Roasted Branzino With Lemon And Thyme Recipes
ROASTED BRANZINO WITH LEMONS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 57m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F.
- In a small skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes. Drain on paper towels. Set aside.
- Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray. Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta. Pour the wine on top. Lay another piece of foil on top and crimp the edges of both pieces to form a packet. Roast until the flesh is flaky and cooked through, about 25 to 30 minutes. Remove the baking sheet from the oven and let sit for 5 minutes. Carefully remove the top piece of foil. Put the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter on top of the fennel and lemon slices. Garnish with parsley and serve.
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.
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.
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