Seared Branzino With Garlic Roasted Cauliflower Food

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.

PAN-SEARED BRANZINO WITH TOMATO AND CAPERS

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.

BRANZINO EN PAPILLOTE WITH CAULIFLOWER

Steps:

• For the cauliflower: Preheat the oven to 400 degrees F.
• Heat a large pot of generously salted water over medium-high heat and prepare an ice bath with a few pinches of salt. When the water comes to a boil, blanch the cauliflower florets until just cooked, about 2 minutes. Immediately shock in the ice bath to stop the cooking. Drain and set aside.
• For the fish: Combine the ground fennel seed, olives, cherry tomatoes, celery, lemon juice, shallot, fennel, zucchini, a drizzle of good finishing oil, red pepper flakes and some salt in a medium bowl.
• Cut 2 large sheets of parchment paper into heart shapes and brush the paper with olive oil, leaving a 1-inch border around the edges. Arrange half of the vegetable mixture on one piece. Top with a piece of fish, then top with two lemon wheels and some fennel fronds. Repeat with the remaining vegetables, fish, lemon wheels and fronds on the other piece of parchment. Fold and crisply crease each heart into a half-heart, enclosing the fish and vegetables inside but leaving a small opening on one end. Pour 2 tablespoons wine into the openings on each packet, then finish enclosing the packets tightly. Place the packets on a rimmed baking sheet and bake 7 to 8 minutes.
• For the cauliflower: Meanwhile, coat the bottom of a cold, large skillet with a decent amount of olive oil. Add 3 cloves garlic and 1 anchovy fillet. Put the skillet over medium-high heat. Cook until the garlic is golden brown and fragrant, about 3 minutes. Remove and discard the garlic from the skillet. Add the panko and cook, stirring in the warm oil, until golden and toasty, 3 to 5 minutes. Add the parsley, toss to combine and transfer the mixture to a plate.
• Wipe out the skillet, add more oil to coat, and place back over medium-high heat. Add the Calabrian chile paste, remaining 2 cloves garlic and 1 anchovy fillet and stir to combine. Cook until the garlic is golden brown and fragrant, about 3 minutes. Remove and discard the garlic from the skillet. Add the capers and blanched cauliflower. Gently mix to coat the cauliflower and cook until warmed through, 2 to 3 minutes.
• Plate the cauliflower and sprinkle with the panko breadcrumbs. Serve with the fish en papillote.

PAN FRY GARLIC BUTTER BRANZINO

Steps:

• Rinse the Branzino fish filets and pat it dry with a paper towel.
• Dash of salt on one side of the fish filets only. Do not salt both sides. Fish do not need a lot of salt. Add black pepper.
• With frying pan on stove top, turn heat on medium high.
• Put butter and extra virgin olive oil in pan. Wait until butter melts and sizzles, then add garlic.
• When garlic is fragrant and lightly brown, add in the fresh basil. This will crisp up the basil.
• Immediately, put in the Branzino fish filets and pan fry for 3 minutes.
• Pour lemon juice onto fish into pan. Flip over fish filets and pan fry for another 3 minutes or until nice crisp brown colors on the edges.
• Turn off heat and plate the fish filets with your choice of sides. Don't forget to pour some of that garlic butter sauce onto the fish filets. Sprinkled some fresh minced parsley on top of dish and enjoy!