Main Course
3-4
Lior Lev Sercarz
Cooking a whole fish seems intimidating for some but is actually super easy, simple, and a great dish to master. Once you figure out the time and temperature feel free to change the seasoning and garnishes. This one is simply seasoned with za'atar and cooked over a bed of onions.
1 whole branzino (about 1.5 to 2 pound), cleaned and scaled
1 large onion, thinly sliced
Za'atar
Peperoncino
Olive oil
Salt
1 lemon
Preheat the oven to 400 degrees.
You can make incisions on the the skin of the fish on both sides to allow more flavor to penetrate the fish and for a nice visual aspect.
Season the fish with salt, peperocino and za'atar spice. Make sure you season both sides and the inside of the fish.
Spread the sliced onion on the bottom of a roasting pan or a baking tray lined with parchment paper. Cut the lemon in half. Slice one half into thin slices and spread over the onion. Keep the other half for later.
Place the fish over the onion and lemons and roast in the oven for 15 to 20 minutes depending on how big the fish is and your oven heat level. Once cooked, squeeze the remaining lemon over the fish and serve.
- Stuff the fish with sliced tomatoes and onions.
- Use this same techinque with any fish filet, and cook for 5 to 8 minutes.
Questions? Contact helen@laboiteny.com
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