4.6 · community

15m

25m

Easy

360

Branzino — whole, gutted and scaled, 400 g each

Lemon — sliced thin

Garlic — sliced

Dry the fish inside and out; slash each side twice to the bone. Salt everywhere, stuff the cavities with lemon, herbs, and garlic.

Roast on an oiled hot sheet at 220°C, 18–22 minutes, until the flesh at the slashes is opaque and lifts from the bone.

Rest 5 minutes. Fillet tableside: run a spoon along the spine, lift the top fillet, remove the skeleton in one triumphant piece, and dress everything with oil and lemon.

Storage

Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.

Freezing

Freezes well up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.

Make ahead

Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.

Wine pairing

Match the weight of the dish — ask the AI Chef for a specific bottle.

Beer pairing

Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.

Crusty bread or buttered rice

A sharp green salad

Roasted seasonal vegetables

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