Recipe

Sockeye Salmon with Preserved Lemon Beurre Blanc

Name: Sockeye Salmon with Preserved Lemon Beurre Blanc
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 1 red onion, chopped; salt and ground black pepper to taste; 2 whole Branzino (sea bass) fish, cleaned; 4 lemon wedges, divided; 2 sprigs fresh rosemary; ½ cup white wine; ¼ cup lemon juice; 1 tablespoon fresh oregano leaves; ¼ cup chopped Italian flat-leaf parsley

Branzino, also known as Greek or European sea bass, is a delicious white fish with a mild flavor. I like to cook them whole, stuffed with lemon wedges, fresh oregano, and rosemary before roasting them for a delicious meal full of Mediterranean flavors.

Prep 15mCook 25mTotal 40mServes 4

Ingredients

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Instructions

1
Preheat the oven to 325 degrees F (165 degrees C).
2
Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
3
Place 2 whole fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish.
4
Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes.
5
Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with parsley and 2 lemon wedges.

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