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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.
Branzino on Zoodles from Feed Your Soul Too
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.
Spiced Seafood
Oil & Lemon
Fish Added to Skillet
Rosemary Added
Spiralized zoodles; Garlic and spices and tomatoes and olives added.
Zoodles
Garlic & Spices
Tomato Sauce & Olives
Branzino on Zoodles
What a gorgeous meal Peter and your pictures are just amazing.
Thank you so much Debra.
I’m trying to incorporate more fish into my diet. This is going to be my go-to recipe for fish. Looks so good.
Thx Aish. Grab on to the cooking method. You can change up the fish if you want some variety. But this cooking method always is successful.
What a great and healthy meal. My husband is always complaining he doesn’t eat enough fish or sea food, so I gotta add this to the menu sometime!
A lot of guys have that issue. I have really come to love seafood. I feel so much better when I eat seafood rather than meat.
I think that is really important not to be scared of fish and to cook lots of different types, it is all too easy to fall into a fish rut and never branch out.
A lovely light, super speedy dish for a summers evening.
Helen, you are so right. We do a lot of salmon but we do try a number of other types of fish. This branzino is a great textured fish.
Gorgeous! We love fish in our house and I’m always looking for new recipes…would you recommend tilapia if I can’t find the bronzino?
I would say tilapia is similar but a little lighter and not as thick. It is a cross between a tilapia and a cod. So I do not know what to tell you it compares too.
I’m glad you explained what branzino is because I didn’t know. Sea Bass = yes! I love ordering fish in restaurants but need more practice making it at home. This looks delicious.
I would say fish is easier to make at home than meat. It is so much more forgiving than meat.
This looks full of flavor!
Thx. It is.
Oh, this is exactly what I want for dinner tonight. I don’t know if I can find branzino at our fish market (don’t think I’ve ever seen it) but maybe a nice snapper fillet? Your zoodles sound amazing!
I have never seen it before either. Snapper is a decent comparable fish.
What a beautiful fish dish, Peter! I have never heard of Branzino but it sounds like a lovely fish. I will look out for it. Love how you have served it on the zoodles with the tomato and olive sauce – healthy and tasty!
The zoodles with the tomato sauce went really well with the fish.