Branzino with Brown Butter and Almonds on a Bed of Crispy Kale
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 424 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 7.5 grams
- Cholesterol
- 113 milligrams
- Sodium
- 299 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 3 grams
- Protein
- 45 grams
- Sugar
- 1 grams
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
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.