of the fish with the paste and then continue smearing the paste over both sides of the fish.

Place the 4 slices of lemon into the cavity of the fish and place in a roasting pan that is just large enough to hold the fish. Place in oven and roast for 25 minutes. 

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