Best Branzino En Papillote With Cauliflower Recipes

BRANZINO WITH ROASTED TOMATOES, OLIVE OIL POACHED MUSHROOMS

Steps:

• For the mushrooms: In a saucepan over medium-high heat, add the olive oil to the pan and allow to heat until the verge of smoking. Then reduce the heat to medium and add the mushrooms. Allow the mushrooms to cook for 5 to 6 minutes, and then remove.
• For the fish: In a nonstick saute pan, add the grapeseed oil over medium heat for 1 minute. Sprinkle the fish with salt and pepper, and then add the fish to the pan, flesh-side down. Cook for 2 minutes, flip the fish and turn the heat off. Allow the fish to finish with the residual heat for 2 minutes. Then remove the fish and allow to rest until serving.
• For the sauce: In the same pan, return to medium-high heat. Sprinkle the tomatoes with salt and pepper, add to the pan and cook for 1 minute. Then flip the tomatoes and add the wine to deglaze the pan. Next, add the lemon juice, parsley and garlic. Remove the tomatoes and arrange flat on a serving plate, end to end. Allow the sauce to reduce by half, yielding 1/2 cup. Once reduced, turn the heat off and stir in the butter to finish the sauce. Then place the fish over the tomatoes, arrange the mushrooms and spoon the sauce over the fish. Serve.

BRANZINO ALLA MAX

Steps:

• In a pan, heat 2 tablespoons extra-virgin olive oil and add the sea bass fillets. Season with salt
• and pepper, to taste. Cook for a few minutes on each side or until the fish is just cooked through and remove the pan from the heat.
• In another pan, heat up the remaining 2 tablespoons olive oil and add the red pepper, onion, and zucchini. Cook the vegetables until fork tender, and season with salt and pepper, to taste.
• To make the Sweet Sour Sauce: Heat up the extra-virgin olive oil. Add the balsamic vinegar, and honey, and stir well. Cook and let reduce, until the sauce thickens.
• Place each sea bass fillet over a bed of cooked vegetables. Drizzle with sweet and sour sauce and sprinkle with parsley. Serve warm.