Best 4 Whole Branzino Roasted In Salt Recipes
**Branzino al Sale: A Journey of Flavors**
Branzino al sale, also known as salt-baked branzino, is a classic Italian dish that celebrates the delicate flavors of the Mediterranean. This culinary masterpiece involves baking a whole branzino, a type of sea bass, encased in a crust of sea salt. The result is a succulent and moist fish with a crispy, flavorful crust. This article presents two variations of this delightful recipe: the traditional Branzino al Sale and a contemporary version with a zesty lemon and herb twist. Both recipes offer a unique taste experience, highlighting the versatility and deliciousness of branzino. Discover the art of salt-baking and embark on a culinary adventure that will tantalize your taste buds.
WHOLE BRANZINO ROASTED IN SEA SALT WITH AROMATIC HERBS
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
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.
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
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
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 BRANZINI
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 2
Number Of Ingredients 7
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.
Tips:
- Selecting the Right Fish: Choose a fresh, whole branzino that is firm to the touch and has clear, bright eyes.
- Scaling and Gutting: If your fishmonger hasn't already done it, carefully scale and gut the branzino before cooking. Make sure to remove the gills as well.
- Preparing the Salt Crust: Use a combination of coarse sea salt and fine sea salt for the salt crust. The coarse salt will create a crispy crust, while the fine salt will help to season the fish.
- Adding Flavor: Enhance the flavor of the fish by adding herbs, citrus zest, and garlic to the salt crust. You can also stuff the fish with herbs and vegetables before roasting.
- Roasting Temperature: Roast the fish at a high temperature (400°F or 200°C) for the first 20 minutes to create a crispy crust. Then, reduce the temperature to 350°F or 175°C and continue roasting until the fish is cooked through.
- Cooking Time: The cooking time will vary depending on the size of the fish. A general rule of thumb is to roast the fish for 10-12 minutes per inch of thickness.
- Checking for Doneness: To check if the fish is cooked through, insert a sharp knife into the thickest part of the fish. If the flesh is opaque and flakes easily, the fish is done.
- Resting the Fish: Before serving, let the fish rest for 5-10 minutes. This will allow the juices to redistribute and the fish to finish cooking.
Conclusion:
Whole branzino roasted in salt is a delicious and impressive dish that is perfect for a special occasion. The crispy salt crust seals in the fish's natural flavors, resulting in a moist and flaky fish that is full of flavor. With a little bit of preparation, you can easily make this dish at home. So next time you're looking for a special seafood dish, give whole branzino roasted in salt a try. You won't be disappointed!
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