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Easy branzino for your chill/cool dinner party

By: Pia Baroncini

March 06, 2024

We had a few friends over last week - well it was supposed to be a few but Davide called to tell me 12 people were coming over. So I was kinda trippin, but then I started to listen to my own advice. I’ll make a salad and Branzino, Davide pasta. I’m too busy for dessert. We always have wine from our monthly Dry Farm Wines delivery, but I text everyone to bring something so we wouldn’t run out. We just need some apps. Davide went to Roma, our local Italian deli, to get our go-to apps and sparkling water. I went to Fish King to get the fish and clams for vongole (we’ll get you an updated vongole recipe, but for now it’s deep in my insta videos)


This recipe is so easy it’s almost embarrassing. And it’s a show-stoppa! We did three fish for 12 people knowing we also had salad and pasta. If it’s just us, we get one. You’ll need the following:

- a Branzino, gutted and cleaned

- cherry tomatoes

- olives, we love a variety but any will do!

- garlic

- lemon

Pre-heat oven to 350 degrees. Add a lil olive oil to a baking tray. Slice the lemon, peel the garlic. I like to smash the garlic a little bit. Add salt and pepper to the inside and outside of your little fishy. Stuff the fish with the lemon and smashed garlic. Add the tomatoes and olives to the pan. Make sure they are coated with olive oil. All you have to do is bake this thing for 30 minutes. If you want to be extra - blend some olive oil, fresh basil and parsley in a blender, strain it, and drizzle on top. Regardless, serve the fish with basil and parsley, a lil microplane of lemon zest and a drizzle of oil.


Which is my easy-as-hell go-to for large gatherings you’ll need:

- arugula

- spinach

- radicchio

- parmesan

- parsley

- pine nuts 


- lemon and/or red wine vinegar

- olive oil

- a garlic clove or half a shallot chopped super fine

- some dried oregano

- salt and pepper

You can add a drop of honey if you want it not so tart. I never measure, but I personally always make sure to look at the ratio of olive oil (2/3) to lemon/vinegar (1/3). 

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