Parchment Roasted Egyptian Spiced Bronzini Recipes

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WHOLE BRANZINO ROASTED IN SEA SALT WITH AROMATIC HERBS



Whole Branzino Roasted in Sea Salt with Aromatic Herbs image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

2 teaspoons salt
1 tablespoon lemon juice
3 teaspoons light extra-virgin olive oil
1/2 teaspoon dried Aromatic Herbs, recipe follows
1 Mediterranean branzino (about 2 pounds)
6 egg whites
4 tablespoons all-purpose flour
3 pounds sea salt
3 1/2 teaspoons dried Aromatic Herbs
1 teaspoon chopped dried parsley
1 teaspoon chopped dried tarragon
1/2 teaspoon chopped dried rosemary
1 teaspoon chopped dried dill
1/2 teaspoon chopped dried thyme

Steps:

  • Serving suggestions: Steamed vegetables and plain mashed potatoes
  • To make the vinaigrette sauce: In a small bowl, mix together salt and lemon juice, and then add the olive oil. When it comes time to serve, mix the aromatic herb mixture into the sauce, see Cook's note*.
  • Preheat oven to 425 degrees F.
  • Clean and dry the branzino. In a bowl, mix egg whites, flour, sea salt, and the aromatic herbs, creating a smooth mixture. Line the bottom of a baking pan with the parchment paper. Place the branzino onto the parchment paper. Cover the entire branzino (top and all sides but not the bottom) with the sea salt mixture.
  • Bake for 20 minutes, and then remove from oven. While the fish is still in the baking pan, crack open the sea salt case, push it to the side, then fillet. Place the branzino fillets onto a plate. Serve with vinaigrette sauce on the side, steamed vegetables and plain mashed potatoes.
  • Combine all herbs.

GRILLED WHOLE BRANZINO



Grilled Whole Branzino image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons chopped capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
One 2- to 2 1/2-pound branzino or whole brook trout, fins trimmed, gutted and scaled
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 cloves garlic, crushed
1 lemon, sliced
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper.
  • For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F).
  • Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill.
  • Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don't have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.)
  • Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes.
  • Place fish on a platter and dress with the Salmoriglio sauce.

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

PARCHMENT ROASTED EGYPTIAN SPICED BRONZINI



PARCHMENT ROASTED EGYPTIAN SPICED BRONZINI image

Number Of Ingredients 10

1 piece RawSpiceBar's Egyptian Spices
1/2 piece (total 2lb) whole bronzini, or other whole white fish, scaled, gutted, gills removed
1 cups couscous
1 piece whole lemon
1 piece bunch fresh parsley
1 cup halved grape tomatoes
1 cup red onions, thinly sliced
3 piece cloves garlic, crushed
2 tablespoon salt
1 piece Salt & pepper to taste

Steps:

  • Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out.
  • With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside.
  • Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes.
  • Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste.
  • Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal.

PARCHMENT ROASTED EGYPTIAN SPICED BRONZINI



PARCHMENT ROASTED EGYPTIAN SPICED BRONZINI image

Number Of Ingredients 10

1 Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad.
2 whole bronzini, or other whole white fish, scaled, gutted, gills removed
1 cup couscous
1 whole lemon
1 bunch fresh parsley
1 cup halved grape tomatoes
1 cup red onions, thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
1 pinch Salt & pepper to taste

Steps:

  • Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out.
  • With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside.
  • Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes.
  • Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste.
  • Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal.
  • Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad.

ROASTED EGYPTIAN FISH RECIPE



Roasted Egyptian Fish Recipe image

Provided by tammy1365

Number Of Ingredients 10

RawSpiceBar's Egyptian Spices
1 -2 (total 2lb) whole bronzini, or other whole white fish, scaled, gutted, gills removed
1 cup couscous
1 whole lemon
1 bunch fresh parsley
1 cup halved grape tomatoes
1 cup red onions, thinly sliced
3 cloves garlic, crushed
2 tsp salt
Salt & pepper to taste

Steps:

  • DIRECTIONS 1. Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out. 2. With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside. 3. Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes. 4. Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste. 5. Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal. 6. Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad. OR Splash filets w/lemon juice. Toss fish, tomatoes, onions and smashed garlic in oil. Sprinkle spices on both sides of fish and roast all in the oven. Top with fresh parsley.

PARCHMENT ROASTED EGYPTIAN SPICED BRONZINI



PARCHMENT ROASTED EGYPTIAN SPICED BRONZINI image

Make and share this PARCHMENT ROASTED EGYPTIAN SPICED BRONZINI recipe from Food.com.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 . set rawspicebar's egyptian spices
other whole white fish, scaled, gutted, gills removed
3 . set 1 cup couscous
4 . set 1 whole lemons
5 .set 1 bunch fresh parsley
6 . set 1 cup halved grape tomatoes
7 . set 1 cup red onions, thinly sliced
8 . set 3 garlic cloves, crushed

Steps:

  • Preheat oven to 425°F Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out.
  • With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside.
  • Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes.
  • Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste.
  • Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal.
  • Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad.

Nutrition Facts : Calories 53.7, Fat 0.2, SaturatedFat 0.1, Sodium 5.6, Carbohydrate 13.2, Fiber 2.7, Sugar 5.2, Protein 1.7

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