Branzino is a variety of sea bass. It is flaky, tender, silver-skinned fish, and it is light and buttery with a mildly sweet fish. The mildness helps spread the ingredients that we mix with it. I wanted to keep it simple to enhance the freshness of this delicate fish. I cooked it in high heat to give it a nice crispy skin, allowing it to stay moist inside the bone.
1 good size Branzino
1 bunch Cilantro
1 tablespoon oil or butter
Salt and Pepper
Preheat oven to 450 degrees.
Grind the Cilantro and chillis together and make a paste.
Mix the lemon juice with it.
Clean the fish and slit the tummy and take out everything.
Rub the branzino with olive oil or butter and season with salt and pepper outside and inside.
Then rub the cilantro chili lemon juice paste on the fish generously.
Place the fish on a tray and put it in the oven.
Let it cook for 20 mins, or the skin is brown and crispy.
Gently flip the fish over with a spatula and continue cooking in the oven for about 15 more minutes, or the skin is crisp.
Remove fish to a serving plate and rest for a few minutes before serving.
Spread more cilantro and chili paste on top and slices of lemon over the fish.