Branzino A Labelle Recipes

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BRANZINO MEDITERRANEAN



Branzino Mediterranean image

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

2 tablespoons olive oil, divided
1 red onion, chopped
salt and ground black pepper to taste
2 whole Branzino (sea bass) fish, cleaned
2 wedges fresh lemon
2 sprigs fresh rosemary
½ cup white wine
¼ cup lemon juice
1 tablespoon fresh oregano leaves
¼ cup chopped Italian flat-leaf parsley
2 lemon wedges

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

BAKED BRANZINO WITH CITRUS GREMOLATA



Baked Branzino with Citrus Gremolata image

Provided by Valerie Bertinelli

Categories     main-dish

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.

BRANZINO WITH ARUGULA SAUCE



Branzino With Arugula Sauce image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large egg
1/3 cup plus 1 tablespoon extra-virgin olive oil
2 branzino or other white-fleshed fish fillets, with skin, about 12 ounces each
1/2 teaspoon fleur de sel
1/2 teaspoon pink peppercorns, crushed
1/2 teaspoon fresh thyme leaves
Zest of 1/2 lemon
2 cups arugula, plus a few sprigs for garnish
1/3 cup chervil
1/3 cup flat-leaf parsley leaves
1 1/2 tablespoons lemon juice
Salt and ground black pepper

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

PAN FRY GARLIC BUTTER BRANZINO



Pan Fry Garlic Butter Branzino image

This recipe is fast and simple to make. If you're a garlic and/or butter lover, you can add more of it.

Provided by amyheu

Categories     One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

2 -3 branzino fish fillets
3 tablespoons extra virgin olive oil
1 -2 tablespoon unsalted butter
2 tablespoons minced garlic
1/2 lemon, juice of
6 fresh basil leaves, chopped
1 dash of salt on only one side fish fillet
1/2 teaspoon fresh ground pepper
1 dash minced parsley, on top of dish (optional)

Steps:

  • Rinse the Branzino fish filets and pat it dry with a paper towel.
  • Dash of salt on one side of the fish filets only. Do not salt both sides. Fish do not need a lot of salt. Add black pepper.
  • With frying pan on stove top, turn heat on medium high.
  • Put butter and extra virgin olive oil in pan. Wait until butter melts and sizzles, then add garlic.
  • When garlic is fragrant and lightly brown, add in the fresh basil. This will crisp up the basil.
  • Immediately, put in the Branzino fish filets and pan fry for 3 minutes.
  • Pour lemon juice onto fish into pan. Flip over fish filets and pan fry for another 3 minutes or until nice crisp brown colors on the edges.
  • Turn off heat and plate the fish filets with your choice of sides. Don't forget to pour some of that garlic butter sauce onto the fish filets. Sprinkled some fresh minced parsley on top of dish and enjoy!

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