Oven Roasted Whole Branzino recipe makes for a smooth and suitable dinner of gentle, juicy fish, on a bed of white and sweet roasted potatoes.

Ingredients
For the Fish:
- 4 branzino (cleaned, scaled and gutted)
- 4 tablespoons capers
- 8 mini cherry tomatoes
- 2 lemons (cup rondelles)
- 8 whole garlic cloves
- 1/4 cup olive oil
- salt
For the Potatoes:
- 1 lb. white potatoes (washed and cut into cubes (do not peel if organic))
- 1 lb. sweet potatoes (washed and cut into cubes (do not peel if organic))
- 1/4 cup olive oil
- 2 garlic cloves (minced)
- 3 bay leaves
- salt and pepper
Garnish:
- fresh basil
- microgreens
- lemon rounds
Instructions
- Preheat oven to 400F.
- Season the fish with salt and rub with olive oil inside and out. Stuff the fish with 1 tablespoon of capers, 2 cherry tomatoes that have been halved, 2 garlic cloves and 2 lemon rounds. Set aside.
- In a large bowl mix potatoes with olive oil, minced garlic, salt and pepper to taste. Transfer the potatoes to a large roasting pan and try to spread them into 1 layer. Top with the bay leaves. Roast in the oven for 30 minutes, after flipping with a spatula, to ensure even browning and roast for another 20 minutes.
- Place the fish on top of the potatoes and roast for 20 – 30 minutes or until the fish is a nice golden color, the flesh is done (check with a fork in the middle of the fish) but still juicy.
- When ready transfer to a serving plate and garnish with lemon rounds, fresh basil, and microgreens.
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