Our Greek Branzino from Oysterblood is so, so fresh, people rave it is the best fish they have had in Montreal!
Bonus: it is a really easy recipe to make!
1 tbsp olive oil
1 tbsp grapeseed oil
Preheat the oven to 420°F on your roast feature if you have one. If not, bake is good too!
Wash and dry the filleted Branzino well both inside and outside.
Toss the Branzino fillets in grapeseed oil in a bowl.
Generously salt and pepper the inside and outside of the fish.
Add slices of lemon to the fleshy side of one of the pieces of fish, then cover it with the other half of the fish.
Cover the bottom of a pan with parchment paper
Place your fish in the pan and roast for 12 min till the skin has bubbled up a little.
To plate the fish, it is quite easy to separate the skin from the flesh by gently passing your spatula between the fish and the skin.
If you don't have grapeseed oil, you can with avocado oil, or any oil that has a very high burn temperature.