European Sea Bass is known as Branzino in Italy. Pan-grilled and smoked fresh Branzino fish filets with Japanese ingredients make this the greatest Branzino recipe around. It’s Michelin-star quality cuisine at its finest!
What is Branzino, and how does it differ from other types of fish?
Branzino, or European Sea Bass, is an Italian word that is widely used in the United States and Canada. The fish can be found in the Mediterranean Sea and its surrounding waters in Western Europe.
One of the most famous fish in Italy, it is generally served whole and roasted with olive oil, lemon, and capers. Olive and parsley are also common accompaniments.
There are a lot of scales on the fish’s silver skin. It weighs between 1 and 3 pounds. After cooking, the white meat turns soft and supple, and it’s highly regarded for its mild flavor and flaky texture.
It’s a popular choice for fine dining in Europe and the United States.
FILET BRANZINO VS. WHOLE BRANZINO
Both whole and filet versions of the fish are available. All fish and fillets are tasty and irresistible, but I prefer the latter.
Serving whole fish, including the head, tail, and fish bones is unusual for many Americans. It is possible to pan-sear, roast, or bake Branzino filet using any of these ways.
You’ll find this branzino recipe in Michelin-starred restaurants because it’s inspired by Japanese flavors. In fact, a two-star Michelin Japanese restaurant inspired me to create this dish.
The Branzino in this dish is incredible, so please try it if you can get your hands on it.
Grilled Branzino whole is a standard method of preparing the fish. Roasting or baking in the oven is two other options besides grilling.
Roasted whole with lemon, olives, and parsley, fish is a traditional Mediterranean dish. In fine dining places, it’s a popular choice.
Protein and vitamins abound, making them an excellent source of sustenance.
Each serving of this meal has only 344 calories.
INGREDIENTS:
- 400 g of whole Branzino fish
- 1 tablespoon of cooking oil
- 1 tablespoon of Japanese cooking sake
- 1 tablespoon of Japanese mirin
- 1 tablespoon of oyster sauce
INSTRUCTIONS:
CLEAN THE BRANZINO
- Using cold running water, thoroughly clean the fish. Use paper towels to dry the surface. Place the fish on a chopping board. Scrape off the scales using an upward motion and a pair of Chef’s knives. Make sure that the Branzino is cleaned and scaled on both sides. The sides of the fish are crucial, so don’t miss them.
CUT THE WHOLE BRANZINO INTO BRANZINO FILET
- Lay the Chef’s knife flat on the counter. Slicing into the meat, begin at the tail and work your way up. Acquire as close to the bone as possible to get the most filet from the whole fish. Cut the filet from the body by slicing upwards. Continue with the same procedure on the other side of the fish. Remove the part containing the stomach and the head. Take note to remove as many meat as possible. Slice the Branzino filet into smaller pieces that can be eaten with a fork or a spoon. Combine all of the Marinade’s components in a large bowl. Make sure everything is fully combined by giving it a good stir. Place the Branzino filet in the Marinade and turn to coat all sides completely. Cover the jar and refrigerate for two hours, preferably overnight, to allow the flavors to meld.
GRILL THE BRANZINO
- It’s possible to cook the fish filet on an outdoor grill or in a skillet on a stovetop. Pour a tablespoon of cooking oil over medium heat on a medium-sized skillet. Skin-side down, transfer the fish filet. Make sure the salmon is cooked through, about 1 minute on each side. The other side of the fish filet should be lightly browned and blackened when you flip it over.
Let the fish cool on the plate before serving. Preheating a stovetop smoker with one tablespoon of wood chips is all that’s needed to smoke the fish. Cover the fish in aluminum foil and bake in the oven for 15 minutes.
Smoke for 5 minutes on medium-low heat. Continue to smoke for another 5 minutes after removing the smoker from heat.
Serve the Branzino fish right away, including some small greens and Japanese salmon roes (ikura).
NOTE:
Instead of Branzino, use red snapper for this dish if you don’t have one.