9 Best Branzino Recipes – Dish for Every Occassion

As a food lover and chef, I’ve made tons of interesting dishes, but Branzino’s always been one of my favorites.

Branzino, or European sea bass as some call it, is a true gift from the ocean. Its soft meat, mild taste, and how you can fix it in lots of ways make it a top catch for any chef. Join me, as I will share my nine favorite Branzino recipes to really show off how good this sea bass can be.

9. Branzino Ceviche

We’ll start things off with some raw fish ceviche. Now, I know what you’re thinking – raw fish sounds gross. But trust me on this one. In this recipe, you take Branzino and cut it up really thin. Then, dump it in some lime juice with tomatoes, onions, cilantro, and a lil jalapeño. All that mixes together, and the flavors just explode in your mouth.

Ingredients

• 1 lb (450g) fresh Branzino fillets, thinly sliced
• 1/2 cup fresh lime juice
• 1/4 cup diced red onion
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, seeds removed and finely chopped
• Salt and pepper to taste

Instructions

1. In a glass or non-reactive bowl, combine the thinly sliced Branzino fillets with the lime juice, ensuring all the fish is coated. Cover the bowl with plastic wrap and refrigerate for about 30 minutes to let the fish marinate.
2. After marinating, drain off the excess lime juice, leaving just a hint of acidity.
3. Add the diced red onion, tomatoes, chopped cilantro, and finely chopped jalapeño to the marinated Branzino. Gently toss the ingredients together.
4. Season with salt and pepper to taste, giving the ceviche a final toss.
5. Serve the Branzino Ceviche immediately as an appetizer, accompanied by tortilla chips or toasted baguette slices.

8. Grilled Branzino with Citrus Glaze

I’m gonna keep this simple – just some fillets seasoned up and thrown on the barbie. While they’re cooking, you mix together some orange and lemon juice. Throw in some honey to balance it out and a pinch of red pepper flakes to give it a little kick.

Baste that sauce on fish fillets and let it caramelize. Once they’re crispy on the outside but still moist inside, it’s time to chow down. That glaze gives the branzino so much flavor it’ll transport you straight to the tropics. Even if you’re eating inside during a blizzard, you’ll be fooled into thinking you’re beachside sipping margaritas.

Ingredients

• 2 Branzino fillets (about 1 lb / 450g each), scaled and gutted
• 2 tablespoons olive oil
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons honey
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat.
2. Rinse the Branzino fillets and pat them dry with paper towels. Rub both sides of each fillet with olive oil, and season with salt and pepper.
3. In a small bowl, whisk together the orange juice, lemon juice, honey, and red pepper flakes to create the citrus glaze.
4. Place the Branzino fillets on the preheated grill and cook for about 4-5 minutes per side or until the fish is cooked through and has beautiful grill marks.
5. Brush the citrus glaze over the grilled Branzino fillets during the last minute of cooking on each side, allowing the glaze to caramelize slightly.
6. Remove the fillets from the grill and transfer them to a serving platter.
7. Drizzle any remaining citrus glaze over the fish before serving.

7. Branzino en Papillote

First, you get your fillets and wrap them up well and tight in parchment paper. Then comes the best part – you load that baby up with all your favorite stuff. I’m talking rosemary, thyme, garlic, white wine – just dump it all over.

Once it’s in the oven, here’s the sneaky part. All those awesome smells get trapped inside, so when you open it up later, it will hit you right in the nose.

And get this – the fish just falls apart on your plate. Like, it’s so tender it just flakes away with your fork. All those intense flavors have soaked right in there while it’s cooking.

Ingredients

• 2 whole Branzino, cleaned and gutted, which you can find at Costco’s seafood selection
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• Salt and pepper to taste
• Parchment paper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rinse the Branzino under cold water and pat them dry with paper towels.
3. Season the inside of each fish cavity with salt and pepper. Stuff each cavity with a sprig of thyme, a sprig of rosemary, and some thinly sliced garlic.
4. Lay a large sheet of parchment paper on a baking sheet. Place the stuffed Branzino on one side of the parchment paper.
5. Drizzle olive oil over the fish, and pour white wine around them.
6. Fold the other half of the parchment paper over the fish, then tightly seal the edges by folding and crimping them.
7. Place the baking sheet in the preheated oven and bake the Branzino en Papillote for about 20-25 minutes, or until the fish is cooked through and tender.
8. Carefully open the parchment paper packet at the table, allowing the delightful aromas to fill the air.
9. Serve the Branzino en Papillote directly on the plates, accompanied by your favorite side dishes.

