Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Roasted Branzino with Salmoriglio
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 623
- Total Fat
- 47 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 38 g
- Cholesterol
- 77 mg
- Sodium
- 768 mg
Roasting a whole fish is one of the simplest, most rewarding ways to cook seafood. Because it cooks on the bone, the flesh stays remarkably moist and tender with almost no effort from you. A hot oven does most of the work, crisping the skin while the herbs and lemon tucked inside flavor the fish from within. Salmoriglio is a bright Sicilian lemon and herb sauce that comes together in just a few minutes. It’s wonderfully versatile, too: spoon it over any grilled or roasted fish, drizzle it on chicken or steak or use it on roasted or grilled vegetables.
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 623
- Total Fat
- 47 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 38 g
- Cholesterol
- 77 mg
- Sodium
- 768 mg
Ingredients
Fish:
Salmoriglio:
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Directions
- For the fish: Position an oven rack in the upper third of the oven and preheat to 450 degrees F. Combine the olive oil, garlic, 1 teaspoon kosher salt and a few grinds of pepper in a small bowl and let sit for 15 minutes.
- Use a sharp knife to cut 2 or 3 crosswise slices into the flesh of the fish on both sides but don't cut all the way down to the bone. Season the fish inside and out with kosher salt and pepper. Brush all over with the garlic oil.
- Stuff the cavity of each fish with half of the lemon slices, oregano, rosemary and bay leaves. Put the fish on a baking sheet lined with parchment and roast until just cooked through, 15 to 20 minutes.
- For the salmoriglio: Put the grated garlic in a small heatproof bowl, add 3 tablespoons boiling water and let sit for a few minutes until the water cools (and the garlic is just slightly cooked to tame its bite).
- In a medium bowl, whisk together the lemon zest and juice, garlic and water until smooth. While whisking, drizzle in the olive oil in a slow stream to make a cloudy, emulsified mixture. Whisk in the parsley, oregano and chile. Taste and season with flaky salt and pepper.
- Serve the fish whole or cut into fillets as desired, with the salmoriglio and fresh lemon slices.
