BRANZINO WITH ARUGULA SAUCE
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Bring a small saucepan of water to a boil, add egg, cook 6 minutes, drain and set aside. Place a Silpat or sheet of parchment paper in a baking dish large enough to hold the fish. Brush Silpat or paper with 1/2 tablespoon oil. Brush fish on both sides with another 1/2 tablespoon of oil and place in dish, skin side down. Combine fleur de sel, pink peppercorns, thyme and lemon zest and scatter on fish.
- Peel egg and coarsely chop. Into a blender, add egg, arugula, chervil, parsley, 3 tablespoons water, the lemon juice and the 1/3 cup olive oil. Process to a fine purée. Season to taste with salt and pepper. Set aside.
- Put fish in the oven and bake 12 to 15 minutes, until just cooked through. Spread sauce on each of 4 warm dinner plates. Cut each fillet in four pieces and place two pieces on each plate, on the arugula sauce. Season fish with salt and pepper. Garnish with arugula and serve.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 4 grams, Sodium 529 milligrams, Sugar 0 grams, TransFat 0 grams
BRANZINO WITH PUTTANESCA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the puttanesca: To the bowl of a food processor, add the peppers, garlic, olives, capers, tomato paste, anchovy paste and salt. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. With the motor running, add 1 tablespoon water and the olive oil in a steady stream until emulsified and smooth. Pour the sauce into an airtight container and store in the refrigerator until ready to serve.
- For the branzino: Dry the branzino fillets well with paper towels. Score the skin of each fillet three times with a sharp knife. Sprinkle with the salt.
- Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Lay 4 fillets, skin-side down, in the pan; press gently to ensure full contact with the pan. Cook until the skin is golden brown and the flesh is opaque at the edges, 2 minutes. Flip the fillets and cook for an additional 10 seconds; remove to a plate. Wipe out the pan and repeat with the remaining oil and fish.
- To serve, spread some sauce on each serving plate and shingle 2 fillets on top. Drizzle with a little more sauce if desired.
BRANZINO MEDITERRANEAN
This simple, healthy, and delicious Mediterranean fish, also known as 'Greek Sea Bass', should be cooked whole. The cavity of the fish can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. Can be found wild-caught in many stores. Enjoy!
Provided by Christala
Categories World Cuisine Recipes European Greek
Time 40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 6.6 g, Cholesterol 117.3 mg, Fat 12.6 g, Fiber 1.3 g, Protein 53 g, SaturatedFat 2.4 g, Sodium 236.8 mg, Sugar 1.9 g
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