Branzino En Papillote With Cauliflower Recipes

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SEARED BRANZINO WITH GARLIC ROASTED CAULIFLOWER



Seared Branzino with Garlic Roasted Cauliflower image

"This preparation is wonderfully simple and features a combination of fresh herbs and of course, lemons. In this dish, the flavors of fresh herbs and lemon perfectly compliment the earthy roasted cauliflower and the sweetness of the fresh peas." - Michael Psilakis

Provided by Chef'd

Categories     Quick and Easy     Low-Carb     Whole30     Pescatarian     Date Night     Weeknight Dinners     Dairy-Free     Shellfish-Free     Spicy     Beginner     Gluten-Free     Egg-Free     Soy-Free     Entertaining     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Tomato-Free     Stove

Time 45m

Yield 2

Number Of Ingredients 23

1/2 tablespoon Fresh Oregano
12 ounce Cauliflower Florets
1 Lemon
1 1/2 teaspoon Fresh Mint
10 clove Garlic
1 1/2 teaspoon Fresh Thyme
1/4 teaspoon Crushed Red Pepper Flakes
2 Branzino Fillet
1/4 cup Green Peas
3 teaspoon Fresh Parsley
3 teaspoon Fresh Dill
1 package Dijon Mustard
to taste Ground Black Pepper
1/4 cup Olive Oil
1 tablespoon Olive Oil
1/4 teaspoon Salt
4 1/4 cup Water
2 tablespoon Garlic Oil
as needed Vegetable Oil
1 Lemon
1 teaspoon Olive Oil
1 1/2 teaspoon Fresh Mint Leaves
1/2 teaspoon Salt

Steps:

  • To create the lemon vinaigrette, combine Lemon (1), Dijon Mustard (1 package), Fresh Oregano (1/2 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (to taste), slowly whisk in Olive Oil (1/4 cup). Set aside.
  • Prepare the garnish, remove the stems from the Fresh Parsley (3 teaspoon), Fresh Mint (1 1/2 teaspoon), Fresh Dill (3 teaspoon) leaves and discard the stems. Rough chop the herbs and hold for plating.
  • Pat dry the Branzino Fillet (2) with paper towels. Rub both sides of the fish with Salt (1/2 teaspoon) and season with Vegetable Oil (as needed) and Ground Black Pepper (to taste).
  • Heat the Olive Oil (1 tablespoon) in a medium sauté pan over medium- high heat and when hot add the fish skin side down and sear for 3 minutes.
  • Turn the fish over and cook for an additional 2 minutes. Remove from pan and keep warm for plating.
  • Drizzle the lemon vinaigrette over the fish, season with a pinch of salt. Sprinkle some garnish.
  • Heat Water (4 cup) and 1 teaspoon Salt (to taste) in a medium pot.
  • In a small pot over low heat add Olive Oil (1 teaspoon), 7 cloves of Garlic (7 clove), and Fresh Thyme (1 1/2 teaspoon). Cook for 20 minutes until the garlic cloves are fork tender. Remove the garlic cloves from the pot and transfer to a small bowl.
  • Use a spoon to smash the garlic until it has a smooth paste consistency. Set aside.
  • When the water comes to a boil, add the Cauliflower Florets (12 ounce) and blanch for 5 minutes. Strain and gently rinse with cold water in a colander; hold.
  • Juice the Lemon (1) into a second small bowl and discard seeds; set aside. Remove the stems from the Fresh Mint Leaves (1 1/2 teaspoon) and discard stems. Rough chop the mint leaves; set aside.
  • Cut the remaining 3 cloves of Garlic (3 clove) into 1/4 inch slices and set aside.
  • Heat Garlic Oil (2 tablespoon) in a medium sauté pan over medium heat. Add the cauliflower and sear the florets until they are just golden.
  • Add the sliced garlic, Crushed Red Pepper Flakes (1/4 teaspoon), and season with a pinch of each of Salt and Ground Black Pepper (to taste).
  • Stir to incorporate all ingredients and sauté for minutes until the garlic is fragrant.
  • Add the Green Peas (1/4 cup) and the mint and toss to coat. Add the lemon juice and Water (1/4 cup) and cook for 4 minutes until the liquid is slightly reduced.
  • Stir in the garlic puree and cook while gently stirring for 1 minute more until everything is well coated.
  • Serve the Garlic Roasted Cauliflower with peas and mint divided equally among 2 plates or place on a platter to serve family style.

Nutrition Facts : Calories 541 calories, Protein 10.3 g, Fat 30.4 g, Carbohydrate 31.2 g, Sodium 1651.0 mg, Fiber 4.0 g, Sugar 3.7 g, SaturatedFat 3.4 g, TransFat 0 g, Cholesterol 22.1 mg, UnsaturatedFat 14.7 g

WHOLE ROASTED BRANZINI



Whole Roasted Branzini image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 2

Number Of Ingredients 7

Extra-virgin olive oil
2 1- to 1 1/2-pound whole branzini, scaled, gutted, and cleaned
Coarse salt and freshly ground black pepper
1 lemon, very thinly sliced, plus wedges for serving
2 large sprigs fresh dill
1/4 small bulb fennel, cored and very thinly sliced (about 1 cup), fronds reserved
4 sprigs fresh flat-leaf parsley

Steps:

  • Preheat oven to 450 degrees. Oil a large rimmed baking sheet.
  • Rinse fish well, pat dry with paper towels, and place on baking sheet. In the cavity of each fish, place 2 lemon slices, 1 sprig dill, 1/2 of the fennel, 2 sprigs parsley, and 1/2 of the reserved fennel fronds. Season the cavity and exterior of each fish with salt and pepper. Lay 3 slices lemon over the top of each fish. Drizzle oil lightly over fish and roast until cooked through, about 15 minutes.
  • Transfer fish to serving plates and serve with lemon wedges.

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