Robalo al Mojo de Ajo
Whole branzino or sea bass bathed in a garlicky, citrus-infused oil and roasted until the flesh flakes easily. A Mexican coastal classic that looks restaurant-worthy but requires just five ingredients and one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 2 fish (about 1.25 lbs each) whole branzino or sea bass, cleaned and scaled
- 8 cloves garlic cloves, peeled
- ⅓ cup fresh lime juice
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Slice each garlic clove in half lengthwise, starting from the tip and cutting straight down, so you get two flat pieces from each clove.
- 3
Pat the fish completely dry using paper towels, inside the cavity and all over the skin, so the flesh will brown properly.
- 4
Sprinkle 0.5 teaspoon of salt and 0.25 teaspoon of black pepper evenly inside and outside each fish, rubbing it into the skin gently.
- 5
Pour the olive oil into a 12-inch baking dish and arrange the sliced garlic cloves in an even layer across the bottom.
- 6
Place the fish side by side on top of the garlic, then pour the lime juice evenly over and around both fish.
- 7
Slide the baking dish into the oven and roast for 15 minutes, until the flesh flakes easily when you poke the thickest part near the backbone with a fork.
- 8
Remove the baking dish from the oven using oven mitts and let it rest for 2 minutes so the fish stays moist.
- 9
Carefully lift each fish onto a plate using a wide spatula, supporting the head and tail so it doesn't break apart.
- 10
Spoon the garlic cloves and the oily pan sauce around the fish, dividing everything evenly between the two plates.
Tools you’ll need
- 12-inch baking dish
- paper towels
- small cutting board
- chef's knife
- fork
- oven mitts
- wide spatula
- spoon
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