Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Stock the pantry with 20% off Giada's small-batch favorites! Click here and shop our deals.

Photo Credit: Elizabeth Newman

Tangerine and Herb Branzino


Whole roasted branzino with tangerine and fresh herbs.

star

Tangerine and Herb Branzino

Servings

4 servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

419

Author:

Giada De Laurentiis

Image of Tangerine and Herb Branzino

Ingredients

  • Nonstick cooking spray
  • Two 1 1/4-pound branzino (gutted and scaled)
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tangerines or 2 small oranges
  • 4 sprigs fresh oregano (plus 1/2 teaspoon chopped)
  • 4 sprigs fresh rosemary
  • 1/4 cup plus 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon Dijon mustard

Instructions

  1. Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.Use paper towels to pat the whole fish dry. Score the skin of each branzino by making two shallow cuts on a slight diagonal on each side of the fish. Season each branzino inside and out with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Slice 1 tangerine crosswise into 8 rounds (discard any seeds). Halve and squeeze the other tangerine to get 1/4 cup juice.
  3. Stuff the cavity of each branzino with the sliced tangerine, oregano sprigs and rosemary sprigs. Close the belly slightly around the filling and tie loosely with a piece of butcher's string to help hold the filling inside.
  4. Heat a large, oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Working one at a time, place the fish in the pan and allow it to sear for 3 minutes, pressing down gently to ensure even browning and crispness. Reduce the heat to medium and cook until the first side is golden-brown and crisp, 1 to 2 minutes longer, then flip the fish and repeat on the other side until the fish is golden-brown and crisp, about 4 minutes.
  5. Transfer the fish to the prepared baking sheet. Add 1 tablespoon olive oil to the pan and repeat with the other fish. Place the baking sheet in the oven and cook until the fish are cooked through and the flesh is flaky, about 8 minutes. Remove the fish from the oven and untie and discard the string. Let the fish to rest for 4 minutes.
  6. While the fish rests, in a small bowl whisk together the Dijon mustard, chopped oregano, tangerine juice, 1/4 teaspoon salt and 4 teaspoons olive oil. While the fish is still warm, drizzle the vinaigrette over the fish and serve.

Nutrition

Nutrition

Nutrition Serving Size
4 servings
per serving
Calories
419
Amount/Serving % Daily Value
Fat
19.4 grams
30%
Saturated Fat
3.6 grams
18%
Trans Fat
0 grams
0%
Cholesterol
117.2 milligrams
39%
Sodium
756.9 milligrams
32%
Carbs
5.5 grams
2%
Fiber
2.6 grams
10%
Sugar
1.6 grams
Protein
53.3 grams
100%
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
dairy free
gluten free
nut free

0 comments

Please sign in or create an account to review or comment on recipes.