PAN-SEARED BRANZINO WITH TOMATO AND CAPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
- Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
- To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.
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.
RED SNAPPER AND HEIRLOOM TOMATOES POACHED IN OLIVE OIL
Steps:
- Warm a large pot of olive oil to 200 degrees F. Season fish with salt and pepper. Submerge in oil. Add tomatoes and submerge. Cook slowly until fish is done, about 15 minutes. Remove fish.
- In a saute pan over medium-high heat, cook the lardons until crispy. Remove and pour out most oil. Add garlic and cook until slightly brown. Add spinach and cook until wilted. Remove and keep warm. Add fish and turn, to quickly crisp skin on all sides. Serve fish with tomatoes atop spinach and sprinkle with lardons.
GREEK-STYLE ROASTED BRANZINO RECIPE
Tender roasted branzino (or Mediterranean sea bass) is ready in just over 20 minutes. For the perfect char, finish your fish under the broiler for a couple minutes or so. The garlicy, lemony ladolemono sauce is where all the flavor comes from. You will have plenty of sauce for more than one fish, so you can easily double the recipe if you are trying to serve more people.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 8
Steps:
- Adjust a rack in the center of your oven. Heat the oven to 400 degrees F.
- Pat the fish. With a sharp knife, make two slits on both sides of the fish. Rub the fish with kosher salt and black pepper on both sides, inserting the seasoning through the slits and in the fish cavity.
- Stuff the fish cavity with the sliced onion and lemon.
- Roast in the center rack of your heated oven for 5 minutes on one side, then turn over and cook for another 5 to 7 minutes or until the fish is cooked and flakes easily. Turn the broiler on and place the fish about 6 inches from the heat source for 3 to 4 minutes or until the skin chars.
- While the fish is cooking, prepare the Greek ladolemono sauce.
- As soon as the fish is finished, remove it from the oven. Transfer the fish to a serving platter and drizzle immediately with as much of the ladolemono sauce as you like, making sure to add some of the sauce all over the cavity part as well. Toss the cherry tomatoes with a little salt and spoon them over the fish (you can drizzle a bit of the sauce again all the tomatoes). Finish with fresh dill. Serve immediately.
Nutrition Facts : Calories 257.3 kcal, Carbohydrate 8.9 g, Protein 41.9 g, Fat 5.6 g, SaturatedFat 1.2 g, Cholesterol 181.4 mg, Sodium 754.9 mg, Fiber 2 g, Sugar 3.7 g, UnsaturatedFat 3.5 g, ServingSize 1 serving
More about "branzino with roasted tomatoes olive oil poached mushrooms food"
HOW TO MAKE LIDIA BASTIANICH'S WHOLE ROAST BRANZINO …
Web Sep 30, 2020 Combine the onion halves and tomatoes in a large bowl. Drizzle with 2 tablespoons of the garlic oil, and gently toss to coat the …
From cbc.ca
From cbc.ca
- Put the potatoes in a large saucepan with salted water to cover. Bring to a simmer, and cook until half cooked, still al dente, about 8 minutes. Drain, and rinse to cool. Pat dry.
- Wrap the tails of the fish in foil to keep them from burning. Season the fish inside and out with salt and pepper. Stick a sprig of thyme and a bay leaf in the cavity of each fish. Brush all over with the garlic oil, and arrange the fish on a rimmed baking sheet so they don’t touch.
- Combine the onion halves and tomatoes in a large bowl. Drizzle with 2 tablespoons of the garlic oil, and gently toss to coat the vegetables in the oil. Arrange the vegetables on another baking sheet, setting the tomatoes cut side up.
- Roast the fish and vegetables until the fish are cooked through and the vegetables are just tender, about 20 minutes, tossing the vegetables once or twice. Meanwhile, in a small bowl, toss the breadcrumbs with 2 teaspoons of the garlic oil and the chopped thyme. Remove the fish from the oven, and tent with foil to keep warm. Scatter the breadcrumbs over the vegetables, and increase oven temperature to 450 degrees. Roast until crumbs are crisp, about 5 minutes.
