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Tuesday, January 24, 2012

Herb Roasted Branzino with Garlic and Lemons Recipe

So, I made this guy last night, and let me tell you he tasted delicious. I haven't cooked a whole fish in a while, mainly because I haven't caught anything worth stuffing and roasting in quite some time, so when I happened across several beautiful whole Branzino's while traipsing through our local Whole Foods Market, I just had to get one.

Branzino, a.k.a. European Sea Bass or Loup de Mer, is a medium-sized, light and flaky fish that is akin to Rockfish, but has a much richer, almost butterier texture. It's a bit boney, so you'll have to pick through it carefully, but it's a wonderful fish to serve table side and perfect for two people to jam their forks into.

For cooking, I decided to roast my Branzino on a big pile of herbs from my garden that have miraculously remained intact due some crazy warm weather this season. I started by busting out my tried and true Le Creuset oval skillet, which is perfect for roasted a small to medium-sized fish since it can withstand high over heat. I laid a big pile of herbs on the skillet-- in this case, rosemary, thyme and sage, but you can use whatever you have.
Next, I washed and patted dry my already scaled and gutted fish.
I then rubbed this bad boy inside and out with a generous amount of salt and pepper and good quality olive oil. I used a chunky grey sea salt as well as a rosemary salt blend FYI.
I then chopped up a whole mess of garlic (like 5 big cloves) and blended that with some lemon zest and red pepper flakes and rubbed the fish inside and out again.
I stuffed the fish with more herbs and slices of lemon and drizzled even more olive oil over the whole shebang. Finally I poured about a cup of dry white wine into the pan and covered the pan tightly with heavy duty tin foil before placing it into a 450 degree oven.
After about 15 minutes, I removed the tin foil and let the fish continue to cook about another 5 minutes (just to crisp up a bit on the outside) before I removed it to a plate for service along with some roasted brussels sprouts.
And, this was all that was left at the end of the meal, so I'd say it was a success.

©2012 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.






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6 comments:

  1. I'd say that would be the same result on my plate, as well! What a beautiful fish!

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  2. I rarely eat fish unless the head is still on it! This is beautiful and not something I do enough. note to self.

    E.A.T.

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  3. looking for recipes for whole branzino all day. out of propane, so this is the winner. gonna go cook it right now! never made it before...I'll let you know how it turns out!

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    Replies
    1. I hope you enjoy the recipe. Very easy and tasty!

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