Bronzino, or European Sea bass, is a type of white fish. Native to the waters off Europe's western and southern coasts, as well as the northern African coast, it's quite popular in Mediterranean and Italian cuisine. Mild, flaky, and slightly sweet. Branzino tastes remarkably similar to other types of sea bass and halibut.
Preheat oven to 400 degrees.
Line a large sheet pan with parchment paper
In a small bowl mix the chopped garlic, parsley, and basil together.
Lay the Bronzino fillets skin side down, then lightly drizzle olive oil on each fillet(use your hand or brush to spread over the fillet) followed by a light sprinkle of salt and fresh ground pepper over each piece.
Then use about a teaspoon of the garlic and herb mix per fillet and spread evenly pressing gently into the fish.
Gently flip the fillets over making sure you don’t loose too much of the garlic mixture.
Take a sharp knife and make 2 to 3 slits into the skin about 1/2 inch deep. Lightly sprinkle with salt and fresh ground pepper, drizzle the lemon juice over each fillet and then stuff the lemon quarters into the cuts. Brush the skin with the melted butter.
Bake for 17- 20 minutes or until fish is white and flaky and the skin is crispy.
Gently transfer using a large spatula to a serving platter and pour the pan juices over the fish and serve with additional lemon wedges. You can eat the skin which is crispy and flavorful or you can easily peel it off and discard. Serve with your favorite rice or vegetable dish.
Ingredients
Directions
Preheat oven to 400 degrees.
Line a large sheet pan with parchment paper
In a small bowl mix the chopped garlic, parsley, and basil together.
Lay the Bronzino fillets skin side down, then lightly drizzle olive oil on each fillet(use your hand or brush to spread over the fillet) followed by a light sprinkle of salt and fresh ground pepper over each piece.
Then use about a teaspoon of the garlic and herb mix per fillet and spread evenly pressing gently into the fish.
Gently flip the fillets over making sure you don’t loose too much of the garlic mixture.
Take a sharp knife and make 2 to 3 slits into the skin about 1/2 inch deep. Lightly sprinkle with salt and fresh ground pepper, drizzle the lemon juice over each fillet and then stuff the lemon quarters into the cuts. Brush the skin with the melted butter.
Bake for 17- 20 minutes or until fish is white and flaky and the skin is crispy.
Gently transfer using a large spatula to a serving platter and pour the pan juices over the fish and serve with additional lemon wedges. You can eat the skin which is crispy and flavorful or you can easily peel it off and discard. Serve with your favorite rice or vegetable dish.