Branzino with Feta, Parsley, and Red Onion Couscous and Sautéed Spinach with Garlic

Branzino roasted in the oven with olive oil, salt, and black pepper
When it comes to consuming food, a golden rule we aim to follow is centered on eating “whole foods”; namely, minimally processed from scratch food items.  For example, buying whole bean coffee (and roasting it yourself if possible) and grinding it before each use is better than buying a mega container of preground, and unforgiving, Folgers or Maxwell House and, moreover, buying a whole chicken and roasting it yourself will yield a better food experience than buying pre-processed (and costly) chicken parts.

Process and Ingredients:

One of my favorite “buying it whole” food endeavors is whole fish.  Buying a fresh whole fish is often more economical and, at times, fresher than it’s filleted counterpart.  I recently purchased a good looking whole Branzino (or European seabass) from our local fish market and had our fish guy (or fish monger) de scale and gut the fish.  The whole Branzino was impeccably fresh and smelled of the sea (the good smell).  I roasted the whole fish in a 375 F degrees for about 12-15 minutes.  The fish was coated in fresh ground black pepper, Kosher salt, and extra virgin olive oil.

We sautéed fresh spinach with large slices of garlic, red pepper flakes, Kosher salt and freshly ground black pepper.  We also made a small portion of whole wheat couscous with feta, red onion, parsley, lemon juice, olive oil, dried oregano, Kosher salt and freshly ground black pepper.
Couscous with feta, red onion, parsley, olive oil, and salt/pepper.
Spinach with garlic and oil


  1. Good lord, man! Where DO you come up with this stuff? I can’t begin to read your blog without wanting to race out to the kitchen. Thanks for this spectacular site. Must go eat now…

  2. This is right down my alley. I love “whole fish”. Thanks for posting it!

  3. Your recipes are really wonderful. I tried this one – and it was sooooooo delicious! Thanks for sharing with us!Givr us more… =)

  4. Recipe: Baked Mackerel with Vinegar, Mint, and Garlic Sauce

    (photo: just out of the oven basked mackerel)I’ve written about my love of fish on multiple occasions here on, expounding on sardines, smelts, tuna, branzino, and salmon.  And I was sad to discover that while I hold all…

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