Best Parchment Roasted Egyptian Spiced Bronzini Recipes

Baked Branzino with Citrus Gremolata image

Provided by Valerie Bertinelli

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil, plus more for the pan
Six 3- to 4-ounce branzino fillets, bones removed
Kosher salt and freshly ground black pepper
2 lemons
2 oranges
1/2 cup flat-leaf parsley, finely chopped
1 tablespoon good-quality extra-virgin olive oil
Pinch crushed red pepper flakes

Steps:

Preheat the oven to 375 degrees F. Generously grease a large rimmed baking sheet with olive oil.
Arrange the fillets on the baking sheet in one layer. Drizzle the 2 tablespoons of olive oil over the fish and season with salt and black pepper. Bake until the fish is flaky and just fully cooked through, about 12 minutes.
Meanwhile, finely grate the zest of 1 lemon and 1 orange into a small bowl and add the parsley, good olive oil, red pepper flakes, a pinch of salt, a few grinds of black pepper, juice of half the lemon and juice of half the orange. Stir gently to combine.
Slice the remaining lemon and orange. Serve the fish topped with the gremolata and citrus slices.

Roasted Egyptian Fish Recipe image

Provided by tammy1365

Number Of Ingredients 10

RawSpiceBar's Egyptian Spices
1 -2 (total 2lb) whole bronzini, or other whole white fish, scaled, gutted, gills removed
1 cup couscous
1 whole lemon
1 bunch fresh parsley
1 cup halved grape tomatoes
1 cup red onions, thinly sliced
3 cloves garlic, crushed
2 tsp salt
Salt & pepper to taste

Steps:

DIRECTIONS 1. Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out. 2. With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside. 3. Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes. 4. Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste. 5. Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal. 6. Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad. OR Splash filets w/lemon juice. Toss fish, tomatoes, onions and smashed garlic in oil. Sprinkle spices on both sides of fish and roast all in the oven. Top with fresh parsley.