Separating branzino from sea bass (and specifically from different types of sea bass) can get complicated, fast. Here's how ...

Seafood fans have probably seen a new fish popping up on restaurant menus lately: branzino. Often served whole with a ...

Cooking a new kind of fish can be intimidating, but according to this chef, you don't need to break the bank to create a ...

Capers, those tiny bursts of saltiness, offer a surprising and delightful contrast to the fish. They bring an earthy complexity that draws out the natural flavors of the branzino. And then ...

Preheat a grill to medium-high and make sure the grate is clean. Rub fish all over with 2 tablespoons olive oil, minced preserved lemon rind and fennel seeds. Season fish cavity and exterior with ...

Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.

Season branzino with salt and pepper ... To serve, divide leek-potato mixture and fillets among four plates and top fish with a scattering of herb salad.

ask your fish monger or seek out two varieties that are particularly flavorful: black sea bass from the American side of the Atlantic and branzino, a European sea bass. Sea bass have a flaky white ...