Yesterday’s lunch here in NYC was delicious! We ate at Gemma’s Trattoria in the Bowery Hotel. It is one of Dr. Junger’s favorite restaurants here in the City! Needless to say, we were not disappointed! We ate many wonderful dishes, including this cedar planked roasted Branzino, a Mediterranean Sea bass.
Recently I bought a whole Branzino as recommended by our MB Farmers’ Market Fish Monger, Dry Dock Fish Company. I stuffed the whole fish with aromatics, wrapped it all in a nice parchment package and baked it. I was super surprised how mild and sweet tasting it was. I’m a huge fan of trout, so when I tried Branzino, I was happy to know there is a “wild” option that tastes similar! I highly recommend this fish, but be super careful of the bones!
This recipe is all about letting good food do the work. No fancy techniques. No heavy sauces. Just clean ingredients, gentle heat, and a whole lot of flavor.
Why I Love Branzino
- Versatile: Mediterranean vibes tonight, leftovers over salad tomorrow
- Light + digestible: Great if you’re supporting inflammation, hormones, or gut health
- Protein-rich: Helps keep blood sugar steady and supports muscle
- Quick-cooking: From fridge to table in about 25 minutes
Whole Stuffed Branzino
- Total Time: 40 minutes
Ingredients
- 1 Whole Branzino
- 1/2 onion diced
- 1/2 leek halved and sliced
- 1 carrot diced
- 1/2 celery or fennel diced
- 2 garlic cloves finely minced
- Ghee and Olive Oil
- Sea Salt and pepper
- 1 tsp fresh thyme
- 1 Bay leaf
- 1/4 C white wine, vegetable, or chicken stock
- Juice of 1/4 of lemon
Instructions
- Preheat oven to 450 degrees
- Wash fish and remove head or leave it on (depending on who you are serving to), Some people, kids in particular, get a little squeamish with fish heads)
- Place aluminum foil onto baking sheet. Top with parchment paper. Lay cleaned fish on top. Season with lemon juice, salt and pepper. If using ceramic dish you only need parchment and foil to cover the top of the dish.
- In a heated skillet add 1 Tbl ghee or olive oil. Add all the vegetables and herbs, except the bay leaf. Sauté until nicely browned. Season the vegetables with salt and pepper. Cook about 10 minutes.
- Spoon enough cooked vegetables into the cavity of the fish and the remaining on top.
- Pour wine and drizzle olive oil over fish and vegetables. If eating CLEAN, omit the wine and use stock of choice. Cover fish with extended parchment paper and secure with aluminum foil over top to seal in the steam while cooking.
- Place in preheated oven and cook for 20 minutes. Uncover fish and cook another 5-10 minutes to crisp the top. I served it with sauteed garlic, greens and fennel.
Notes
Note: There are tiny bones in Branzino, even though they say it’s been filleted. IF serving to kids, I would make sure to give them pieces that you’ve checked for bones. And when serving adults, give them advanced warning as well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
How I Serve It
- With roasted vegetables and a drizzle of olive oil
- Alongside sautéed greens and a baked sweet potato
- Flaked cold over arugula the next day (hello, lunch!)
This is the kind of meal
FAQs
1. Do I need to cook branzino whole?
Nope! Whole fish keeps it extra moist and flavorful, but fillets work too—just reduce cooking time to 10–12 minutes.
2. Is branzino a “fishy” fish?
Not at all. It’s one of the mildest white fish, which makes it perfect if you’re easing into seafood or cooking for picky eaters.
3. Can I grill this instead of baking?
Absolutely. Grill over medium heat (oiled grates) for about 4–5 minutes per side. Keep it simple and let the fish shine.