Roasted Mediterranean Seabass with Citrus and Herbs
Prep Time
Cooking Mode
2 pkg (4) Whole Frozen European Sea Bass Raw, Thawed
½ cup Compliments Olive Oil
¼ cup Chopped Fresh Parsley Leaves, divided
2 tbsp Fresh Thyme Leaves
2 tbsp Coarsely Chopped Fresh Rosemary Leaves
2 tbsp Thinly Sliced Garlic
1 tsp Smoked Paprika
1 tsp Salt
1 tsp Pepper
½ tsp Crushed Red Pepper
½ tsp Dried Oregano
2 Lemons, divided
2 pkg (4) Whole Frozen European Sea Bass Raw, Thawed
½ cup Compliments Olive Oil
¼ cup Chopped Fresh Parsley Leaves, divided
2 tbsp Fresh Thyme Leaves
2 tbsp Coarsely Chopped Fresh Rosemary Leaves
2 tbsp Thinly Sliced Garlic
1 tsp Smoked Paprika
1 tsp Salt
1 tsp Pepper
½ tsp Crushed Red Pepper
½ tsp Dried Oregano
2 Lemons, divided
Directions
1Pre-heat your oven to 400°F (205°C) and line a rimmed roasting pan with foil.
2In a bowl, whisk together the olive oil, 3 tbsp (45 ml) of the chopped parsley, thyme, rosemary, garlic, oregano, paprika, salt, pepper and the juice from 1 lemon (1/4 cup, 60 ml, 59g) until well blended. Set aside. Halve the remaining lemon length wise and thinly slice (12-15) each half, set aside.
3Cut three slits into the flesh on both sides of each fish. Transfer the branzino to the prepared roasting pan. Pour the oil and herb mixture over the fish, rubbing the oil all over, into the cuts and belly cavity of each fish. Nestle a slice of lemon into each of the cuts on the fish. Place any remaining lemon slices inside the belly cavities of the branzino.
4Roast the branzino on the center rack of the pre-heated oven for 15 mins. Then turn the broiler to medium high and broil the branzino for 3 mins.
5Remove the roasted citrus and herb branzino from the oven and let cool slightly. Transfer the whole fish to a platter, garnish with the pan juices and remaining fresh chopped parsley. Serve.
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Personal Note
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