Branzini or Lavraki is a Mediterranean fish that has been farmed very successfully in Greece in the past decade. It has recently become very popular on restaurant menus in New York and New Jersey. It's also now available for sale at your local fish markets.
It's a white fish with flaky meat with a boatload of flavor. I always can taste the Mediterranean in it.
1 1+lb whole branzini(I ask my fish monger to cut the fins and tail and score the skin on the sides)
1-2 springs of rosemary or oregano
4 tablespoons Greek extra Virgin olive oil
freshly ground black pepper
sea salt for serving
juice of 1 lemon for serving
Preheat the oven to 400.
Wash the fish and pat it dry with paper towels. Pour 2 tablespoons of olive oil in a pan and lay the fish on top. Place the springs of rosemary or oregano in the cavity of the fish and dress the fish with the rest of the oil. Grind some black pepper over the fish and place in the oven for about 20 minutes.
Remove from the oven and let rest for 2-3 minutes. Slice down the middle of the fish and flip each half away from the center bone. Remove the fish bone, herbs and head and divide the deboned fish in two plates. Dress with lemon juice, olive oil and salt and pepper.
And voila, you have a Greek fish the way it would have been served to you if you were sitting at a Greek Taverna by the sea.
Put more color in your life!