Whole Roasted Branzino (Snapper, Sculpin, Bass, Trout) With Olives and Saffron

Whole Roasted Branzino (Snapper, Sculpin, Bass, Trout) With Olives and Saffron
A Brian Malarkey Recipe.


  • 1 whole fish 1-1.5 pounds
  • 2 slices lime thin
  • 2 slices lemon thin
  • 2 slices orange thin
  • 2 sprigs parsley
  • 2 sprigs oregano
  • 4 basil leaves
  • ½ cup Olive oil
  • 7 each castelvetrano olives pitted
  • 1 clove garlic sliced thin
  • Zest of orange, lemon, lime
  • 1 teaspoon chopped oregano, parsley
  • Pinch saffron
  • 1 Tablespoon sherry vinegar


Have your fish monger clean and debone fish for you.  If he can’t debone (butterfly) them, just have it cleaned and scaled.  Shingle one each of the citrus slices then layer the herbs on top and shingle the remaining slices of citrus on top (making an herb sandwich).  Place the herb sandwich inside the fish.  Coat the fish with olive oil and season with salt generously.  Roast in a 450 degree oven for 10-15 minutes or until done.  In the meantime, in a sauté pan sweat garlic until soft add sliced olives, sherry vinegar and saffron.  Allow to steep and cool.  Add zest herbs and oil to taste.  Season with salt and pepper.  Once fish is cooked remove from oven and pour dressing over

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