ROASTED BRANZINO WITH TOMATOES AND OLIVES - LOS …
Web Dec 11, 2020 Heat the oven to 425 degrees. Pat the fish dry on both sides with a paper towel. Season lightly with salt and pepper inside and …
From latimes.com
Cuisine ITALIANEstimated Reading Time 2 minsServings 2-4Total Time 50 mins
From latimes.com
Cuisine ITALIANEstimated Reading Time 2 minsServings 2-4Total Time 50 mins
WHOLE ROASTED BRANZINO WITH CASTELVETRANO OLIVE RELISH
Web 1. Preheat the oven to 475°F and set a rack on the top (beneath the broiler) and another on the bottom. Once hot, add a half sheet pan to the oven to preheat. 2. Rub the branzinos with olive oil all over and season …
From goop.com
From goop.com
BRANZINO WITH ROASTED TOMATOES, OLIVE OIL POACHED …
Web Feb 6, 2014 - Get Branzino with Roasted Tomatoes, Olive Oil Poached Mushrooms Recipe from Food Network. Feb 6, 2014 - Get Branzino with Roasted Tomatoes, Olive Oil Poached Mushrooms Recipe from …
From pinterest.com
From pinterest.com
PAN-ROASTED WHOLE BRANZINO RECIPE - SERIOUS EATS
Web Sep 11, 2020 2 whole branzino or other white-fleshed fish, about 3 pounds total, …
From seriouseats.com
From seriouseats.com
WHOLE ROASTED BRANZINO RECIPE WITH CAPER BUTTER - FOOD & WINE
Web Apr 27, 2023 Repeat with remaining 1 tablespoon olive oil and two stuffed branzino. …
From foodandwine.com
From foodandwine.com
ROASTED BRANZINO IN EGGPLANT & TOMATO - FIT MEN COOK
Web Jan 28, 2021 Turn the heat off the skillet. Step 9. Add the branzino to the top of the …
From fitmencook.com
From fitmencook.com
ROASTED BRANZINO WITH GARLIC, OLIVES, SUN-DRIED TOMATOES AND
Web Roasted Branzino with Garlic, Olives, Sun-Dried Tomatoes and Fresh Herbs. Gregory …
From yummly.com
From yummly.com
BEST EVER BRANZINO RECIPE {ROASTED OR GRILLED IN 25 MINUTES!}
Web Dec 16, 2022 Step 1- Season the fish. Season the fish inside and out with salt, black …
From thebigmansworld.com
From thebigmansworld.com
BRANZINO WITH ROASTED TOMATOES, OLIVE OIL POACHED …
Web Feb 6, 2014 - Get Branzino with Roasted Tomatoes, Olive Oil Poached Mushrooms …
From pinterest.com
From pinterest.com
WHOLE ROASTED BRANZINO WITH TOMATO AND OLIVE SALAD - ENZA'S …
Web Aug 24, 2022 Prepare the fish: Dry the fish inside and out, season and stuff the fish with …
From enzasquailhollowkitchen.com
From enzasquailhollowkitchen.com
HERB-ROASTED WHOLE BRANZINO WITH POTATOES, TOMATOES, AND OLIVES
Web Aug 4, 2008 Preparation. Step 1. Preheat oven to 350°F. Spray rimmed baking sheet …
From bonappetit.com
From bonappetit.com
BRANZINO WITH ROASTED TOMATOES, OLIVE OIL POACHED MUSHROOMS
Web Sprinkle the tomatoes with salt and pepper, add to the pan and cook for 1 minute. Then …
From recipenet.org
From recipenet.org
BRANZINO WITH ROASTED TOMATOES OLIVE OIL POACHED MUSHROOMS …
Web In a small skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring …
From findrecipes.info
From findrecipes.info
GRILLED BRANZINO WITH ROSEMARY VINAIGRETTE - SIMPLY RECIPES
Web May 17, 2022 Put the minced onion, mustard, salt, vinegar, garlic and rosemary into a …
From simplyrecipes.com
From simplyrecipes.com
FOOD NETWORK BRANZINO WITH ROASTED TOMATOES, OLIVE OIL …
Web Nutritional information for Food Network Branzino With Roasted Tomatoes, Olive Oil …
From ketofoodist.com
From ketofoodist.com
BEST BRANZINO WITH PUTTANESCA RECIPES | FOOD NETWORK CANADA
Web Feb 4, 2022 With the motor running, add 1 tablespoon water and the olive oil in a …
From foodnetwork.ca
From foodnetwork.ca
BRANZINO WITH ROASTED TOMATOES, OLIVE OIL POACHED MUSHROOMS
Web 4 branzino fillets; 8 ounces button mushrooms; 8 slices tomato, 1/2-inch thick; 2 …
From punchfork.com
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love