Roasted Branzino With Green Olive Couscous Recipes
ROASTED BRANZINO WITH GREEN OLIVE COUSCOUS
Steps:
- Arrange an oven rack about 4 inches from the broiler and preheat the broiler.
- Melt the butter in a small saucepan, over low heat, with the grapefruit zest and juice and simmer for a couple of minutes. Oil a large baking sheet. Sprinkle the fish all over with salt and pepper, including inside the cavities. Put the fish in a single layer on the baking sheet, then stuff the cavities with some of the couscous. Drizzle the fish with some of the grapefruit butter and broil, without turning, until the skin blisters and the fish is cooked through but still translucent at the bone, 12 to 15 minutes.
- Baste the fish a couple of times with the remaining grapefruit butter while broiling. Transfer the fish to a serving platter and serve with the remaining couscous and a drizzle of any remaining grapefruit butter.
- Bring a large pot of salted water to a boil over medium heat, for the beans. Fill a large bowl with ice water and add enough salt until it tastes lightly salty - this is to refresh your beans. When the water comes to a boil add the beans and cook until just tender, about 3 minutes. Drain and then refresh in the salted ice water. Drain and cut into 1-inch pieces. Set aside.
- Meanwhile, pour cold water over the couscous in a medium bowl (using cold water reserves the couscous' grainy, nutty texture). Cover and let stand for 15 minutes. Combine the vinegar, oil, grapefruit zest and juice, fennel and fronds in a large serving bowl. Season with salt and pepper, to taste. Fold in the couscous along with the pine nuts, green beans and olives. Season, to taste, with salt and pepper and finish with a drizzle of olive oil.
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- Heat the oven to 425 degrees. Pat the fish dry on both sides with a paper towel. Season lightly with salt and pepper inside and out. Stuff each fish with half the basil leaves and half the lemon slices.
- Place a large skillet wide enough to fit both fish side by side over medium heat. Pour in ¼ cup olive oil, then carefully lay both fish in the oil. Cook, undisturbed, until the skin is browned and crisp, about 3 minutes. Using a long, thin spatula, carefully flip each fish to the other side and cook until browned and crisp on the opposite side, 3 minutes more. Using the spatula, transfer the fish to a rimmed baking sheet.
- Pour the remaining ¾ cup olive oil in the skillet. Add the onion and garlic and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the bell pepper and chile flakes and cook, stirring, until the peppers soften slightly, about 3 minutes more. Pour in the wine, bring to a simmer and cook, stirring, until the mixture has reduced by one-third, about 5 minutes. Stir in the tomatoes, olives and capers, reduce the heat to low and season with salt and pepper. Simmer the sauce, stirring often, until the tomatoes have softened, about 5 minutes.
- Turn off the heat, then carefully return the fish to the skillet, spooning some of the sauce over each fish. Cover with a lid or a sheet of foil and bake for 8 minutes. Uncover and continue to bake until the fish is fully cooked through and the sauce is reduced and thick, 5 minutes more. Carefully remove the skillet from the oven, drizzle with more olive oil and garnish with parsley before serving.
HOW TO MAKE TYLER'S ROASTED BRANZINO WITH GREEN OLIVE …
From facebook.com
Author Food Network
ROASTED BRANZINO WITH GREEN OLIVE COUSCOUS
From foodnetwork.co.uk
Cuisine MediterraneanCategory Main-CourseServings 4
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