WHOLE ROASTED BRANZINO RECIPES

WHOLE ROASTED BRANZINO RECIPE | MYRECIPES

Whole Roasted Branzino Recipe | MyRecipes image

Enjoy the delightful blend of flavors from the salsa verde, lemon aïoli, and romesco on top of this Whole Roasted Branzino. You'll get a pretty presentation that's packed with nutrients.

Provided by Melissa Kelly and Price Kushner

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 (1- to 112-pound) whole branzino or striped sea bass, cleaned, with head and tail intact
Extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 lemon, sliced
4 sprigs fresh parsley
Salsa Verde
Lemon Aïoli
Romesco

Steps:

Rinse fish, pat dry, and place on a lightly oiled baking pan. (You may need to use two pans to accommodate all 4 fish.)
Brush fish inside and out with olive oil, and sprinkle with salt and pepper. Stuff cavity of each fish with 2 or 3 lemon slices and 1 parsley sprig.
Bake, uncovered, at 400° for 4 minutes. Turn fish over; cook 4 more minutes.
Turn oven to broil, and cook fish 3 to 5 minutes or until skin blisters and fish flakes easily with a fork. Remove fish from oven, and transfer to serving plates. Drizzle with olive oil, and serve with Salsa Verde, Lemon Aïoli, and Romesco.

WHOLE ROASTED BRANZINI | MARTHA STEWART

Whole Roasted Branzini | Martha Stewart image

Provided by Martha Stewart

Categories Seafood Recipes

Yield Serves 2

Number Of Ingredients 7

Ingredients

Extra-virgin olive oil
2 1- to 1 1/2-pound whole branzini, scaled, gutted, and cleaned
Coarse salt and freshly ground black pepper
1 lemon, very thinly sliced, plus wedges for serving
2 large sprigs fresh dill
1/4 small bulb fennel, cored and very thinly sliced (about 1 cup), fronds reserved
4 sprigs fresh flat-leaf parsley

Steps:

Preheat oven to 450 degrees. Oil a large rimmed baking sheet.
Rinse fish well, pat dry with paper towels, and place on baking sheet. In the cavity of each fish, place 2 lemon slices, 1 sprig dill, 1/2 of the fennel, 2 sprigs parsley, and 1/2 of the reserved fennel fronds. Season the cavity and exterior of each fish with salt and pepper. Lay 3 slices lemon over the top of each fish. Drizzle oil lightly over fish and roast until cooked through, about 15 minutes.
Transfer fish to serving plates and serve with lemon wedges.

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A whole-roasted fish! What a flavourful, impressive meal. The beauty lies in the absolute simplicity of cooking it bone-in, skin-on. And if you’ve been unsure how to tackle it in the past, we turn your attention to this recipe for a Whole Roasted Branzino from Lidia Matticchio Bastianich’s cookbook Felidia. It’s from her restaurant of the same name and takes you through the simple steps for making one of the most popular picks on the menu — at your place.

Whole Roasted Branzino

By Lidia Matticchio Bastianich

This dish has graced the Felidia menu since the very beginning. It’s simple and fresh, and an absolute guest favorite. It is cooked whole, with the bones in, which gives it an intense, delicious flavor, and our captains fillet it table side. Have your fishmonger select fish that are all about the same size, so they cook at the same rate. A fillet of fish is convenient and easy to cook and eat, but there is nothing better than a whole roasted fish for flavor. Other fish like red snapper, sea bass, or striped bass could be substituted — just be mindful of the size and hence its cooking time.

From cbc.ca

Put the potatoes in a large saucepan with salted water to cover. Bring to a simmer, and cook until half cooked, still al dente, about 8 minutes. Drain, and rinse to cool. Pat dry.

Wrap the tails of the fish in foil to keep them from burning. Season the fish inside and out with salt and pepper. Stick a sprig of thyme and a bay leaf in the cavity of each fish. Brush all over with the garlic oil, and arrange the fish on a rimmed baking sheet so they don’t touch.

Combine the onion halves and tomatoes in a large bowl. Drizzle with 2 tablespoons of the garlic oil, and gently toss to coat the vegetables in the oil. Arrange the vegetables on another baking sheet, setting the tomatoes cut side up.

Roast the fish and vegetables until the fish are cooked through and the vegetables are just tender, about 20 minutes, tossing the vegetables once or twice. Meanwhile, in a small bowl, toss the breadcrumbs with 2 teaspoons of the garlic oil and the chopped thyme. Remove the fish from the oven, and tent with foil to keep warm. Scatter the breadcrumbs over the vegetables, and increase oven temperature to 450 degrees. Roast until crumbs are crisp, about 5 minutes.

Stir the lemon juice and parsley into the remaining garlic oil. Remove the foil from the fish, and serve with the vegetables. Drizzle the remaining oil over all.

Yield: Makes 4 servings

Excerpted from Felidia by Lidia Matticchio Bastianich with Fortunato Nicotra and Tanya Bastianich Manuali. Copyright © 2019 by Tutti a Tavola, LLC. Photography copyright © 2019 by Jennifer May. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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