Whole Branzino Roasted In Sea Salt With Aromatic Herbs Recipes
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.
ROASTED WHOLE BRANZINO WITH ESCAROLE SALAD
Steps:
- For the branzino: 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.
- Meanwhile, make the salad: Drain the beans and combine them in a bowl with the 1/3 cup extra-virgin olive oil, salt, a dash black pepper, and the rosemary. Set the mixture aside to marinate.
- Remove and discard the green leaves from the outside of the heads of escarole. Chop the hearts into 1/4-inch pieces.
- In a large bowl, combine the escarole, the 1/3 cup Parmigiano-Reggiano, parsley, the 6 tablespoons extra-virgin olive oil, and the vinegar. Toss it all together. Escarole is a hearty green and it will absorb the oil without turning into a wilted mess.
- Sprinkle the beans on top and around the sides of the bowl. Garnish the salad with several shreds of Parmigiano-Reggiano and top with the anchovies.
- Remove and discard the thyme sprigs from the branzino. Sprinkle with the parsley and serve with the salad.
WHOLE ROASTED BRANZINO WITH COUSCOUS SALAD
Don't be intimated by cooking whole fish in this recipe, because it actually couldn't be any easier! Just season and roast your branzinos in a hot oven until the flesh is flakey. To serve, gently slice the fillets away from the body and enjoy!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚ F. Rub a rimmed baking sheet with olive oil and set aside. Cook the couscous as the label directs.
- Meanwhile, season the cavity of the fish with salt and pepper. Stuff the lemon slices and parsley sprigs into the cavities, reserving about 8 lemon slices for serving. Arrange the fish on the baking sheet in an even layer and roast until the flesh flakes easily with a fork, 16 to 18 minutes. Remove from the oven and let stand 5 minutes.
- Whisk the olive oil, lemon juice, mustard and 1/2 teaspoon each salt and pepper in a large bowl. Add the couscous, chopped parsley, red onion, pomegranate seeds and pecans; toss well to coat. Season with salt and pepper.
- Transfer each whole fish to a plate, or remove the fillets and transfer to plates (see page 55). Serve with the couscous salad and reserved lemon slices.
Nutrition Facts : Calories 650, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 90 milligrams, Sodium 579 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 48 grams, Sugar 6 grams
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- Preheat oven to 400°F. Stir salt and 5 egg whites in large bowl, adding more egg whites as needed to form grainy paste. Press 1/4-inch layer of salt mixture (large enough to hold both fish) onto large rimmed baking sheet. Stuff cavity of each whole fish with half of herb sprigs and lemon slices. Place fish atop salt mixture on baking sheet. Pack remaining salt mixture over fish to enclose completely. Roast until thermometer inserted into thickest part of fish registers 135°F, about 20 minutes. Let stand 10 minutes.
- Using small sharp knife, remove peel and white pith from lemon. Working over bowl, cut between membranes to release segments. Cut each segment into 3 pieces. Add lemon pieces and next 6 ingredients to bowl.
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