MUSTARD-CRUSTED BRANZINO

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Mustard-Crusted Branzino image

Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.

Provided by Alison Roman

Categories     Fish     Mustard     Bake     Quick & Easy     Dinner     Trout     Bon Appétit     Christmas Eve     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1/4 cup olive oil
2 tablespoons whole grain mustard
1 garlic clove, finely grated
1 tablespoon chopped fresh thyme
1 cup coarse fresh breadcrumbs, preferably sourdough
Kosher salt, freshly ground pepper
freshly ground pepper
2 1 1/2-2 pound whole branzino or trout, butterflied
Lemon wedges (for serving)

Steps:

  • Preheat oven to 450°F. Whisk oil, mustard, garlic, and thyme in a small bowl. Using your fingertips or a rubber spatula, mix in breadcrumbs, squeezing or pressing to saturate bread, until evenly coated; season with salt and pepper.
  • Open up fish and place, skin side down, in a large ovenproof pan or on a rimmed baking sheet; season with salt and pepper. Top with breadcrumb mixture, pressing to adhere. Roast until breadcrumbs are golden brown and fish is cooked through, 10-15 minutes.
  • Serve fish with lemon wedges.

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