Mediterranean Oven Roasted Whole Branzini with Vegetables

5 from 1 vote

Mediterranean Oven Roasted Whole Branzini with Vegetables

This Mediterranean Oven Roasted Whole Branzini is easy to make; you don't need to be a pro chef. It's packed with yummy veggies and protein. Plus, the best part is you'll have dinner ready in less than an hour!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Mediterranean

Servings: people

Calories: 914kcal

Author: Dr. Nena Stefanovic

Ingredients

2 branzini 1 lb each
3-5 russet potatoes cut into large dice cut
3-5 carrots cut into large dice cut
2-3 parsnips cut into large dice cut
2 lemons large
8 tablespoon olive oil
½ cup white wine
½ cup water
salt and pepper to taste
1 tablespoon italian seasoning
2-3 cloves garlic chopped
bunch parsley

Instructions

Start by washing and peeling the vegetables, then cut them into large dice with a sharp knife. Boil some water in a big pot and add the veggies, cooking them for about 10 minutes. This helps to slightly soften them before baking, as the fish and veggies will be baked together. This method ensures you won't overcook the fish since fish cooks faster than veggies, especially potatoes.
Rinse the branzini under cold water. Even though Whole Foods usually cleans them well, I gave them another quick rinse just to be sure. Dry with paper towels.
Grease the dish with 2 tablespoons of olive oil, then place the branzini inside.
Drizzle about 1 tablespoon of extra virgin olive oil inside the cavity of the fish on each, and add sea salt, black pepper, and some Italian seasoning to your taste. Cut the lemons into thick slices, then halve them and place lemon wedges inside the fish cavity.
Transfer the veggies from the boiling water to a dry dish, then toss them with 2 tablespoons of olive oil, salt, pepper, and more Italian seasoning, if you like. Arrange the coated veggies around the sides of the fish.
Pour ½ cup of water around the fish and veggies, then drizzle ½ cup of white wine over the branzini.
Place branzini in a preheated oven and bake everything uncovered at 375°F (190°C) until the veggies are cooked through and the fish skin turns golden brown. The cooking time can vary depending on your oven; mine typically takes 40-45 minutes. Your main goal is to bake it sufficiently to achieve a flaky texture, tender flesh, and crispy skin.
Transfer the branzini to a cutting board or parchment paper (for easier cleanup). Slice them open lengthwise down the middle. Remove the main bone first, then the small bones along the sides. Serve the fish on individual plates with a sliced lemon and a side salad with greens and cherry tomatoes.
Preparing the fish topping: Mix 2-3 cloves of chopped garlic, two tablespoon olive oil, ½ freshly squeesed lemon, chopped parsley bunch and salt and peppe to taster.

Video

Notes

Refer to the post above for video instructions and other useful information.
Nutrition information is an estimate and will depend on your specific ingredients.
A quick tip: Add fresh herbs to the branzini for added taste. For a flavorful twist, you can use rosemary sprigs, sprigs of fresh thyme, or even bay leaf.
Whole branzini pair exceptionally well with Gewürztraminer white wine. You can find this wine at Whole Foods, so if you can, give it a try.

Nutrition