Branzino with Brown Butter and Almonds on a Bed of Crispy Kale

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 bunch Tuscan kale (also called lacinato kale), stemmed
  • 1 tablespoon EVOO, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • Grated nutmeg
  • 4 fillets branzino
  • Splash white vermouth
  • 1/2 cup sliced almonds, chopped
  • 3 tablespoons butter
  • 1 lemon
  • 2 tablespoons finely chopped fresh parsley
Directions
  • Position a rack in the center of the oven and heat the broiler.

  • Drizzle the kale with a little EVOO and season with salt, pepper and nutmeg. Arrange on a rack set over a rimmed baking sheet and broil until crisp, about 5 minutes.

  • Warm a serving platter in a 250 degree F oven.

  • Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Sprinkle the fish with salt and pepper, then saute until just cooked through, about 3 minutes on each side. Douse the fish with the vermouth, then transfer to the platter and cover to keep warm.

  • Return the skillet to the heat and toast the almonds over medium heat. Add the butter and cook until browned, about 3 minutes. Grate the zest of the lemon and add it to the browned butter, then squeeze in the juice from half the lemon. Stir in the parsley.

  • Arrange the fish on a bed of crispy kale. Slice the remaining lemon half into 4 thin rounds and place one on each piece of fish. Spoon the brown butter sauce and the almonds on top.


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    This recipe is featured in:

    Healthy Food, Fast