- 2 whole branzino (European bass), cleaned and scaled
- 2-3 tablespoons olive oil
- 1 lemon, sliced (optional)
- Salt and pepper
Heat oven to 425°F.
Rub fish lightly with olive oil and season inside and out with salt and pepper. Place 2-3 lemon slices in cavity of fish if desired.
Heat a large cast-iron or oven-safe skillet over medium high heat. Add a tablespoon of olive oil, and when smoking, add fish. Cook on one side for 6-8 minutes then carefully flip. The skin should be crispy and well browned.
Place skillet in oven and roast for 10-12 minutes until fish is cooked through.
Simply dig in through the skin and enjoy everything in one bite or peel the skin back to reveal the flesh. Squeeze the roasted sliced lemons over the top, if desired.
This fish loves a light pan sauce. Try throwing 1 cup diced tomatoes, 2 tablespoons of capers and a pat of butter into the hot pan when the fish comes out. Other sauces that go well with this fish are an avgolemono sauce, herb pesto, chimichurri or a flavored butter.