Whole Sea Bass-Two Ways

Sea Bass is called Branzino in Italian. Here are two simple Italian inspired ways to cook whole sea bass, Lemon-Rosemary Whole Sea Bass and Tomato-Herb Whole Sea Bass. The fish are cooked in the oven wrapped in aluminum foil to prevent over cooking and for easy clean up. This is a great recipe for a fancy dinner or a simple meal! Serve with roasted diced potatoes or rice and veggies.

LEMON-ROSEMARY WHOLE SEA BASS

Lemon and Rosemary are two great flavors together. Lemon-Rosemary Whole Sea Bass is easier than you think to make and the results are amazing! Cooking fish in foil is not only easier but clean up is quick. Great for a fancy dinner or a simple meal! Serve with roasted diced potatoes or rice and veggies.

INGREDIENTS TO MAKE LEMON-ROSEMARY WHOLE SEA BASS

• 1 large (or 2 small) 3 lbs. (1.5 kg) whole sea bass (branzino), gutted and cleaned left whole
• Fresh rosemary
• Fresh parsley
• Garlic cloves
• Lemon
• Extra-virgin olive oil
• Salt
• Ground black pepper

HOW TO MAKE LEMON-ROSEMARY WHOLE SEA BASS

• If the whole fish is not gutted and cleaned, see the NOTES below; set whole cleaned fish aside.
• Preheat the oven to 400°F (200°C/gas 6).
• Place a large sheet or 2 sheets of foil on a baking sheet and place the prepared fish in the middle.

• In a small bowl, combine the rosemary, parsley, garlic, ½ tsp salt, and ¼ tsp ground black pepper.

• Stuff the fish with the rosemary mixture filling the belly, gill cavities, and sprinkle a little over the top of the fish.
• Drizzle with 4 Tbsps olive oil. Salt and Pepper the fish to your taste.
• Place the belly with the lemon slices. Lay 2 or 3 slices around the top of the fish.
• Wrap the fish loosely with the foil and fold the ends to seal the foil.
• Cook for 20-25 minutes for small fish and 30-35 minutes for larger fish.
• The fish is done when the internal temperature is 140°F (60°C) in the thickest part of the fish.

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• To serve, leave the whole fish in the foil and transfer to a platter.
• Decorate with fresh rosemary sprigs and/or fresh parsley sprigs.

• Using a fork or a large serving fork, lift the skin from the belly to the backbone in a few sections.
• Lift the cooked fish fillet off of the bones and place on a plate.
• Divide the fish fillet for 1 or 2 servings.
• Turn the fish over and repeat on the other side.
• Serve the lemon wedges on the side.

TOMATO-HERB WHOLE SEA BASS

Sea Bass stuffed and topped with a delicious tomato-herb seasoning. Don’t be intimidated because its’s easier than you think! Cooking it in foil is easy and with little mess. You’ll want to make this again and again! Serve Tomato-Herb Whole Sea Bass with roasted diced potatoes or rice and veggies.

INGREDIENTS TO MAKE TOMATO-HERB WHOLE SEA BASS

• 1 large (or 2 small) 3 lbs. (1.5 kg) whole sea bass (branzino), gutted and cleaned left whole
• Garlic cloves
• Extra-virgin olive oil
• Fresh parsley
• Fresh rosemary
• Can diced tomatoes
• Salt
• Ground black pepper

HOW TO MAKE TOMATO-HERB WHOLE SEA BASS

• If the whole fish is not gutted and cleaned, see the NOTES below; set whole cleaned fish aside.
• Preheat the oven to 400°F (200°C/gas 6).
• Place a large sheet or 2 sheets of foil on a baking sheet and place the prepared fish in the middle.

• In a small bowl, combine the rosemary, parsley, garlic, ½ tsp salt, and ¼ tsp ground black pepper.

• Stuff the fish with the rosemary mixture filling the belly, gill cavities, and a little to sprinkle over the top of the fish.
• Drizzle the top of the fish with 3 Tbsps olive oil.
• Spoon the tomatoes over the top of the fish.
• Drizzle with remaining 1 Tbsp olive oil.
• Salt and Pepper the fish to your taste.
• Loosely Seal the foil or parchment paper around the fish.
• Cook for 20-25 minutes for small fish and 30-35 minutes for larger fish.
• The fish is done when the internal temperature is 140°F (60°C) in the thickest part of the fish.

• 

• 

• To serve, leave the whole fish in the foil and transfer to a platter.
• Decorate with fresh rosemary sprigs and/or fresh parsley sprigs.

• Using a fork or a large serving fork, lift the skin from the belly to the backbone in a few sections.
• Lift the cooked fish fillet off of the bones and place on a plate.
• Divide the fish fillet for 1 or 2 servings.
• Turn the fish over and repeat on the other side.

HOW TO SCALE, GUT, AND CLEAN A WHOLE FISH: You can ask your fishmonger to scale, gut, and clean the whole sea bass. If it is not, then follow these steps.

1. Scale it by running the back of the knife from tail to head all over into a plastic bag. 
2. Gut by using a sharp small knife and cut a slit from the fish’s anal opening to the gills. Pull the guts out with your fingers, then scrape out the kidneys that remain attached to the backbone. Use a spoon to scrape out any remaining guts. 
3. Remove gills if serving whole or making stock, which are bitter tasting, by lifting the gill covers and cutting them out with kitchen shears.
4. Rinse the whole fish under cold running water. Pat dry well with a paper towel before cooking.