Whole Oven-Baked Branzino with Roasted Vegetables and Caper Berries


2 whole branzino or other fish, gutted and scaled
6 whole garlic cloves
3 small lemons, sliced variety of herbs such as rosemary, thyme, and oregano
¼ cup olive oil salt and freshly ground pepper, to taste
variety of root vegetables (can also use brussels sprouts)
1 bunch young carrots, cleaned and tops trimmed
1 bunch baby golden beets, peeled, tops trimmed, and quartered
10 caper berries


Preheat oven to 425°F. Rinse and dry fish. Stuff with garlic, lemon slices, and herbs. Drizzle with 2 Tbsp. olive oil and salt and pepper; set fish on one side of a baking pan. Wash and peel (if needed) root vegetables. Toss root vegetables, carrots, and beets in a bowl with the remaining olive oil plus salt and pepper. Arrange vegetables and caper berries alongside fish on baking pan. Bake until fish is white and flaky, 25-30 minutes.


Tasty Tweak: No need to copy the recipe exactly: Replace the fall root vegetables with whatever is in season—squash, eggplant, and tomatoes are a great summer combo, for example.

Pair it Like a Pro: Scribe Pinot Noir Rosé
There’s nothing like a crisp, delicious glass of rosé to enjoy with pan-roasted fish, especially with scrumptious fall veggies. Textured cherry, citrus, and mineral give this wine a truly vibrant mouthfeel.

Cambria Style Shown: Harlech

Recipe courtesy of Cambria. Photography by Steve Henke, Food Styling & Recipes by Lara Miklasevics.


Serves 4


Friday, May 10, 2019 - 2:29pm


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