Is branzino a bony fish?

Indians refer to it as sea bass or bhetki, while the Mediterranean calls it branzino. The flavor of this fish is mild yet distinct, and it is not overly bony, so whether you are a die-hard fan of branzino or someone new to it, you will not be able to get enough of the mouthwatering grilled branzino recipe we have for you. The texture is firm and it’s easy to cook.

How To Cook Branzino

Branzino is a great fish to eat and cook whole on the grill, in the steamer, or in the oven because it is on the smaller side and doesn’t have large bones. Fill the cavity with lemons and fresh herbs. Bake it at 325°F for approximately 25 minutes. After it has rested for five minutes, serve it on a platter with citrus slices and additional fresh herbs.

Season the fish, if steaming, with a lot of freshly squeezed lemon juice, herbs, or a dry rub. Before serving, cooked fish can also be flaked into a dish. Branzino is an excellent fish to use in casseroles, stews, pasta dishes, and other one-pot meals because it flakes into small chunks.

A confession: I’m not a great cooker of fish. Donna actually despises it when I cook fish because I usually want to top it with a fancy sauce. She requests that it be sautéed with plain lemon and possibly some butter. (Yawn. But she’s usually right—I don’t prepare it frequently enough to master it. The fact that I grew up in Cleveland in the 1970s, where fish arrived at the grocery store on Monday (undoubtedly by truck) and sat there until Saturday, which was the only time in Cleveland you could get a good sense of what low tide smells like, is another factor in why I’m fish-challenged. The only fish I consumed was breaded, fried, frozen, and reheated in a toaster oven; I could only eat it after downing a shot of stiff tartar sauce.

However, whole fish—fish that is one serving in size, skin-on, bone-in, and whole—is fantastic to cook on a grill. Most importantly, they provide a wide window for doneness for the cook who struggles with fish, like myself. Fish fillets must be cooked precisely because they quickly transition from being perfect to being overcooked. Fish that are whole with their skin on have their bones to flavor and keep the meat moist, and the skin shields the delicate flesh. This is what makes trout a great fish to grill.

The fish above sat still for a considerable amount of time (a frustratingly long amount of time to a hungry me), while Donna made sure she got pictures she liked. The flesh had remained incredibly juicy by the time we finally sat down to lunch (sautéed fennel and zucchini, kept warm in a sauté pan on the grill, grilled sourdough, and cold white wine).

The fundamentals are to have your fishmonger scale it, remove the pectoral fins, and remove the guts and gills. Stuff the fish with flavorful aromatics. Make a very hot fire and be sure to allow the grate to become extremely hot. To get the fish to sear, oil it, rub it on the grill, and gently press it down (don’t move it; let it cook so that it doesn’t stick). As the aromats flavor the meat and their moisture prevents the fish from overcooking, I cooked these for about 4 minutes on each side, covering the grill for half the cooking time.

Michael, just admit it, you can’t cook fish, as Donna usually says while partaking in such a meal, actually swooned. She could not believe it. Even the skin, charred and crispy, was delicious. I said, “I told you you were going to enjoy this.” She shook her head and swooned some more. God, when she loves something so much, it makes me happy.

What is Branzino?

The Mediterranean Sea is home to the branzino, a white ocean fish, but overfishing has caused the population to decline over time. To help prevent overfishing, branzino has been raised on farms throughout its native region by fisheries.

There are many names for branzino, including capemouth, sea perch, loup de mer, and “king of the mullets,” but most people refer to it as branzino or European sea bass. Branzino can be found in the Black Sea and eastern Atlantic Ocean, from Norway to Senegal, in addition to its native Mediterranean Sea. Branzino migrate, so they spend the winter in warmer waters in the south. Although most of the branzino you’ll see on the plate is closer to one or two pounds, this night-hunting fish can grow up to three pounds, making it an ideal dish for two.

20-Minute Whole Roasted Branzino!