Ingredients
Units
Scale
Ingredients (Serves 4)
- 2 whole branzino (European sea bass), cleaned and scaled
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup black olives (such as Kalamata), pitted and sliced
- 2 tablespoons capers, rinsed and drained
- 1/2 cup dry white wine
- Juice of 1 lemon
- 2 sprigs fresh oregano or 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: Lemon slices for serving
Instructions
Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
2. Prepare the Branzino
- Rinse the branzino under cold water and pat dry with paper towels. Season the inside and outside of each fish with salt and pepper. Stuff the cavity of each fish with a few cherry tomatoes, a sprinkle of oregano, and a drizzle of olive oil.
3. Arrange in the Baking Dish
- Place the branzino in the prepared baking dish. Scatter the remaining cherry tomatoes, olives, capers, and garlic around the fish. Drizzle the olive oil and white wine over everything.
4. Bake the Fish
- Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. Baste the fish with the pan juices halfway through cooking for added flavor.
5. Finish with Lemon Juice
- Once out of the oven, drizzle the fish with fresh lemon juice. Sprinkle with chopped parsley for garnish.
6. Serve
- Serve the Branzino alla Siciliana immediately with lemon slices on the side. Pair with roasted vegetables, a fresh salad, or crusty bread to soak up the flavorful sauce.
