Branzino

Branzino, also called European sea bass or loup de mer, is a cornerstone of Mediterranean cooking found throughout Italy, Greece, and Spain. Its white flesh is delicate, mild, and slightly sweet, which makes it one of the more challenging fish to cook well. Because the flesh is so tender, it can dry out quickly. Leaving the skin on protects the flesh during cooking, whether you are pan-searing, grilling, or frying. Whole-fish preparation is common in Mediterranean traditions and maximizes flavor: the bones contribute to sauces and stocks, while a crispy-fried carcass makes a dramatic presentation. Branzino is best enjoyed simply seasoned to let its natural flavor shine.