6. Crispy Branzino Fritters

Crispy Branzino Fritters will blow your mind. It takes that plain old bass fish and kicks it up a notch. Take the meat, season it to perfection, then form it into little balls. One bite gives a nice crunch on the outside, and then the tender fishy inside just melts in your mouth.

And you gotta dip these in the sauce, as it gives it that extra zing. These fritter things would be perfect for a party or as a starter before your meal.

Ingredients

• 1 lb (450g) Branzino fillets, boneless and skinless
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Vegetable oil, for frying

Instructions

1. Cut the Branzino fillets into bite-sized pieces and pat them dry with paper towels.
2. In a shallow dish, combine the flour with salt and pepper. In another shallow dish, place the beaten eggs. In a third shallow dish, mix together the breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and pepper.
3. Dip each piece of Branzino in the flour, shaking off any excess. Then dip it into the beaten eggs, followed by the breadcrumb mixture, pressing the breadcrumbs onto the fish to adhere.
4. Heat vegetable oil in a large skillet over medium heat. The oil should be about 1 inch deep.
5. Carefully add the breaded Branzino pieces to the hot oil, cooking them in batches to avoid overcrowding the skillet. Fry the fritters for about 2-3 minutes per side or until they are golden brown and crispy.
6. Remove the fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil.
7. Serve the Crispy Branzino Fritters as a delightful appetizer or a party snack, accompanied by a zesty dipping sauce of your choice.

5. Branzino with Roasted Vegetables

So we keep moving along, and now we’re at the good part – fish and veggies! We got some Branzino, some peppers, zucchini, and cherry tomatoes all roasted up nice.

If you claim the veggies are boring, think again. Certainly not with this dish! Toss it all together, drizzle on this balsamic glaze, and sprinkle basil on top.

Ingredients

• 2 Branzino fillets (about 1 lb / 450g each)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 pint cherry tomatoes
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sliced zucchini, red and yellow bell peppers, and cherry tomatoes with 2 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
3. On a baking sheet, spread the seasoned vegetables evenly. Roast them in the preheated oven for about 15-20 minutes or until they are tender and slightly charred.
4. Meanwhile, rinse the Branzino fillets and pat them dry with paper towels. Season both sides with salt and pepper.
5. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the Branzino fillets and cook for about 3-4 minutes per side or until they are cooked through and have a golden-brown crust.
6. Serve the Branzino fillets on a plate, accompanied by the roasted vegetables for a delicious and healthy meal.

4. Branzino Piccata

Take Branzino and sear it in a pan so its skin gets all crispy and delicious. Then, pour lemon and caper sauce all over it. This sauce is like butter but tangy from the lemons – it totally coats your mouth!

Serve it with a side of noodles or mashed potatoes. I’m telling you, when you take a bite of that fish with the sauce and a spoonful of those sides, your taste buds will be dancing for sure.

Ingredients

• 2 Branzino fillets (about 1 lb / 450g each)
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup chicken broth
• 2 tablespoons capers
• 2 tablespoons chopped fresh parsley

Instructions

1. Rinse the Branzino fillets and pat them dry with paper towels.
2. Season the flour with salt and pepper, and dredge the Branzino fillets in the flour mixture, shaking off any excess.
3. In a large skillet, melt the butter with olive oil over medium-high heat.
4. Add the floured Branzino fillets to the skillet and cook for about 3-4 minutes per side or until they are cooked through and have a golden-brown crust. Transfer the fillets to a plate and keep warm.
5. In the same skillet, add the fresh lemon juice, chicken broth, and capers. Stir, scraping any browned bits from the bottom of the skillet.
6. Cook the sauce for about 1-2 minutes until it slightly thickens.
7. Pour the piccata sauce over the Branzino fillets.
8. Sprinkle chopped fresh parsley over the top of the dish.
9. Serve the Branzino Piccata with your choice of side dishes, such as buttery mashed potatoes or pasta.

3. Thai Coconut Curry Branzino

In this one, we take some nice lean Branzino fillets and dunk them in a creamy coconut milk sauce that’s packed with good Thai spices. I’m talking lemongrass, ginger, and red curry paste.

