Branzino Mediterranean

• 2 tablespoons olive oil, divided
• 1 red onion, chopped
• salt and ground black pepper to taste
• 2 whole Branzino (sea bass) fish, cleaned
• 2 wedges fresh lemon
• 2 sprigs fresh rosemary
• 1/2 cup white wine
• 1/4 cup lemon juice
• 1 tablespoon fresh oregano leaves
• 1/4 cup chopped Italian flat-leaf parsley
• 2 lemon wedges

1. Preheat oven to 325 degrees F (165 degrees C).
2. Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
3. Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
4. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.

olive oil, red onion, salt, branzino, lemon, rosemary, white wine, lemon juice, oregano, parsley, lemon wedges

Taken from www.allrecipes.com/recipe/236932/branzino-mediterranean/ (may not work)