|This luscious, wonderful mediterranean fish is incredibly and delicately tasty,|
easy to remove bones, firm flesh that holds its shape.
I prefer cooking this whole, stuffed with herbs, green onions,
and slices of lemon.
1 pc. of about 2 to 2-1/2 lbs. of branzini
Rub with some olive oil and season inside out with amazing dry rub (or just salt and pepper) and a squeez of half a lemon.
Stuff the cavity with some green onions, basil or any of your favorite fresh herbs (dill would be great) and some thin slices of lemon.
Place on a baking pan - cover with aluminum foil and bake for 20-25 minutes at a preheated 375F oven until cooked.
Transfer to a platter and add 2 tablespoon of butter to the fish juice in the pan and drizzle over the fish.
Serve with boiled baby potatoes and get yourself some green salad to go with it and a glass of a good Pinot Grigio.