Branzino

You know those certain dishes that are just the best to make when friends and family are over for dinner? One of the things I love the most about making our meals is knowing where the ingredients come from and exactly what is in the food that I am feeding myself and my family. So often, at restaurants, we get so much undesired sodium and at a higher price point then necessary.

Branzino is one of those amazing dishes that is so easy to make,is super yummy, and always makes an great impression!

HOW TO MAKE

Preheat oven to 475º.
Line a baking sheet with foil.
Rinse off the fish inside and out and pat dry with a paper towel.
Mix the olive oil, garlic, salt & pepper in a mixing bowl and spice the lemon/s.
With a basting brush coat the inside and outside of the fish with the olive oil mix.
Spread out a handful of the mint inside of the fish and top it with about 3-4 lemon slices.
Add 3-4 lemon slices on top of the branzino along with more mint — this adds flavor and also helps keeps the fish closed.
Take another piece of foil and put on top of the fish folding it along the pan and leaving a gap on each end to “tent” the fish.
Bake at 475º for 15-20 minutes if it’s a 2lb fish add on an extra 5-7 minutes.

EASY SIDES

Roasted Brussel sprouts + cherry tomatoes

Roasted Cherry Tomatoes:
1 pack organic cherry tomatoes
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Mix all and either sprinkle
On top of the branzino or put in a separate roasting dish.
Bake at same
Time same temp.

Roasted Brussel Sprouts:

1 pack organic shredded brussel sprouts
Extra virgin olive I’ll
Salt/pepper

Lighting oil the bottom or a roasting pan or a piece of foil with the edges curled up.
Put the brussel sprouts in a mixing bowl and sprinkle till lightly coated with the evoo and sprinkle to taste with salt & pepper.
Mix all ingredients untill nicely coated and put in pan or foil.
Put in the oven at 450º — 475º for about 15/20 min.

* If the fish needs longer, take the sprouts out and keep covered + warm.

Ingredients You’ll Need

1 1-2lb branzino
Purchase a whole*
Branzino from your local fish market. Ask them to remove the read and tail, descale + debone it. You want it butterflied in order to stuff it.
1-2 lemons depending on the fishes size
a large bunch of Mint
1/3 cup extra virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon (or to taste) salt and a pinch of pepper

* Purchase a whole
[You can also add thyme & rosemary]

Photo Credit: Cherie Nicole Photography