Ingredients

• 2 Branzino fillets (about 1 lb / 450g each), cut into chunks
• 1 can (14 oz) coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup sliced mushrooms
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Cooked white rice, for serving

Instructions

1. In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Add the grated ginger and minced garlic to the hot oil and sauté for about 1 minute until fragrant.
3. Stir in the Thai red curry paste and cook for an additional 1-2 minutes to release its flavors.
4. Pour in the coconut milk and bring the mixture to a simmer.
5. Add the Branzino chunks, sliced red bell pepper, and sliced mushrooms to the coconut curry sauce. Let the mixture simmer for about 5-7 minutes or until the fish is cooked through and the vegetables are tender.
6. Stir in the fish sauce, brown sugar, and lime juice to enhance the flavors of the curry.
7. Taste the curry and adjust the seasoning if needed with more fish sauce or lime juice.
8. Serve the Thai Coconut Curry Branzino over cooked white rice and garnish with fresh cilantro for an exotic and comforting meal.

2. Branzino Tacos

Here, we take that Branzino fish, then grill it up nice and warm. After that, pile all kinds of colorful stuff around it. You can go for crunchy slaw, smooth avocado, and a creamy lime sauce. Can you imagine all those flavors mixing in your mouth?

But that ain’t even the best part. You take all that good stuff and put it inside a warm tortilla. Super-tasty and very simple to make.

Ingredients

• 1 lb (450g) Branzino fillets, boneless and skinless
• 1/2 cup all-purpose flour
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Vegetable oil, for frying
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 ripe avocado, sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Cut the Branzino fillets into small strips or chunks and pat them dry with paper towels.
2. In a shallow dish, combine the flour, chili powder, ground cumin, salt, and pepper.
3. Dredge each piece of Branzino in the seasoned flour, shaking off any excess.
4. Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1 inch deep.
5. Carefully add the breaded Branzino pieces to the hot oil, cooking them in batches to avoid overcrowding the skillet. Fry the fish for about 2-3 minutes per side or until they are golden brown and crispy.
6. Remove the fried Branzino from the skillet and place them on a plate lined with paper towels to drain any excess oil.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
8. Assemble the tacos by placing a portion of shredded lettuce on each tortilla, followed by a few pieces of crispy Branzino.
9. Top the tacos with sliced avocado and chopped cilantro.
10. Serve the Branzino Tacos with lime wedges for squeezing over the top before enjoying.

1. Branzino with Herb Butter

Take the Branzino fillets and cook them up in a hot pan real quick so they get a nice brown outside but stay all moist inside.

Then slap a pat of butter on top. But this ain’t just any butter. This butter should be full of fresh herbs like parsley, thyme, and dill that make your mouth water just thinking about it.

This herb butter just melts over the fish and makes the already good meal even better.

Ingredients

• 2 Branzino fillets (about 1 lb / 450g each)
• 4 tablespoons unsalted butter, softened
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon zest
• Salt and pepper to taste

Instructions

1. Rinse the Branzino fillets and pat them dry with paper towels.
2. In a small bowl, mix the softened butter with chopped fresh parsley, thyme, dill, and lemon zest. Season the herb butter with salt and pepper to taste.
3. Spread a generous amount of the herb butter over both sides of each Branzino fillet.
4. Heat a skillet over medium-high heat. Add a drizzle of olive oil to the skillet.
5. Place the herb-buttered Branzino fillets in the hot skillet and cook for about 3-4 minutes per side or until the fish is cooked through and has a golden-brown crust.
6. Transfer the Branzino fillets to a serving platter.
7. Spoon any remaining herb butter over the fish before serving.

Summary

And so, dear adventurers of taste, our culinary voyage exploring the 9 best Branzino recipes – flavors of the ocean – comes to an end. Each dish we encountered during this adventure was a testament to the versatility and allure of Branzino, a true treasure from the sea. From the refreshing tang of Ceviche to the enchanting notes of Herb Butter, each recipe we explored painted a canvas of flavors that delighted our palates.

As a chef on this magnificent cruise ship, I can assure you that Branzino will always hold a special place in my heart and my culinary repertoire. I hope that this gastronomic journey has inspired you to set sail in your own kitchen, discovering the wonders that await when you embrace the magic of Branzino and the ocean’s bounty.

Bon voyage and happy cooking!