Baked branzino from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on May 11, 2020

    This is a great way to cook fish. We had halibut instead of branzino, and we also cooked the fish for closer to 15 minutes.

  • Laura on December 26, 2014

    Pg. 211. Made this for a second time with the change I suggested in my earlier note -- eliminated the clam juice. Also, I increased the amount of parmesan and parsley. The topping browned beautifully in the 15 minutes that I cooked the fish -- did not need to resort to using the broiler. Tasted great with a nice crunch from the browned topping.

  • Laura on December 16, 2014

    Pg. 211. This is a very simple way to cook fish and I will certainly make it again, but with modifications. I made this with Mahi Mahi and found that the 10 minutes suggested was not long enough -- I baked it about 7 minutes more. The topping, unfortunately, did not work out very well. The topping consists of breadcrumbs, garlic, parsley, oregano, thyme, parmesan, olive oil, a small amount of lemon juice, and clam juice. I found that it was just too moist to form a nice crust, and it was just kind of a soggy mess. It tasted ok, though. In the future, I would eliminate the clam juice and hope for a better result.

  • Delys77 on July 20, 2012

    Pg 211 Quick easy and packed with flavour. I used Mahi Mahi and it takes loser to 15 minutes. If it doesn't brown enough on top you cn pop it under the broiler. Also the suggested amount of topping is just right.

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