Roasted Branzino with Sauteed Vegetables

Choosing the right fish for the dish is paramount. You are looking for a healthy and fresh branzino that is between a pound or a pound and a half in size. the rest is simple.

text+Photography by Eric Isaac

Serves 2

You will need:
1 to 11⁄2 lbs whole branzino, cleaned, scaled, and deboned, with fins, and gills removed
5 tablespoons olive oil
1 orange
1 bunch thyme, 1 sprig reserved
flour, for dusting
twine, for tying
salt & pepper, to taste
1 red bell pepper, diced
1 green bell pepper, diced
1⁄4 head cauliflower, cut into small florets
2 cloves garlic, roughly chopped

  1. Preheat oven to 350°F.
  2. heat 3 tablespoons of olive oil over medium high heat in a large nonstick skillet.
  3. cut orange in half and squeeze juice of orange by hand inside of fish.
  4. cut the orange in thin slices and place inside of fish with the thyme sprigs. reserve one of the sprigs for season and garnish at the end.
  5. tie the fish together at the belly.
  6. In a large bowl mix a bit of flour with a little salt and pepper.
  7. carefully place the whole fish in the bowl and then flip to create a light dusting of flour on the fish.
  8. when the oil is ready, carefully place the fish in the pan and saute for 2 minutes on each side.
  9. transfer to a roasting pan and cook in oven for 20 minutes.
  10. In the meantime saute the peppers, cauliflower, and garlic with a tablespoon of olive oil.
  11. remove fish from oven and transfer to a large serving plate.
  12. garnish with the sauted vegetables on and around the fish.
  13. Drizzle remaining tablespoon of olive oil and season with a little salt and pepper.