Parchment Roasted Egyptian Spiced Bronzini Food

PARCHMENT ROASTED EGYPTIAN SPICED BRONZINI

Steps:

• Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out.
• With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside.
• Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes.
• Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste.
• Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal.

BRANZINO MEDITERRANEAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
• Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.

ROASTED EGYPTIAN FISH RECIPE

Steps:

• DIRECTIONS 1. Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out. 2. With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside. 3. Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes. 4. Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste. 5. Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal. 6. Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad. OR Splash filets w/lemon juice. Toss fish, tomatoes, onions and smashed garlic in oil. Sprinkle spices on both sides of fish and roast all in the oven. Top with fresh parsley.

SALT-BAKED BRANZINO

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.

PARCHMENT ROASTED EGYPTIAN SPICED BRONZINI

Steps:

• Preheat oven to 425°F Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out.
• With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside.
• Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes.
• Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste.
• Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal.
• Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad.