Branzino, also called European sea bass or Mediterranean sea bass, is a mild, delicate white fish native to the Mediterranean and widely farmed there today. The name comes from the Venetian dialect word "branzin"/"branza," referring to the shape of the fish's gill cover, not a literal translation of "gill."
Branzino has been prized in Mediterranean cooking for generations and is commonly baked, grilled, or pan-fried, served whole or filleted. Its firm, flaky texture and mild, slightly sweet flavor suit both simple pan-seared preparations and more elaborate seafood stews or baked whole-fish dishes.
Branzino pairs well with lemon, garlic, herbs such as thyme, rosemary, and parsley, white wine, and Mediterranean vegetables like tomatoes, olives, and artichokes. It is also a good source of protein and generally low in mercury.