Roasted branzino with salsa verde and fried capers served with garlic broccolini and roasted heirloom tomatoes with balsamic reduction:
It seems like branzino, or Mediterranean seabass/European seabass, is the new "it" fish. Every restaurant I go to seems to have some version of this fish roasted, salt-crusted, grilled, etc, etc. So tonight, instead of paying $30 for one dish, I went to my local fish-monger, bought 3 pieces of branzino ( each about 1.25 lbs) and fed 3 people for the price of one restaurant dish :-)
BRANZINO (we had 3, one for me, one for DH and one for son #2...son #1 is away)
1. Have your fish-monger scale, gut and clean the fish. Mine even removed the backbone. I love my fish-monger...
2. Pat fish dry and season generously with salt and pepper.
3. Stuff the fish with 2 slices of lemon, 2-3 sprigs of parsley, and 2-3 sprigs of thyme.
4. Lay the fish on a parchment-lined baking sheet and pour about 2 tbsp. of olive oil on each fish.
5. Bake the fish in a 450 oven for 8 minutes.
6. Turn the oven to broil and cook another 8 minutes more until the skin is blistered.
1. In a food processor, place 1 cup parsley, 1/4 cup olive oil, zest of one lemon, juice of 1/2 lemon, and 1 tsp. salt.
2 Pulse until smooth.
1. Take 2-3 heaping teaspoons of capers from the jar.
2. Squeeze as much moisture out with paper towels.
3. Pan fry in a bit of oil until slightly brown.
4. Drain well.
1. Cut tomatoes in half.
2. Season with salt and pepper.
3. Drizzle with olive oil.
4. When you put the oven to broil (as you cook the fish), put the tomatoes in as well. The tomatoes will be done when the fish is done.
5. Meanwhile, reduce about 1/4 cup of balsamic vinegar until syrupy. Pour over tomatoes before serving.
1. Saute 2 tsp. of garlic in oil.
2. Add broccolini.
3. Season with salt and pepper.
4. Cook until wilted.
This dish was excellent! The fish was extremely fresh...the mild, sweet flesh redolent with the aroma of herbs and citrus. Yum!