- 2 tablespoons olive oil, divided
- 1 red onion, chopped
- Salt and ground black pepper to taste
- 2 whole Branzino (sea bass) fish, cleaned
- 2 wedges fresh lemon
- 2 sprigs fresh rosemary
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1 tablespoon fresh oregano leaves
- 1/4 cup chopped Italian flat-leaf parsley
- 2 lemon wedges
Preheat oven to 325 degrees F (165 degrees C).
Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
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Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.