2 large whole Branzino fish or similar mild-tasting white fish (ask
your fishmonger to clean, gut and scale the fish for you or do it
- 4 Tbsp. melted butter
- 2 Tbsp. Olive oil
- 1 tsp. garlic powder
- 1 tsp dry oregano
- 1 tsp. paprika
- 3 Tbsp. squeezed lemon juice
- sea salt and pepper to taste
- 4 garlic cloves, minced
- 1 onion, sliced
- 2 lemons, sliced
- dry parsley
- 2 Tbsp. Olive oil for the pan
- 1/2 cup white wine or chicken broth
- potatoes, thinly sliced or cubed 1/2 inch thickness
- bell peppers, sliced
- fresh parsley or your favorite herb for the garnish
Recipe courtesy of Crafty Cooking by Anna
- Heat the oven to 400 degrees F.
- Rinse and pat dry fish.
- Make three or more slits on both sides of the fish.
- Make a seasoning mix by combining: melted butter, olive oil, sea salt, pepper, garlic powder, oregano, and squeezed lemon juice.
- Mix well and adjust to taste.
- Place fish on a lightly oiled baking sheet.
- Brush fish with seasoning mix on both sides, inside the cavity and the slits.
- Insert fresh minced garlic, sliced onion, and lemon slices inside the fish cavity.
- Insert lemon slices into the slits.
- Add sliced bell peppers, potatoes, and the rest of the sliced onion to form a frame around the fish.
- Add wine and the remaining seasoning mix over the veggies.
- Dust with additional paprika, salt, and dry parsley.
- Bake for about 30 minutes uncovered or until the fish flakes easily and the potatoes are soft.
- Drizzle with lemon juice and dripping from the seasoning.
- Garnish with fresh herbs (parsley) and serve.