Ingredients

• 2 tablespoons olive oil , divided
• 1 red onion , chopped
• salt and ground black pepper to taste
• 2 whole Branzino , sea bass
• 4 lemons wedges , divided
• 2 sprigs fresh rosemary
• 0.5 cups white wine
• 0.25 cups lemon juice
• 1 tablespoon fresh oregano leaves
• 0.25 cups chopped Italian flat-leaf parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
3. 3 Place 2 whole branzino 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. 4 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes.
5. 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.

Nutrition per serving