Whole Roasted Branzino With Couscous Salad 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.

WHOLE BRANZINO ROASTED IN SALT



Whole Branzino Roasted in Salt image

Provided by Bruce Aidells

Categories     Salad     Egg     Fish     Olive     Bake     Roast     Bass     Celery     Cucumber     Arugula     Parsley     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

Fish
1 3-pound box coarse kosher salt
5 (or more) large egg whites
2 1- to 1 1/2-pound whole branzino, loup de mer, or sea bass, gutted
8 fresh parsley sprigs
2 fresh thyme sprigs
4 thin lemon slices
Salsa verde
1 lemon
1/4 cup finely diced celery
1/4 cup finely diced cucumber
1/4 cup finely chopped fresh parsley
1/4 cup extra-virgin olive oil
2 tablespoons drained small capers
2 tablespoons sliced pitted brine-cured green olives (such as picholine)
3 cups arugula

Steps:

  • For fish:
  • Preheat oven to 400°F. Stir salt and 5 egg whites in large bowl, adding more egg whites as needed to form grainy paste. Press 1/4-inch layer of salt mixture (large enough to hold both fish) onto large rimmed baking sheet. Stuff cavity of each whole fish with half of herb sprigs and lemon slices. Place fish atop salt mixture on baking sheet. Pack remaining salt mixture over fish to enclose completely. Roast until thermometer inserted into thickest part of fish registers 135°F, about 20 minutes. Let stand 10 minutes.
  • Meanwhile, prepare salsa verde:
  • Using small sharp knife, remove peel and white pith from lemon. Working over bowl, cut between membranes to release segments. Cut each segment into 3 pieces. Add lemon pieces and next 6 ingredients to bowl.
  • Using back of large spoon, gently crack open salt crust on fish. Lift and discard salt layer. Pull skin from top of 1 fish. Carefully lift top fillet from bones and transfer to plate. Lift and discard bones. Gently lift second fillet from skin and transfer to second plate. Repeat with second fish for a total of 4 plates.
  • Spoon salsa verde over fish, leaving juices in bowl. Add arugula to bowl; toss to coat. Divide among plates.

ROASTED BRANZINO WITH LEMON AND THYME



Roasted Branzino with Lemon and Thyme image

Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-to-three-pound fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 5

1 to 1 1/2 pounds whole branzino, scaled and gutted
Extra-virgin olive oil, for rubbing
Kosher salt and freshly ground pepper
2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges
1 small bunch thyme sprigs

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.

ROASTED BRANZINO WITH GREEN OLIVE COUSCOUS



Roasted Branzino with Green Olive Couscous image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

1/2 stick unsalted butter
1 ruby red grapefruit, zested and juiced
Extra-virgin olive oil
4 whole branzino, 1 1/2 pounds each, gutted and scaled
Kosher salt and freshly ground black pepper
Green Olive Couscous, recipe follows
Kosher salt
1/2 pound green beans, trimmed
1 cup cold water
1 cup couscous
1 tablespoon champagne vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small ruby red grapefruit, zested and juiced
1 fennel bulb, sliced paper thin, a few fronds reserved
Freshly ground black pepper
1/4 cup pine nuts, toasted
1 cup pitted and chopped green olives

Steps:

  • Arrange an oven rack about 4 inches from the broiler and preheat the broiler.
  • Melt the butter in a small saucepan, over low heat, with the grapefruit zest and juice and simmer for a couple of minutes. Oil a large baking sheet. Sprinkle the fish all over with salt and pepper, including inside the cavities. Put the fish in a single layer on the baking sheet, then stuff the cavities with some of the couscous. Drizzle the fish with some of the grapefruit butter and broil, without turning, until the skin blisters and the fish is cooked through but still translucent at the bone, 12 to 15 minutes.
  • Baste the fish a couple of times with the remaining grapefruit butter while broiling. Transfer the fish to a serving platter and serve with the remaining couscous and a drizzle of any remaining grapefruit butter.
  • Bring a large pot of salted water to a boil over medium heat, for the beans. Fill a large bowl with ice water and add enough salt until it tastes lightly salty - this is to refresh your beans. When the water comes to a boil add the beans and cook until just tender, about 3 minutes. Drain and then refresh in the salted ice water. Drain and cut into 1-inch pieces. Set aside.
  • Meanwhile, pour cold water over the couscous in a medium bowl (using cold water reserves the couscous' grainy, nutty texture). Cover and let stand for 15 minutes. Combine the vinegar, oil, grapefruit zest and juice, fennel and fronds in a large serving bowl. Season with salt and pepper, to taste. Fold in the couscous along with the pine nuts, green beans and olives. Season, to taste, with salt and pepper and finish with a drizzle of olive oil.

ROASTED WHOLE BRANZINO WITH ESCAROLE SALAD



Roasted Whole Branzino with Escarole Salad image

Provided by Antonia Lofaso

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

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
One 15.5-ounce can white beans
1/3 cup plus 6 tablespoons extra-virgin olive oil (see Cook's Note)
1/4 teaspoon kosher salt
Dash freshly ground black pepper (just a sprinkle)
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
2 heads escarole
1/3 cup shaved Parmigiano-Reggiano cheese, plus shreds for garnish (see Cook's Note)
1/3 cup flat-leaf parsley leaves
2 tablespoons sherry vinegar or red wine vinegar
4 fresh white anchovies, drained

Steps:

  • For the branzino: 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.
  • Meanwhile, make the salad: Drain the beans and combine them in a bowl with the 1/3 cup extra-virgin olive oil, salt, a dash black pepper, and the rosemary. Set the mixture aside to marinate.
  • Remove and discard the green leaves from the outside of the heads of escarole. Chop the hearts into 1/4-inch pieces.
  • In a large bowl, combine the escarole, the 1/3 cup Parmigiano-Reggiano, parsley, the 6 tablespoons extra-virgin olive oil, and the vinegar. Toss it all together. Escarole is a hearty green and it will absorb the oil without turning into a wilted mess.
  • Sprinkle the beans on top and around the sides of the bowl. Garnish the salad with several shreds of Parmigiano-Reggiano and top with the anchovies.
  • Remove and discard the thyme sprigs from the branzino. Sprinkle with the parsley and serve with the salad.

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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