BRANZINO MEDITERRANEAN
This simple, healthy, and delicious Mediterranean fish, also known as 'Greek Sea Bass', should be cooked whole. The cavity of the fish can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. Can be found wild-caught in many stores. Enjoy!
Provided by Christala
Categories World Cuisine Recipes European Greek
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
- Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 6.6 g, Cholesterol 117.3 mg, Fat 12.6 g, Fiber 1.3 g, Protein 53 g, SaturatedFat 2.4 g, Sodium 236.8 mg, Sugar 1.9 g
BRANZINO A LABELLE
Steps:
- Season the branzino fillets with salt and a big pinch of pepper. Sprinkle with the turmeric.
- Heat the grapeseed oil in a large pan over medium heat until shimmering. Add the fillets to the pan and cook for 2 minutes. Flip and add the butter, parsley and garlic to the pan. Continue cooking, basting the fish as the butter melts, until cooked through, about 2 minutes.
- Transfer the fillets to a platter. Garnish on the side with the tomatoes and lemon wedges.
PAN-SEARED BRANZINO WITH TOMATO AND CAPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
- Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
- To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.
BRANZINO BLT
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a wood burning oven or conventional oven to 450 degrees F. Preheat a grill to medium-high heat.
- Render the bacon bits in a medium high-sided saute pan over medium heat until crispy. Remove the bacon bits and reserve for serving later; reserve the rendered fat.
- Add the reserved rendered fat, heirloom tomatoes, garlic, some basil, vinegar and some olive oil to a medium saucepan and turn the heat to low. Allow the tomatoes to confit in the rendered fat until they are tender and have lost some of their juice, about 10 minutes.
- Rinse the branzinos under cold water and dry off with paper towels. Sprinkle the surface and cavities of the fish with salt and pepper. Slice the lemons into wheels and place in the cavities of the fish along with some fresh basil leaves. Place the fish on a sheet tray and bake until the fish is cooked through and the skin has crisped, 15 to 20 minutes.
- For the grits: Add 375 grams water to a medium saucepan and bring to a boil. Add the polenta and stir to combine. Add the mascarpone and salt and stir until the mascarpone is melted. Stir in the butter, banana and Parmesan until completely incorporated and melted into the polenta.
- Place the halved romaine on the grill, cut-side down, and sear until grilled, about 2 minutes.
- Arrange the grilled baby romaine on a large platter. Top with the branzino, spoonfuls of the tomato vinaigrette and grits, then garnish with the bacon crumbles.
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