Greg’s Whole Roasted Branzino and Side Salad
Greg is my big brother, and he is a wonderful artist and cook. The older he gets, the more I am convinced his greatest canvas is the kitchen! He recently moved, and near his new home is a butcher shop that always has fresh Branzino. This recipe has become a weekly regular in his kitchen, and is one of the recipes I couldn’t wait to get my hands on to share with all of you!
Downloadable recipe: here
Serves: 2
Prep time: 40 mins
What You’ll Need
For the Fish
1.5 lbs whole Branzino, scaled and gutted
2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges
2 tbs garlic, minced
1 tsp Anything Rub (Greg likes Trager brand)
1 tsp Blackening Seasoning (Greg recommends Spiceology brand)
1/4 cup butter (1/2 stick), cubed
1 tsp olive oil
Salt and pepper to taste
For the Side Salad
1 head of lettuce, chopped
1 cup feta cheese, crumbled
For the Dressing
3 tbs olive oil
2 tbs apple cider vinegar
1 tsp garlic, minced
How To Make
Preheat oven to 450°F
First, let’s prepare our fish
Pat fish dry; Then, squeeze lemon juice in the cavity and salt the meat with anything rub. Next, evenly apply minced garlic in the cavity. Finally, finish the cavity by seasoning with blackening seasoning. Now, prepare the fish skin by evenly spacing cubes of butter atop the fish, and slices of lemon over the butter. Tie your fish together using cooking twine (easiest to do this starting at the tail and working forward).
Next, let’s roast our fish
Lay out aluminum foil, and coat with olive oil. Transfer tied fish to aluminum foil and curl edges up, so to contain the fish and preserve any juices produced during roasting. Roast for 15 minutes, or until cooked through (internal temperature of 135-140°F)
While fish roasts, compile salad and dressing
In your large bowl, combine lettuce, feta, olive oil, apple cider vinegar and garlic, and toss.
Once fish is done roasting, plate fish, and salad, and serve!
