Baked Whole Branzini with Olive Oil & Oregano


I have been asked many times to publish this recipe so I finally decided to add it here. When we first opened the store we had handouts of this recipe which really helped people learning how to cook a whole fish. It turns out, it is not as scary once you try to make this. I will never forget one of our lovely customers came in to the store one day all excited and said “I feel like a pro now, I can cook a whole fish!” (She was very hesitant to try it when she first came in:))

So here it is, a lot easier than you think and this time I have preparation pictures for you.


  • Fresh Whole Branzini from MediterraFISH:) (They will scale and clean the fish for you and score the top if you tell them you are doing this recipe)
  • 1-1.25 lbs size for each person
  • Olive Oil
  • Fresh Lemon Juice
  • Salt & Coarse Black Pepper or Medley
  • Oregano
  • Aluminum Foil
  • Parchment Paper

Step 1:

Preheat the oven to 400 F. If the fish is larger make it 425F.

Cover your tray/cookie sheet/whatever you want to cook the fish in with aluminum foil, this way in the end you don’t have to clean the dish.

Cut a loose piece of foil, longer than the fish and place a parchment paper on top just enough to place the branzini on. See below:

Fish Oven Prep Pictures 1

Step 2:

Place the branzini on top and fold the sides of the foil as you are making a little boat around the fish.

brz prep step 2 brz prep step 2b

If you are making two at once, you can place them in the same tray as seen below:

Branzini Oven Prep

Step 3:

Sprinkle oregano, drizzle olive oil and squeeze half a lemon juice over the fish.

Branzini Recipe LemonBranzini Oven Prep 3FullSizeRender copy

Step 4:

The oven should be ready at 400F by the time you prepared all this. Place the fish in the middle rack and set the clock to 20 minutes. It usually is cooked in 20 minutes but each fish size and oven settings are different so if you need to add additional 10 minutes that’s ok.

In order to determine doneness, you can check after the first 20 minutes by lifting the fish from the open side with a spatula. the bones should not be still pink if cooked. You can also check the bottom side to see if it started flaking.

Step 5 (optional)

You can also broil for about a minute to get the top crispy and grilled like.

After done, you can serve each fish as it is with the foil wrap, it helps to separate your fish from your salad or whichever side dish you chose to serve with.

Bon Appetit!


Baked Whole Branzini with Olive Oil & Oregano

Lemon Butter Salmon with Asparagus

Salmon Steak

This is one of many bullet proof seafood recipes that I will share with you. Simple, delicious and hard to screw up. Just what we are all looking for in a recipe.

I find the Norwegian Salmon is the best type of Salmon for this. Thick & Moist. Since there is not many ingredients in it, you have to have the best available salmon in your hand to make this work. This is the only part I cannot guarantee, unless you get it from our store:)

Here are the ingredients:

Norwegian Salmon/Skin On    6-8OZ per person

Butter(Salted or unsalted)       1 Table spoon per serving

Fresh Lemon Juice                  1/2 lemon per serving

(Please don’t use the ready ones, try to get a fresh lemon)

Kosher or Sea Salt

Coarse Black Pepper(If you have medley, even better)

Aluminium Foil

Parchment Paper


Preheat the oven to 400 F.

For almost all of my recipes that are baked in the oven will have the same directions for preparing the tray that you will bake the food in:

First, completely cover the tray with foil. Then cut a loose piece of foil  and parchment paper that is longer than the fish. Place the loose piece of foil in the tray, then the parchment paper inside this foil. Parchment prevents your food to directly touch the foil and this way fish does not stick to the foil after cooked. The best part about this little foil preparation is you can fold and throw away the loose piece after cooked, your tray doesn’t even need to be washed afterwards.

After placing the salmon on top of the parchment, fold the foil on the sides, as close as possible to the fish and make a small rectangular shape leaving the top open.

Melt the butter and add the lemon juice and salt in it.

With a thick knife, make small holes in the salmon piece to get the sauce inside the fish.

Pour the sauce over salmon. Grind coarse pepper on top.

Place it in the preheated oven and cook 20-25 minutes until it’s nice and brown on top. If the salmon is more than 1.5 inches thick, 25 minutes should work better. When done, outside should be crispy and inside should be moist and pink.

When serving, you can separate the skin easily with a spatula.

I usually make an asparagus side to this dish, this way you have a gourmet dinner ready literally in half an hour.

Asparagus Side:



Lemon Juice

Olive Oil

Salt & Pepper

Prepare another tray with foil and parchment

Place the cut asparagus on top, try to make one layer, not too many on top of each other.

Drizzle olive oil and lemon juice over, add salt and pepper.

You can place the tray with Salmon in the middle shelf of the oven. This is cooked in about 15 minutes, you can prepare this after placing the Salmon that way they will be ready together.

Enjoy your Salmon & Asparagus dinner!

Lemon Butter Salmon with Asparagus

Seafood consumption key to pregnancy nutrition

Seafood and Pregnancy

I read articles about seafood every day. I am always amazed to find out new information that is yet to be shared with my dear customers. From now on I will share with you what is worth reading, everything you should know and everything you should ignore about seafood. I am determined that all the myths and misconceptions about seafood will be cleared once and for all, at least for whom will read my humble blog:)

At our little seafood market, people ask me all kinds of questions and I get carried away every time we strike a conversation. This is a place hopefully I will be allowed to be carried away:)

As for today’s subject, I cannot be happier to share this with you. As many of my customers know, I was recently pregnant and had our baby the week before opening of the store. I always say I have twins. In fact our store and our son growing together, we just celebrated my twins 2nd birthday:)

Having been recently pregnant, naturally any article that is about babies or pregnancy still catches my attention. My husband was adamant about feeding me seafood during my pregnancy and as a result, I was very healthy and so was the baby. Our son started eating seafood and all solids when he was only 6 months old. So I know that it is a good choice when it comes to healthy eating during pregnancy. But don’t just take my word for it, see below article that just came out on Seafood Source about seafood consumption during pregnancy. Make a wise choice and introduce your baby seafood early on, like I did. You will not regret it..Read on..

“An inter-governmental nutrition meeting concluded that seafood consumption during pregnancy and breastfeeding provides essential nutrients that act as building blocks for brain and eye development.

The International Conference on Nutrition (ICN2), an inter-governmental nutrition meeting between the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) held in Rome this week, is focusing on strategies to improve global nutrition.

“A focus on maternal and early childhood nutrition is in step with the latest recommendations we’re seeing across global health organizations,” said Rima Kleiner, MS, RD, a Registered Dietitian for the U.S.-based National Fisheries Institute (NFI). “Pregnant women, especially in the U.S., aren’t eating nearly enough to realize the benefits.”

“The science is clear,” said John Connelly, president of NFI. “Seafood during pregnancy and breastfeeding is one of the best things you can do for your baby from a nutrition standpoint, and communicating that to these populations is essential.”

However, policymakers like the U.S. Food and Drug Administration (FDA) need to ensure their message doesn’t focus on expensive, exotic and unavailable varieties of seafood, Connelly said. “More and more we see world nutrition bodies delivering realistic, understandable messaging that benefits populations that might have limited food options. It is important that FDA follow this model.”

The ICN2 conference occurred one month after the Committee on World Food Security made a key recommendation in its report, encouraging the consumption of fish especially by pregnant and breastfeeding women. In June, the FDA released a draft update of its own advice to pregnant women on eating seafood.”

Until next time..

Stay healthy and eat more seafood…

Seafood consumption key to pregnancy nutrition