Saffron Lemon Branzino Food

BAKED BRANZINO WITH CITRUS GREMOLATA

Steps:

• Preheat the oven to 375 degrees F. Generously grease a large rimmed baking sheet with olive oil.
• Arrange the fillets on the baking sheet in one layer. Drizzle the 2 tablespoons of olive oil over the fish and season with salt and black pepper. Bake until the fish is flaky and just fully cooked through, about 12 minutes.
• Meanwhile, finely grate the zest of 1 lemon and 1 orange into a small bowl and add the parsley, good olive oil, red pepper flakes, a pinch of salt, a few grinds of black pepper, juice of half the lemon and juice of half the orange. Stir gently to combine.
• Slice the remaining lemon and orange. Serve the fish topped with the gremolata and citrus slices.

ROASTED BRANZINO WITH LEMONS

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.

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.

BRANZINO A LABELLE

Steps:

• Season the branzino fillets with salt and a big pinch of pepper. Sprinkle with the turmeric.
• Heat the grapeseed oil in a large pan over medium heat until shimmering. Add the fillets to the pan and cook for 2 minutes. Flip and add the butter, parsley and garlic to the pan. Continue cooking, basting the fish as the butter melts, until cooked through, about 2 minutes.
• Transfer the fillets to a platter. Garnish on the side with the tomatoes and lemon wedges.

GREEK-STYLE ROASTED BRANZINO RECIPE

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.

BRANZINO BLT

Steps:

• Preheat a wood burning oven or conventional oven to 450 degrees F. Preheat a grill to medium-high heat.
• Render the bacon bits in a medium high-sided saute pan over medium heat until crispy. Remove the bacon bits and reserve for serving later; reserve the rendered fat.
• Add the reserved rendered fat, heirloom tomatoes, garlic, some basil, vinegar and some olive oil to a medium saucepan and turn the heat to low. Allow the tomatoes to confit in the rendered fat until they are tender and have lost some of their juice, about 10 minutes.
• Rinse the branzinos under cold water and dry off with paper towels. Sprinkle the surface and cavities of the fish with salt and pepper. Slice the lemons into wheels and place in the cavities of the fish along with some fresh basil leaves. Place the fish on a sheet tray and bake until the fish is cooked through and the skin has crisped, 15 to 20 minutes.
• For the grits: Add 375 grams water to a medium saucepan and bring to a boil. Add the polenta and stir to combine. Add the mascarpone and salt and stir until the mascarpone is melted. Stir in the butter, banana and Parmesan until completely incorporated and melted into the polenta.
• Place the halved romaine on the grill, cut-side down, and sear until grilled, about 2 minutes.
• Arrange the grilled baby romaine on a large platter. Top with the branzino, spoonfuls of the tomato vinaigrette and grits, then garnish with the bacon crumbles.