Best Branzino With Brown Butter And Almonds On A Bed Of Crispy Kale Recipes

ROASTED WHOLE BRANZINO

Roasted Whole Branzino image

Provided by Antonia Lofaso

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

One 2-pound whole branzino
3 cloves garlic, sliced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
3 lemons, sliced
1 bunch thyme
1 bunch flat-leaf parsley, leaves chopped

Steps:

Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.

CRISPY ROASTED BRANZINI WITH BURST TOMATOES AND BUTTER BEANS

Crispy Roasted Branzini with Burst Tomatoes and Butter Beans image

Branzino is a delicate white fish that is similar to flounder and snapper. You'll love its sweet flavor and elegant presentation.

Provided by TheOtherJuliaGulia

Categories Fish Recipes

Time 1h10m

Yield 2

Number Of Ingredients 16

Ingredients

1 ½ tablespoons olive oil, divided
½ cup sliced leek
½ cup thinly sliced carrot
1 cup cherry tomatoes
3 cloves garlic, minced
2 teaspoons fresh thyme leaves, plus more for garnish
½ teaspoon crushed red pepper
½ cup dry white wine (such as Sauvignon Blanc)
1 cup chicken broth
¾ cup canned butter beans, drained and rinsed
1 teaspoon ground black pepper, divided
2 Branzino (sea bass) fish, cleaned
¾ teaspoon kosher salt
1 large lemon, sliced
2 tablespoons unsalted butter
crusty bread for serving

Steps:

Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.
Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.
While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.
Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.
Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.

Nutrition Facts : Calories 934.9 calories, Carbohydrate 32.7 g, Cholesterol 266 mg, Fat 34 g, Fiber 8.4 g, Protein 112.2 g, SaturatedFat 11.7 g, Sodium 2067.1 mg

ROASTED BRANZINO WITH LEMON AND THYME

Roasted Branzino with Lemon and Thyme image

Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-to-three-pound fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 5

Ingredients

1 to 1 1/2 pounds whole branzino, scaled and gutted
Extra-virgin olive oil, for rubbing
Kosher salt and freshly ground pepper
2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges
1 small bunch thyme sprigs

Steps:

Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.
Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.