Roasted Branzino (Sea bass) With Veggies

Branzino, also known as European sea bass, and sea bream are two of the most common Mediterranean fish you’ll find on the menu at a Greek taverna.

This roasted branzino with vegetables is easy to prepare, and you don’t need any special cooking skills to make it. Whether you’re cooking for the family or hosting a gathering with friends, this dish is sure to impress!

I’m using potatoes, carrots, zucchini, and peppers for the roasted vegetables, but you can easily add your favorites. Just make sure to cut the vegetables into bite-sized pieces so they cook evenly alongside the fish. If you prefer them a little more tender, you can remove the fish from the tray once it’s cooked and leave the vegetables in the oven for a little longer.

Ingredients & How-to

To make this Mediterranean fish dish we are going to need branzino fish, potatoes, zucchini, peppers, carrots, olive oil, lemon, oregano, onion powder, garlic powder, sweet paprika, dijon mustard, bay leaves, salt and black pepper.

• Branzino: I’m using 3 branzino fish or sea bass. You could also use similar type fish like sea bream.
• Potatoes: I like to use baby potatoes but you could also use regular ones and cut them into smaller bits.
• Oregano: It goes well with fish and roasted veggies. You could substitute it with mixed dried herbs or Italian seasoning.
• Seasoning: I like to use a mix of garlic, onion powder, oregano and sweet paprika for the veggies. You could also add your favorite spices.

For full quantities check the recipe down below.

01. I start by cutting the vegetables. I use baby potatoes, quartering them and leaving the skin on. You could also use regular potatoes, cut into smaller, bite-sized pieces.

02. Same with the zucchini, carrots and peppers. Make sure they are all about the same size to cook evenly.

03. I place all the chopped vegetables on a baking tray and prepare the seasoning. I sprinkle over the onion powder, garlic powder, sweet paprika, salt, and black pepper.

04. Then, I drizzle the olive oil over the vegetables and toss everything together until they’re evenly coated. I set the tray aside while I prepare the branzino.

05. I’m using whole branzino that has already been scaled and gutted. Before placing the fish on the tray, I like to pat it dry with paper towels so the seasoning sticks better.

06. For the seasoning, I add the mustard, lemon juice, olive oil, oregano, salt, and pepper to a bowl and mix everything together. I brush the mixture generously over both sides of each fish and inside the belly. Finally, I place a slice of lemon and a bay leaf inside each branzino, and they’re ready to bake!

Tips

• Cut the veggies into similar sized pieces to bake evenly.
• Use a large baking tray so the vegetables can spread out in a single layer without overlapping. This helps them roast more evenly and cook faster.
• Pat the fish dry with paper towels so the olive oil, lemon, and mustard seasoning sticks better.
• Turn the fish over after 30 minutes so it develops a nice golden crust on both sides.

Serving suggestions

You could just served the roasted branzino with the veggies on the side for a full meal of protein and fiber. You could also make a simple green salad like a Greek lettuce salad or a traditional Greek salad to serve it with.

Storage

If you have any leftover Mediterranean roasted branzino, store it in an airtight container in the refrigerator for up to 3 days. I like to remove the bones before storing the fish, as this makes it easier to reheat and serve.

FAQ

What fish can I use instead of branzino?