Branzino

Ingredients

• 2 whole branzino (about 3 pounds) - ask your fish monger to debone, clean and butterfly the branzino so you don’t have to worry about bones. Cooking with the bone is better but harder to manage with little one.

• 2 scallions, roughly chopped

• 2 garlic cloves, finely chopped

• a bunch of parsley finely chopped (feel free to mix herbs with whatever you have)

• 1 lemon sliced

• Bouillon and olive oil

Directions

1. Turn on oven to 450F (232C)

2. take a teaspoon of bouillon and mix with olive oil to make a paste

3. Combine the chopped scallions, garlic and parsley #gremolata

4. Rub the bouillon paste all over the outside and each branzino

5. Salt and pepper the inside and outside of the branzino

6. Portion out half the gremolata to each branzino and stuff each one

7. Add lemon slices to fill each branzino cavity

8. Bake for 20 minutes

9. Turn on broiler for 1-2 minutes to get more of a charred effect

10. Enjoy!

Notes

• You don’t need to rub chicken bouillon over the outside of the fish. You can use veggie bouillon or no bouillon at all. Salt and olive oil are great too

• You can use the same recipe for trout, tilapia, etc.

• Branzino is a Mediterranean sea bass. This is Mrs. Branzino and my love fish.