Ingredients
- 2 whole Branzino cleaned, scaled, head removed, and halved lengthwise
- 2 tbsp olive oil
- 4 garlic cloves sliced
- 1 lemon sliced into thin rounds
- 1 cup cherry tomatoes
- 1 bunch fresh parsley chopped
- 1 bunch fresh thyme
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp red pepper flakes optional
- 1/2 cup white wine optional
Instructions
- Set your Bull Pizza Oven to 400°F, a moderate heat perfect for gently roasting the Branzino.
- Start by removing the heads from the Branzino if your fishmonger hasn’t already. Using a sharp knife, cut each fish in half lengthwise. Pat them dry with paper towels to ensure the skin crisps up during cooking.
- Drizzle olive oil over the Branzino fillets, making sure they’re well coated. Season both sides with sea salt, black pepper, and a sprinkle of red pepper flakes if you like a bit of spice. Add garlic slices, lemon rounds, and fresh thyme sprigs to each fillet for extra flavor.
- Add a drizzle of olive oil to the pan and lay the Branzino fillets skin-side down.
- Add the cherry tomatoes, butter, white wine (if using), and a few extra lemon slices to the pan. Place the cast iron pan in the Bull Pizza Oven and let the Branzino cook for 12-15 minutes at 400°F. The fish should be cooked through, with the flesh opaque and flaking easily.
- Once the Branzino fillets are done, remove them from The Bull Pizza Oven. Sprinkle with chopped parsley and serve with a fresh squeeze of lemon juice over the top. Pair with the pan-roasted tomatoes or a light salad for a complete meal.
