Baked Branzino With Citrus Gremolata Food

TUNA WITH CITRUS GREMOLATA

Tuna with Citrus Gremolata image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup finely chopped fresh flat-leaf parsley
1 lemon zested
1 orange, zested
2 large cloves garlic, very finely chopped
2 pounds tuna steaks
2 sprigs fresh rosemary, leaves chopped
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 lemon, juiced

Steps:

Gremolata:
Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.
Cut the tuna into bricks about 3 inches long and 2 inches wide, 3 pieces per portion. Season the tuna with rosemary, salt and pepper, to taste. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes. When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a skillet over medium-high heat. When the oil is hot add the tuna and cook for 2 minutes on each side for rare, 3 to 4 minutes on each side for opaque fish. Douse the pan with the lemon juice. Arrange the fish on a platter, scatter the gremolata over the top and serve.

ROASTED BRANZINO WITH LEMON AND THYME

Roasted Branzino with Lemon and Thyme image

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

Ingredients

1 to 1 1/2 pounds whole branzino, scaled and gutted
Extra-virgin olive oil, for rubbing
Kosher salt and freshly ground pepper
2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges
1 small bunch thyme sprigs

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.

SALT-BAKED BRANZINO

Salt-Baked Branzino image

Provided by David Pasternack

Categories Fish Herb Summer Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

3 cups fine sea salt (1 3/4 lb), preferably unrefined
2 to 4 large egg whites
2 (1-lb) whole branzini (European sea bass) or small sea bass, cleaned, heads and tails left intact
6 fresh parsley sprigs
4 fresh rosemary sprigs
2 garlic cloves, sliced
4 lemon slices, halved
Special equipment: parchment paper

Steps:

Preheat oven to 400°F.
Place salt in a bowl and add egg whites 1 at a time, stirring, until mixture looks like wet sand (the number will vary).
Rinse fish and pat dry. Place fish on a parchment-lined large baking sheet and divide remaining ingredients between cavities of fish.
Firmly pat half of salt evenly over each fish to cover fish completely.
Bake fish in middle of oven until salt is just starting to turn golden at edges, 15 to 18 minutes (see cooks' note, below).
Crack salt away from fish and discard, then carefully lift fish from bones.

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