Preparing this roasted branzino with homemade vierge sauce always transports me back to summer evenings spent by the Mediterranean coastline. The combination of tender, flaky fish with the vibrant flavors from the cherry tomatoes, capers, and fresh herbs creates an effortlessly elegant dish that feels like a culinary mini-vacation in every bite.

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I adore enhancing the natural taste of branzino with a vivid and simple Vierge Sauce. The delicate fish pairs perfectly with the bright flavors of cherry tomatoes, the briny dash of capers, and the downright aromatic hit of fresh basil and parsley.

A squeeze of lemon adds a desirable kick; the combination is certainly a punchy, vibrant choice for this delicate fish that Ellen recommended pairing with branzino. I did it in a largely similar fashion but made a punchier choice with the Vierge Sauce.

Easy Branzino With Vierge Sauce Recipe Ingredients

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  • Branzino: A lean fish that’s high in protein and omega-3 fatty acids.

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  • Olive Oil: Heart-healthy fat, rich in antioxidants and anti-inflammatory properties.

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  • Lemon: Adds a bright, citrusy flavor; high in vitamin C.

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  • Thyme: Aromatic herb with antioxidant properties; enhances savory dishes.

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  • Cherry Tomatoes: Juicy, sweet, and rich in vitamins A and C.

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  • Capers: Provide a tangy, briny taste; low in calories but flavorful.

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  • Shallot: Delicate onion flavor; rich in antioxidants and micronutrients.

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  • Red Wine Vinegar: Adds acidity; aids in digestion and low in calories.

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  • Basil: Fresh and aromatic; contains vitamins A, K, and antioxidants.

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  • Parsley: Brightens dishes; good source of vitamins C and K.

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  • Kalamata Olives: Rich, fruity flavor and heart-healthy monounsaturated fats.

    • Easy Branzino With Vierge Sauce Recipe Ingredient Quantities

    • 2 whole branzino (about 1–1.5 pounds each), cleaned and scaled

    • Salt and freshly ground black pepper, to taste

    • 2 tablespoons olive oil, divided

    • 1 lemon, thinly sliced

    • 4 sprigs fresh thyme

    • 1 cup cherry tomatoes, halved

    • 2 tablespoons capers, drained

    • 1 shallot, finely chopped

    • 1 tablespoon red wine vinegar

    • 1/4 cup fresh basil, chopped

    • 1/4 cup fresh parsley, chopped

    • 2 tablespoons diced kalamata olives

    How to Make this Easy Branzino With Vierge Sauce Recipe

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    1. Set your oven to a temperature of 400 degrees Fahrenheit (200 degrees Celsius) to warm up.

    2. Wash the branzino thoroughly with cold water, making sure to cleanse the insides too. Dry the fish well with paper towels and make sure they are completely dry. Season the insides of each fish with a good amount of salt and freshly ground black pepper.

    3. Pour 1 tablespoon of olive oil onto a baking sheet and spread it well. Take 1 lemon and cut it into thin slices. Lay the lemon slices on the baking sheet in two even rows. Place a few sprigs of thyme on top of the lemon. (Thyme isn’t a must; it’s just a nice touch. You can omit it if you must.)

    4. Pack each branzino’s cavity with several slices of lemon and sprigs of thyme, and then lay them on the prepared baking sheet atop the leftover lemon and thyme.

    5. Gently pour the remaining tablespoon of olive oil over the branzino. This is in addition to the olive oil that you’re using to baste the fish while it cooks, of course. To season the fish to your liking and mine, I use salt and freshly ground black pepper.

    6. Preheat the oven; roast in the oven that’s been preheated for about 20 minutes. The fish will turn opaque, and if you use a fork to flake it, it will flake easily. If those conditions don’t describe the success of your fish dish after 20 minutes, something’s gone terribly wrong.

    7. As the fish roasts, make the vierge sauce. In a mixing bowl, put together the cherry tomatoes, capers, shallot, and red wine vinegar with the fresh basil, fresh parsley, and diced kalamata olives from Tony’s market. Mix well. Then, season to taste with salt and pepper.

    8. For the vierge sauce, allow it to sit for a few minutes at room temperature so that the flavors can meld.

    9. When the fish has finished cooking, take it from the oven and cover it with foil to allow it to rest for a few minutes.

    10. On a platter, serve the roasted branzino, topped generously with the vierge sauce. Enjoy!

    Easy Branzino With Vierge Sauce Recipe Equipment Needed

    1. Oven
    2. Baking sheet
    3. Paper towels
    4. Knife
    5. Cutting board
    6. Small bowl
    7. Mixing bowl
    8. Fork
    9. Measuring spoons
    10. Aluminum foil

    FAQ

    • Can I use a different type of fish?Certainly, branzino can be replaced with comparable white fish, such as:

      • sea bass
      • red snapper

    • Can this dish be made ahead of time?The Vierge sauce tastes best when it is fresh, but you can make it ahead of time and keep it in the refrigerator for as long as 2 days. Yet, when it comes to the sauce’s taste, 2 days is pushing it, and the dedicated cook will prepare the sauce at the very last moment before serving. That’s because when it comes to taste, fresh just can’t be beat.

