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
BRANZINI WITH POTATOES
Provided by Maura Egan
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Rinse the fish inside and out and pat dry. Line a baking dish large enough to hold all the fish at once with parchment paper.
- Peel the potatoes and slice as thinly as possible (use a mandolin, if available). Place the slices in a large bowl with the herbs and garlic. Toss to coat slices well with oil and lemon juice. Season with salt and pepper. Arrange half the potato slices, overlapping, over parchment in 4 portions the length and width of the fish. Place a fish over each portion and completely cover the fish with the remaining potato slices, overlapped evenly. Bake until the potatoes are tender and the fish is cooked through, about 45 minutes.
Nutrition Facts : @context http, Calories 733, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 5 grams, Protein 88 grams, SaturatedFat 4 grams, Sodium 905 milligrams, Sugar 2 grams
WHOLE ROASTED BRANZINI
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 2
Number Of Ingredients 7
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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- Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Toss potatoes and 1 tablespoon oil on sheet; sprinkle with thyme, salt, and pepper. Bake until almost tender, about 12 minutes; set aside.
- Maintain oven temperature. Sprinkle fish inside and out with salt and pepper. Stuff each with marjoram sprigs and lemon slices. Arrange fish in 13x9x2-inch glass baking dish. Pour in wine, 1/4 cup water, and lemon juice. Drizzle with 1 1/2 tablespoons oil.
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- 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.
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