Whole Roasted Branzino

Name: Whole Roasted Branzino
Yield: Serves 4
Cuisine: Italian
Ingredients: 6 tablespoons, extra-virgin olive oil; ¼ cup, minced fresh parsley, stems reserved; 2 teaspoons, grated lemon zest plus 2 tablespoons juice; 2 , oranges (1 sliced into ¼-inch-thick rounds, 1 grated and juiced to yield 2 teaspoons zest and 2 tablespoons juice); 1 , shallot, minced; ⅛ teaspoon, red pepper flakes; , Salt and pepper; 2 (1½- to 2-pound), whole branzino, scaled, gutted, fins snipped off with scissors

10 comments

Roasting this fish whole helped deliver deep flavor to this mild fish.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES4

TIME1¼ hours

Italian Name:Branzino al forno

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Liguria's coastline is 220 miles long, so the region's culture is shaped by the sea. Although seafood surprisingly isn't always considered Ligurians' most prized meal—upon returning home, fishermen prefer food with a focus on the fresh prod...

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