Branzino Mediterranean

Branzino Mediterranean

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"This simple, healthy, and delicious Mediterranean fish, also known as 'Greek Sea Bass', should be cooked whole. The cavity of the fish can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. Can be found wild-caught in many stores. Enjoy!"
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40 m servings 380 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 53 g
  • 106%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
  3. Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
  4. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.


  • Cook's Note:
  • If desired, red pepper flakes sprinkled on top of fish impart a little zip to the flavor during the cooking process.
  • Other vegetables such as celery, pepper, or tomatoes can also be added to the pan and/or to the fish cavity.
  • You can also try grilling it and flipping it over once.


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Thank you for the recipe! Made it just like you describe... well almost. I 'zested' up some of the lemon and mixed it with the onion that I put into the cavity. Other than that... Bottom line...

I have never liked fish. The last time I ate fish was back in the 80s. I came across the recipe and decided to make it for my husband who loves any kind of fish any way it's cooked. He talked me...

Great and easy to make. I had to cook longer than 25 closer to 35-40. Great tasty fish. For sauce I usually make a blend with yellow mustard and olive oil lemon parsley and onions all mix well i...

I couldn't belive how easy this was to make and how good it came out. Delicious, just like I've had in restaurants.

Delicious! The fish was so moist and delicious!

I had never heard of Branzino before and did not think the local store would carry it, but to my surprise they had it and it was on sale! We followed your directions to the letter and this made ...

Wonderful recipe! The rosemary and oregano are a nice subtle touch on the delicate lemon juice flavoring with the Bronzino.

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