    • What if I don’t have fresh thyme?You can replace it with other fresh herbs such as rosemary or dill, although this will change the flavor somewhat.

    • Can I grill the branzino instead of baking?Certainly, grilling is a terrific alternative. Just remember to compensate by allowing for altered cooking times and to use a grill basket so that the fish remains whole.

    • Is it possible to omit the olives?Without a doubt, if you don’t happen to enjoy olives, you can always omit them or substitute them with a comparable briny ingredient, such as artichoke hearts.

    • How should I serve this dish?Branzino with Vierge sauce goes well with a side of roasted vegetables or a light salad.

    • Can I add other vegetables to the dish?Of course, including fennel or zucchini cut into fine slices and roasting them alongside the fish would create a lovely pairing with the flavors.

    Easy Branzino With Vierge Sauce Recipe Substitutions and Variations

    Branzino: Use sea bass or snapper to achieve a similar layer of flavor and texture.
    – Use avocado oil or grape seed oil if you prefer over olive oil.
    – Fresh thyme: Replace with fresh rosemary or oregano.
    – Shallot: Replace with red onion or green onions for a milder taste.
    – Kalamata olives: Substitute green olives or black olives for a shift in flavor.

    Pro Tips

    1. Score the Fish: For even cooking and better infusion of flavors, make shallow diagonal cuts on both sides of the branzino before seasoning and stuffing it.

    2. Use Fresh Herbs: If possible, use fresh thyme and basil directly from a market or garden. Fresh herbs provide a more vibrant flavor compared to dried ones.

    3. Chill the Vierge Sauce: After mixing the vierge sauce, let it sit in the refrigerator for a short time before serving. This will help the flavors develop and offer a refreshing contrast to the warm fish.

    4. Experiment with Flavors: For a tangy twist, add a small splash of white wine to the olive oil drizzle over the fish before roasting. It will evaporate in the oven but leave a subtle depth of flavor.

    5. Broil for Crispiness: After roasting, turn on the broiler for the last 2-3 minutes to get a crispy skin on your branzino. Keep a close eye to prevent burning.

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    Easy Branzino With Vierge Sauce Recipe

    My favorite Easy Branzino With Vierge Sauce Recipe

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    Equipment Needed:

    1. Oven
    2. Baking sheet
    3. Paper towels
    4. Knife
    5. Cutting board
    6. Small bowl
    7. Mixing bowl
    8. Fork
    9. Measuring spoons
    10. Aluminum foil

    Ingredients:

    • 2 whole branzino (about 1–1.5 pounds each), cleaned and scaled

    • Salt and freshly ground black pepper, to taste

    • 2 tablespoons olive oil, divided

    • 1 lemon, thinly sliced

    • 4 sprigs fresh thyme

    • 1 cup cherry tomatoes, halved

    • 2 tablespoons capers, drained

    • 1 shallot, finely chopped

    • 1 tablespoon red wine vinegar

    • 1/4 cup fresh basil, chopped

    • 1/4 cup fresh parsley, chopped

    • 2 tablespoons diced kalamata olives

    Instructions:

    1. Set your oven to a temperature of 400 degrees Fahrenheit (200 degrees Celsius) to warm up.

    2. Wash the branzino thoroughly with cold water, making sure to cleanse the insides too. Dry the fish well with paper towels and make sure they are completely dry. Season the insides of each fish with a good amount of salt and freshly ground black pepper.

    3. Pour 1 tablespoon of olive oil onto a baking sheet and spread it well. Take 1 lemon and cut it into thin slices. Lay the lemon slices on the baking sheet in two even rows. Place a few sprigs of thyme on top of the lemon. (Thyme isn’t a must; it’s just a nice touch. You can omit it if you must.)

    4. Pack each branzino’s cavity with several slices of lemon and sprigs of thyme, and then lay them on the prepared baking sheet atop the leftover lemon and thyme.

    5. Gently pour the remaining tablespoon of olive oil over the branzino. This is in addition to the olive oil that you’re using to baste the fish while it cooks, of course. To season the fish to your liking and mine, I use salt and freshly ground black pepper.

    6. Preheat the oven; roast in the oven that’s been preheated for about 20 minutes. The fish will turn opaque, and if you use a fork to flake it, it will flake easily. If those conditions don’t describe the success of your fish dish after 20 minutes, something’s gone terribly wrong.

    7. As the fish roasts, make the vierge sauce. In a mixing bowl, put together the cherry tomatoes, capers, shallot, and red wine vinegar with the fresh basil, fresh parsley, and diced kalamata olives from Tony’s market. Mix well. Then, season to taste with salt and pepper.

    8. For the vierge sauce, allow it to sit for a few minutes at room temperature so that the flavors can meld.

    9. When the fish has finished cooking, take it from the oven and cover it with foil to allow it to rest for a few minutes.

    10. On a platter, serve the roasted branzino, topped generously with the vierge sauce. Enjoy!