European sea bass, also known as branzino, is a very popular fish that is native to the Mediterranean Sea region. It is a mainstay of Italian cuisine. Due to overfishing, it is more often found farmed, rather than wild, these days.

One of branzino’s health benefits is its very high levels of omega-3 fatty acids (as compared with that of wild salmon) and fish oil. it is also rich in the antioxidant selenium.

The flavor of this delicate fish is mildly sweet, with a light and flaky texture.

This breaded branzino recipe makes a very quick and tasty meal. it also adds welcome variety for fish eaters like my family who generally over-index on salmon consumption.

The Ingredients

• 4 branzino fillets

• 2 eggs, beaten

• 1 cup Panko (or use almond flour for a gluten-free option)

• 1/4 tsp garlic powder

• 1/2 tsp dried mint leaves

• salt and pepper to taste

• 2 Tbsp avocado oil

The Instructions

1. Preheat oven to 375°F

2. Combine Panko (or almond flour), garlic, mint, salt and pepper

3. Rinse branzino fillets under cold water

4. Dip fillets in the beaten eggs

5. Coat fillets with the dry mix

6. Line a baking pan with parchment paper, coat the paper with avocado oil and place the fillets on the baking pan

7. Bake for 10-15 minutes

Serve with a fresh salad and sliced lemon.