Branzino Alla Max Recipes

BRANZINO WITH PUTTANESCA

Branzino with Puttanesca image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 piquillo peppers or 1 roasted red bell pepper from jar
1 clove garlic
1/3 cup pitted Kalamata olives, rinsed
2 tablespoons capers, drained and rinsed
1 tablespoon tomato paste
1/2 teaspoon anchovy paste
1/8 teaspoon salt
1/4 cup extra-virgin olive oil
8 branzino fillets, skin on
1 teaspoon salt
1/4 cup olive oil

Steps:

For the puttanesca: To the bowl of a food processor, add the peppers, garlic, olives, capers, tomato paste, anchovy paste and salt. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. With the motor running, add 1 tablespoon water and the olive oil in a steady stream until emulsified and smooth. Pour the sauce into an airtight container and store in the refrigerator until ready to serve.
For the branzino: Dry the branzino fillets well with paper towels. Score the skin of each fillet three times with a sharp knife. Sprinkle with the salt.
Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Lay 4 fillets, skin-side down, in the pan; press gently to ensure full contact with the pan. Cook until the skin is golden brown and the flesh is opaque at the edges, 2 minutes. Flip the fillets and cook for an additional 10 seconds; remove to a plate. Wipe out the pan and repeat with the remaining oil and fish.
To serve, spread some sauce on each serving plate and shingle 2 fillets on top. Drizzle with a little more sauce if desired.

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

Ingredients

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

BRANZINO WITH HERBS AND TOMATO JAM

Branzino with Herbs and Tomato Jam image

Yield Makes 4 Servings

Number Of Ingredients 17

Ingredients

1/4 cup vegetable oil
3 tablespoons yellow mustard seeds
1 tablespoon ground coriander
1/2 teaspoon ground cardamom
2 medium shallots, thinly sliced
2 garlic cloves, chopped
2 tablespoons chopped peeled ginger
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup sugar
1 tablespoon ground turmeric
1 teaspoon crushed red pepper flakes
4 beefsteak tomatoes (about 2 pounds), coarsely chopped
2 tablespoons fresh lime juice
Kosher salt
4 1-pound whole branzino, cleaned
Kosher salt, freshly ground pepper
1 cup (packed) fresh tender herbs (such as basil, dill, cilantro, and/or flat-leaf parsley)

Steps:

Heat oil in a large saucepan over medium heat; add mustard seeds, coriander, and cardamom and cook, stirring often, until mustard seeds begin to pop, about 1 minute. Add shallots, garlic, and ginger and cook, stirring often, until softened, about 5 minutes. Add fish sauce, sugar, turmeric, and red pepper flakes and cook, stirring constantly, until sugar is dissolved, about 1 minute.
Add tomatoes. Bring to a boil, reduce heat, and simmer, stirring often, until tomatoes are falling apart and mixture thickens, 35-45 minutes. Mix in lime juice; season with salt and pepper. Let cool (you should have about 3 cups).
DO AHEAD: Tomato jam can be made 3 days ahead. Cover and chill.
Preheat oven to 350°F. Season fish lightly with salt and pepper. Lay 4 large rectangular pieces of parchment paper on a work surface. Spoon 1/4 cup reserved tomato jam in the center of 1 side of each sheet; top with fish, then another 1/2 cup tomato jam. Fold parchment paper over fish and crimp edges tightly to form a sealed packet. Place packets on 2 large rimmed baking sheets. Bake fish, rotating halfway through, 30 minutes.
Open packets and top fish with herbs.

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