This Branzino on Zoodles recipe is a typical Friday night meal in my house. We love to cook fish on Friday night. It is light and healthy. It also cooks super fast. So I can pick it up at the store on my way home from work and prepare it and have it on the table pretty darn quick. Serving this fish on the zoodles also makes this dinner very light, low carb but not sacrifice in flavor or texture. I really like to serve seafood over zoodles. Zoodles are a good vehicle for any sauce you want to make. I also think adds good color and contrast to the fish making the plating more attractive.
I have not made branzino before because one rarely finds it in the grocery store. I see it with some frequency on menus at restaurants. Otherwise, it seems to be pretty uncommon. But what exactly is branzino. Well I did some research and I found that it is more commonly known as Eurpoean Seabass. It is primarily a fresh water fish. It is very light in texture and similar but a little firmer than tilapia. It is a little denser and that makes it very nice for cooking.
I used the exact same method of cooking as I do with my salmon. I used a cast iron skillet for the initial sear and browning of the flesh. Then, I finished the branzino off in the oven to ensure even cooking of the fish. I wrote about this cooking method on one of my Tuesday Tips – Skillet Salmon. If you follow this cooking method for your seafood, you will always come out with perfectly cooked seafood. The only variable is the thickness of the fish. If it is really thick, you will need to cook it longer in the oven. It is that simple.
Spices and spiced salmon and branzino; Oil and lemon; seafood in skillet and topped with rosemary.
Spiralized zoodles; Garlic and spices and tomatoes and olives added.