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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Enjoy the delightful blend of flavors from the salsa verde, lemon aïoli, and romesco on top of this Whole Roasted Branzino. You'll get a pretty presentation that's packed with nutrients. Ingredients:
4 (1- to 112-pound) whole branzino or striped sea bass, cleaned, with head and tail intact |
extra-virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 lemon, sliced |
4 sprigs fresh parsley |
salsa verde |
lemon aïoli |
romesco |
Directions:
1. Rinse fish, pat dry, and place on a lightly oiled baking pan. (You may need to use two pans to accommodate all 4 fish.)
2. Brush fish inside and out with olive oil, and sprinkle with salt and pepper. Stuff cavity of each fish with 2 or 3 lemon slices and 1 parsley sprig.
3. Bake, uncovered, at 400° for 4 minutes. Turn fish over; cook 4 more minutes.
4. Turn oven to broil, and cook fish 3 to 5 minutes or until skin blisters and fish flakes easily with a fork. Remove fish from oven, and transfer to serving plates. Drizzle with olive oil, and serve with Salsa Verde, Lemon Aïoli, and Romesco.
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