Roasted Branzino With Lemons Recipes

ROASTED WHOLE BRANZINO

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.

ROASTED BRANZINO WITH LEMON AND THYME

Steps:

• Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.
• Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.

WHOLE ROASTED BRANZINO WITH LEMON PAPRIKA SEASONING

Steps:

• Preheat oven to 410 degrees F.
• In a small bowl combine hot paprika, smoked paprika, lemon peel seasoning, garlic powder, and salt. Mix.
• Make 4 diagonal slits on both sides of the fish.
• Rub olive oil over the fish inside and out.
• Rub seasoning on the fish, making sure to rub it inside the slits.
• Stuff garlic into the slits.
• Line baking sheet with aluminum foil and place half the lemon slices on the foil,
• Place fish on top of the lemon slices and place remaining slices inside fish and on top.
• Bake for 20-25 minutes, broiling on high for the last few minutes if you want the top browned.

PAN-SEARED BRANZINO

Steps:

• With your hand at least 12 inches away, lightly sprinkle salt and black pepper on both sides of fish fillets in a single layer, right before cooking.
• Preheat a large skillet over medium heat until hot but not smoking. Add oil and heat it for a few seconds until shimmers, and let it spread across the pan.
• Cook fish fillets, skin-side up for about 45-60 seconds or until lightly golden browned. At this point, you only need to give the flesh a nice golden color as it will continue to cook after flipping.
• Carefully flip the fish fillets and cook the skin for about 2 minutes. Using a spatula, hold for a few seconds to ensure even cooking and crisp skin all over.
• Add butter, thyme, and fresh lemon juice to the pan. Tilt the pan slightly and use a spoon to baste the fish with melted butter. Continue basting for a few seconds until the fish is fully cooked and the skin is crispy.

ROAST BRANZINO WITH LEMON-ROSEMARY OVER ARUGULA

Steps:

• 1. Preheat oven to 425 2. Stuff Fish: Salt inside of each fish. Stuff 1/4 of the lemon slices in each fish with a rosemary sprig. 3. Brown Fish: In large ovenproof skillet, heat 2 Tb over high heat until hot. Add 2 Branzino and cook on each side till crisp (3 min per side). Repeat with other fish. 4. Finish Fish: Roast fish in the oven for 10 minutes until cooked through. 5. Make Salad: Remove lemon segments from lemon into medium bowl (with juice from cutting). Mix in celery, cucumber, parsley, olives, capers and olive oil. Don't add arugula yet. 6. Presentation: Place fish on each plate and spoon a couple Tb of salad mixture over each fish. Add arugula to salad bowl and mix thoroughly. Give each plate a portion of the arugula salad.

ROASTED BRANZINO WITH LEMONS

Steps:

• Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F.
• In a small skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes. Drain on paper towels. Set aside.
• Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray. Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta. Pour the wine on top. Lay another piece of foil on top and crimp the edges of both pieces to form a packet. Roast until the flesh is flaky and cooked through, about 25 to 30 minutes. Remove the baking sheet from the oven and let sit for 5 minutes. Carefully remove the top piece of foil. Put the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter on top of the fennel and lemon slices. Garnish with parsley and serve.

WHOLE ROASTED BRANZINO WITH FENNEL AND LEMON

Steps:

• 1. Make the Fennel Filling
• - Slice fennel thin horizontally, preferably with a mandolin, and place in a bowl
• - Chop 1-2 TBSP fennel fronds and add to bowl
• - Finely chop garlic and add to bowl
• - Zest lemon and add to bowl, then add 1/2 lemon's juice to bowl
• - Add EVOO, salt and pepper to taste, and blend ingredients
• 2. Stuff and Cook the Fish
• - Rinse fish and pat dry
• - Season inside and out with salt and pepper
• - Stuff generously with fennel mixture and tie fish with butcher's twine
• - Place fish in baking dish coated with thin layer of EVOO on the bottom
• - Top fish with lemon slices and crushed garlic
• - Cook at 350 degrees about 15 mins until flaky
• 3. Make the Gremolata While Branzino Cooks
• - While fish cooks, chop parsley and mint together and add to bowl
• - Chop one garlic clove and add to bowl
• - Zest one lemon into bowl and squeeze small amount of lemon juice into bowl
• - Add generous amount of EVOO, salt and pepper to taste, and mix together all ingredients
• - Let sit at room temperature until fish is done
• 4. Plate the Fish
• - Leave filling in fish and place on a large plate
• - Spoon gremolata over fish and serve immediately