BRANZINO EN PAPILLOTE WITH CAULIFLOWER
Steps:
- For the cauliflower: Preheat the oven to 400 degrees F.
- Heat a large pot of generously salted water over medium-high heat and prepare an ice bath with a few pinches of salt. When the water comes to a boil, blanch the cauliflower florets until just cooked, about 2 minutes. Immediately shock in the ice bath to stop the cooking. Drain and set aside.
- For the fish: Combine the ground fennel seed, olives, cherry tomatoes, celery, lemon juice, shallot, fennel, zucchini, a drizzle of good finishing oil, red pepper flakes and some salt in a medium bowl.
- Cut 2 large sheets of parchment paper into heart shapes and brush the paper with olive oil, leaving a 1-inch border around the edges. Arrange half of the vegetable mixture on one piece. Top with a piece of fish, then top with two lemon wheels and some fennel fronds. Repeat with the remaining vegetables, fish, lemon wheels and fronds on the other piece of parchment. Fold and crisply crease each heart into a half-heart, enclosing the fish and vegetables inside but leaving a small opening on one end. Pour 2 tablespoons wine into the openings on each packet, then finish enclosing the packets tightly. Place the packets on a rimmed baking sheet and bake 7 to 8 minutes.
- For the cauliflower: Meanwhile, coat the bottom of a cold, large skillet with a decent amount of olive oil. Add 3 cloves garlic and 1 anchovy fillet. Put the skillet over medium-high heat. Cook until the garlic is golden brown and fragrant, about 3 minutes. Remove and discard the garlic from the skillet. Add the panko and cook, stirring in the warm oil, until golden and toasty, 3 to 5 minutes. Add the parsley, toss to combine and transfer the mixture to a plate.
- Wipe out the skillet, add more oil to coat, and place back over medium-high heat. Add the Calabrian chile paste, remaining 2 cloves garlic and 1 anchovy fillet and stir to combine. Cook until the garlic is golden brown and fragrant, about 3 minutes. Remove and discard the garlic from the skillet. Add the capers and blanched cauliflower. Gently mix to coat the cauliflower and cook until warmed through, 2 to 3 minutes.
- Plate the cauliflower and sprinkle with the panko breadcrumbs. Serve with the fish en papillote.
ROASTED GARLIC CAULIFLOWER
Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.
Provided by SHELLERY
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g
PAN-SEARED BRANZINO WITH TOMATO AND CAPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
- Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
- To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.
PAN-SEARED BRANZINO
This pan-seared branzino recipe is a speedy dinner for two that can be ready in about 10 minutes. It's a fancy dish you can serve for a romantic dinner without breaking your wallet.
Provided by Rika
Categories Main Course
Number Of Ingredients 6
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.
Nutrition Facts : Calories 247 kcal, Carbohydrate 1 g, Protein 15 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 98 mg, Sodium 60 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
SEARED BRANZINO WITH GARLIC ROASTED CAULIFLOWER
"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
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
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
- Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
- Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams
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