ROAST BRANZINO WITH LEMON-ROSEMARY OVER ARUGULA

ROAST BRANZINO WITH LEMON-ROSEMARY OVER ARUGULA image

Yield 4 people

Number Of Ingredients 14

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Fish:
4 Branzino, cleaned, scaled, gutted
1 lemon, sliced
4 rosemary sprigs (1 per fish)
3 Tb olive oil
Salad:
1 lemon
1/4 c. diced celery
1/4 c. diced cucumber
1/4 c. chopped parsley
1/2 c. olives
1/4 c. capers
3 c arugula
1/4 c. extra virgin olive oil

Steps:

1. Preheat oven to 425 2. Stuff Fish: Salt inside of each fish. Stuff 1/4 of the lemon slices in each fish with a rosemary sprig. 3. Brown Fish: In large ovenproof skillet, heat 2 Tb over high heat until hot. Add 2 Branzino and cook on each side till crisp (3 min per side). Repeat with other fish. 4. Finish Fish: Roast fish in the oven for 10 minutes until cooked through. 5. Make Salad: Remove lemon segments from lemon into medium bowl (with juice from cutting). Mix in celery, cucumber, parsley, olives, capers and olive oil. Don't add arugula yet. 6. Presentation: Place fish on each plate and spoon a couple Tb of salad mixture over each fish. Add arugula to salad bowl and mix thoroughly. Give each plate a portion of the arugula salad.