WHOLE BRANZINO ROASTED WITH HERBS, LEMON & POTATOES

June 13th, 2009

I absolutely adore Branzino or seabass. While we have fairly good seabass in California I think the best comes straight from the Mediterranean. This is one of those cases where I opt for not shopping locally if I can find a fish monger who has flown these beauties into the country. Here is how I like to prepare them very simply.

Ingredients (serves 4-6)

-4 branzini, cleaned and gutted (have your fish monger do this)

-4 lemons, thinly sliced

-1 bunch of herbs such as majoram or oregano (steer clear of stronger herbs such as rosemary)

-Salt

-Extra virgin olive oil

-1 pound of potatoes

-Chard, spinach, beet greens or any kind of green that can be braised or steamed (optional)

Lightly salt the branzini on both the outside and inside. Arrange them in a single layer in a roasting pan. Gently stuff them with some torn herbs and slices of lemon. Arrange additional slices on top of the fish and drizzle a healthy amount of olive oil on top.

Bring a pot of water to a boil and blanch your potatoes until they are partially cooked but still al dente (approximately 6 minutes). If the potatoes are large first cut them into smaller, uniform pieces. Allow to cool.

Heat the oven to 450 degrees. Once up to temperature place the potatoes into the roasting pan, drizzle with a little more olive oil and a good splash (1/2 cup) of white wine and place into the oven. Roast until cooked through on one side, about 8-10 minutes. Check for donesness using a sharp knife. Remove pan from oven and–using a spatula–carefully flip the fish over. Continue cooking until cooked through, about another 5 minutes.

I like to serve the fish whole on the plate and have each guest skin their own fish. However, if you are serving this as a smaller course (1 fish for 2 people) then remove the fish to a cutting board. Using a sharp knife go down the middle of one side and cut. Using the knife push the skin off to each side and using tongs begin to remove the fleshy meat of the fish. Turn over and repeat. On the second side you will see how easy it is to remove the entire skeleton.

Place the fish fillets on a plate and spoon over the sauce from the roasting pan with the lemons and potatoes. I like to also serve some nice braised or steamed greens.

Buon apetito!

Entry Filed under: Recipe Postings, General Food Postings