Ingredients
4
4 servings
- •2 tablespoons olive oil, divided
- •1 red onion, chopped
- •salt and ground black pepper to taste
- •2 whole Branzino (sea bass) fish, cleaned
- •4 lemon wedges, divided
- •2 sprigs fresh rosemary
- •0.5 cup white wine
- •0.25 cup lemon juice
- •1 tablespoon fresh oregano leaves
- •0.25 cup chopped Italian flat-leaf parsley
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
- Place 2 whole fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish.
- 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; garnish with parsley and 2 lemon wedges.
Nutritional Facts
Per 4 servings
- Calories: 380
- Carbohydrate: 7g
- Fat: 13g
- Fiber: 1g
- Protein: 53g
- Sugar: 2g
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