Skip to Main Content

Free Shipping on order over $300. Add FREEDELIVERY code to the shopping cart


Branzino with Crushed Peppercorns and Roasted Tomatoes

Steak au poive sounds fancy, but it’s simply crusted with crushed peppercorns. Try a healthier twist on the classic preparation by swapping beef for fresh whole fish.
Branzino with Crushed Peppercorns and Roasted Tomatoes


  • 3 whole fresh branzino, cleaned, with head and tail intact
  • 2 to 3 tablespoons melted butter
  • 1 teaspoon black peppercorns, crushed
  • 3 large tomatoes, sliced
  • 1/4 cup fresh basil leaves

Preparation Instructions

  1. Prepare to roast—Preheat oven to 325 degrees F.
  2. Prep the pan—In a nonstick roasting pan, arrange tomatoes in a single layer, then sprinkle basil on top.
  3. Prep the fish—Coat branzino with melted butter, sprinkle with crushed pepper and press gently to make sure it sticks to fish. Flip branzino and repeat. Transfer to roasting pan.
  4. Roast and serve—Roast in preheated oven until branzino is opaque in the center and flakes easily when pierced with a fork, about 25 minutes. Transfer fish and tomatoes to serving platter and enjoy.


Can’t Find Whole Fish?

Sub in 6 fillets—we especially like halibut or cod. Simply increase oven heat to 400 and roast for about 8 to 10 minutes.