Crispy Roasted Branzini With Burst Tomatoes And Butter Beans Recipes

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ROASTED WHOLE BRANZINO



Roasted Whole Branzino image

Provided by Antonia Lofaso

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

One 2-pound whole branzino
3 cloves garlic, sliced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
3 lemons, sliced
1 bunch thyme
1 bunch flat-leaf parsley, leaves chopped

Steps:

  • Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
  • Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
  • Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.

CREAMY BUTTER BEAN PASTA



Creamy Butter Bean Pasta image

Have dinner on the table in just 30 minutes with this quick, creamy, vegan pasta dish.

Provided by Bren

Categories     Everyday Cooking     Vegetarian     Main Dishes     Pasta

Time 40m

Yield 4

Number Of Ingredients 13

2 cups small shell pasta
3 tablespoons extra-virgin oil, divided
1 small leek, white part only, sliced
4 cups broccoli florets
½ cup vegetable broth, divided
1 (14 ounce) can butter beans, rinsed and drained
¼ cup nutritional yeast
3 tablespoons freshly squeezed lemon juice
1 clove garlic
¼ teaspoon onion powder
1 teaspoon salt
freshly ground black pepper to taste
¼ cup chopped roasted walnuts

Steps:

  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain, reserving a cup of cooking water.
  • Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek and cook until soft, 3 to 5 minutes; do not brown. Add broccoli and 1/4 cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
  • Meanwhile, combine butter beans, remaining vegetable broth, remaining olive oil, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper in a blender. Process until sauce is smooth.
  • Add cooked pasta and sauce to the skillet with the broccoli; toss to coat. Add reserved cooking water, a few tablespoons at a time, if the sauce appears too dry. Evenly divide among 4 bowls and top with nuts.

Nutrition Facts : Calories 478.2 calories, Carbohydrate 65.5 g, Fat 17.1 g, Fiber 10.2 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 1023.5 mg, Sugar 5.3 g

BRANZINO WITH BROWN BUTTER AND ALMONDS ON A BED OF CRISPY KALE



Branzino with Brown Butter and Almonds on a Bed of Crispy Kale image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 bunch Tuscan kale (also called lacinato kale), stemmed
1 tablespoon EVOO, plus more for drizzling
Kosher salt and freshly ground pepper
Grated nutmeg
4 fillets branzino
Splash white vermouth
1/2 cup sliced almonds, chopped
3 tablespoons butter
1 lemon
2 tablespoons finely chopped fresh parsley

Steps:

  • Position a rack in the center of the oven and heat the broiler.
  • Drizzle the kale with a little EVOO and season with salt, pepper and nutmeg. Arrange on a rack set over a rimmed baking sheet and broil until crisp, about 5 minutes.
  • Warm a serving platter in a 250 degree F oven.
  • Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Sprinkle the fish with salt and pepper, then saute until just cooked through, about 3 minutes on each side. Douse the fish with the vermouth, then transfer to the platter and cover to keep warm.
  • Return the skillet to the heat and toast the almonds over medium heat. Add the butter and cook until browned, about 3 minutes. Grate the zest of the lemon and add it to the browned butter, then squeeze in the juice from half the lemon. Stir in the parsley.
  • Arrange the fish on a bed of crispy kale. Slice the remaining lemon half into 4 thin rounds and place one on each piece of fish. Spoon the brown butter sauce and the almonds on top.

Nutrition Facts : Calories 424 calorie, Fat 23 grams, SaturatedFat 7.5 grams, Cholesterol 113 milligrams, Sodium 299 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 45 grams, Sugar 1 grams

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA



Crispy Gnocchi With Burst Tomatoes and Mozzarella image

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
1/4 cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

Steps:

  • Heat the broiler with a rack about 6 inches from the heat source.
  • In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
  • Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
  • Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

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