Branzino With Roasted Tomatoes Olive Oil Poached Mushrooms Recipes

CRISPY ROASTED BRANZINI WITH BURST TOMATOES AND BUTTER BEANS

Crispy Roasted Branzini with Burst Tomatoes and Butter Beans image

Branzino is a delicate white fish that is similar to flounder and snapper. You'll love its sweet flavor and elegant presentation.

Provided by TheOtherJuliaGulia

Categories Fish Recipes

Time 1h10m

Yield 2

Number Of Ingredients 16

Ingredients

1 ½ tablespoons olive oil, divided
½ cup sliced leek
½ cup thinly sliced carrot
1 cup cherry tomatoes
3 cloves garlic, minced
2 teaspoons fresh thyme leaves, plus more for garnish
½ teaspoon crushed red pepper
½ cup dry white wine (such as Sauvignon Blanc)
1 cup chicken broth
¾ cup canned butter beans, drained and rinsed
1 teaspoon ground black pepper, divided
2 Branzino (sea bass) fish, cleaned
¾ teaspoon kosher salt
1 large lemon, sliced
2 tablespoons unsalted butter
crusty bread for serving

Steps:

Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.
Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.
While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.
Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.
Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.

Nutrition Facts : Calories 934.9 calories, Carbohydrate 32.7 g, Cholesterol 266 mg, Fat 34 g, Fiber 8.4 g, Protein 112.2 g, SaturatedFat 11.7 g, Sodium 2067.1 mg

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