ROASTED WHOLE BRANZINO
Steps:
- Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
- Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
- Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.
CRISPY ROASTED BRANZINI WITH BURST TOMATOES AND BUTTER BEANS
Branzino is a delicate white fish that is similar to flounder and snapper. You'll love its sweet flavor and elegant presentation.
Provided by TheOtherJuliaGulia
Categories Fish Recipes
Time 1h10m
Yield 2
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.
- Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.
- While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.
- Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.
- Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.
Nutrition Facts : Calories 934.9 calories, Carbohydrate 32.7 g, Cholesterol 266 mg, Fat 34 g, Fiber 8.4 g, Protein 112.2 g, SaturatedFat 11.7 g, Sodium 2067.1 mg
ROASTED BRANZINO WITH LEMON AND THYME
Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-to-three-pound fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.
- Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.
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