Branzino Arrostito Con Rami D Alloro Limone E Capperi Recipes

PAN-SEARED BRANZINO WITH TOMATO AND CAPERS

Steps:

• Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
• Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
• To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.

ROASTED BRANZINO WITH LEMONS

Steps:

• Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F.
• In a small skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes. Drain on paper towels. Set aside.
• Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray. Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta. Pour the wine on top. Lay another piece of foil on top and crimp the edges of both pieces to form a packet. Roast until the flesh is flaky and cooked through, about 25 to 30 minutes. Remove the baking sheet from the oven and let sit for 5 minutes. Carefully remove the top piece of foil. Put the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter on top of the fennel and lemon slices. Garnish with parsley and serve.

BRANZINO ARROSTITO CON RAMI D' ALLORO, LIMONE, E CAPPERI

Steps:

• Preheat the oven to 450 degrees.
• Dry the fish well with absorbent paper towels and split it in two. Place 1 bay branch or 2 rosemary branches on one side of the fish, then the slices of lemon, one overlapping the other. Strew the lemon slices with the capers and anoint the whole with sea salt and a few drops of the oil. Re-form the fish, massaging it with more of the oil and laying it in a shallow terra-cotta or enameled cast-iron casserole. Cover the fish with the remaining branch of bay or the remaining branches of rosemary.
• Roast the fish for 10 minutes, then adjust the heat to 375 degrees and continue to roast for another 10 minutes or until a skewer inserted into the bass emerges extremely hot.
• Remove the bass from the oven, pour over the white wine, permitting it to steam and hiss up into vapors while you carry the fish to table.
• Serve the bass with no other accompaniments save its own good juices, a bit of oven-toasted bread, and very cold white wine.