I wanted to show you that Whole Roasted Branzino doesn’t have to be outside of your comfort zone. Tonight I’m sharing how to prep it, roast it, filet it and make a Fresh Tomato Salsa to spoon over the top. Reach out with any questions and please, let us know if you give it a try. Enjoy!
Whole Roasted Branzino with Fresh Tomato Salsa
Ingredients:
3 whole branzino
olive oil
3 garlic cloves
fresh parsley sprigs
3 slices lemon
1 orange, cut into slices
1 lemon, cut into slices
1 onion, sliced
fresh thyme sprigs
1 c white wine (or rose)
coarse salt & pepper
Salsa:
6 Roma tomatoes, chopped
1/2 bunch fresh cilantro, chopped
1/2 c apple cider vinegar
1/2 white onion, small diced
pinch of salt and pepper
1/4 c olive oil
1 clove of garlic, grated
Preheat oven to 375 degrees bake convection.
Have branzino cleaned at the fishmarket, towel dry. Drizzle olive oil over the top and sprinkle with salt and pepper. Flip them over and repeat. Rub the olive oil, salt & pepper on the outside and in the belly. In the belly of each, place 1 garlic clove, fresh cut parsley and a slice of lemon.
On a sheet pan lined with foil, spread your orange, lemon and onion slices out on the bottom of the tray. Add fresh thyme and parsley sprigs. Place an oven rack over the top and place branzino on top of the rack. Drizzle extra olive oil and salt/pepper from the first tray over the top. Add wine to the base of the tray. Bake on the middle rack for about 16-18 minutes. When finished, remove from oven and let cool.
While branzino is roasting, make salsa by adding all ingredients to a medium sized bowl and stir until well combined.
Follow the video for a step-by-step on how to filet the branzino (remove the bones).
To plate, use the oranges, lemon and fresh thyme on the bottom of your plate or platter, layer on branzino, spoon salsa over the top. Serve warm or at room temperature.
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we’re going to do whole roasted bronzino over some fresh citrus and a little tomato salsa to go on top to make a delicious spring summery feel let’s go so first what I did was I have these already cleaned towel dried and rinsed out they um at the fish market I just asked them to clean it we are going to salt pretty heavy and pepper then we’re going to flip them on over do the opposite side again salt you’re not going to overs salt this okay so don’t be scared now I’m going to rub it make sure you rub it into the belly a little bit okay get these fish nicely coated in the belly we’re going to stuff garlic clove each some fresh parsley it’s going to go in here as well with a nice lemon wedge just like this and we’re going to put these fish aside while we set up our tray with the aromatics that I’m talking about and I’ll show you what I mean and get yourself another sheetpan i cut up a beautiful orange and some lemon and then I have one onion and four cloves of garlic that I’m going to put down on the base of this pan fresh thyme and parsley get yourself one of these racks and you’re going to put it on top going to take that extra olive oil and that salt and drizzle it right on top then you’re going to take probably 1/4 cup of wine of your choice or beer i’m going to say to you it’s 1 cup and you’re going to pop this into the oven 375 middle rack for 16 to 18 minutes bake convection let’s make a quick tomato salsa so this is six Roma tomatoes that are just rough chopped half a bunch of fresh cilantro with the stems chopped 1/4 cup of apple cider vinegar half of a white onion small dice and do a nice pinch of kosher salt fresh black pepper 1/4 cup of good olive oil and grating in one clove of garlic just give it a stir our bronzino are out of the oven and we’re going to let them rest for a sec so they can cool just slightly so then I can fillet them take everything out of the belly i pulled the lemon out already and put it on the side the easiest way to do this is we’re going to get a fillet on the top and a fillet on the bottom you want to take a fork and right here against the back we’re just going to pull with a fork guiding this is going to separate the back of the fish so we can lift the fillet up nice and clean and this is all little bones back here anyways cut the tail there and now I’m going to use a spoon and loosen the fillet same thing here right under the neck going to cut that it’s nice and loose slowly slide the spoon underneath all the way to the end we are going to flip this over you’re going to have your first beautiful full fillet we’re going to take the tail here lift with our fingers and you’re going to take out the full body i like when I plate it to leave the head on but you don’t have to right along the belly here we’re just going to slide our fork take out some of these bigger bones take the head right off and right under the belly here this will all come out and you have two beautiful fililelets i’m going to go do the other ones and we’re going to platter them up then you’re going to add your little fillet nice and gentle and then you just take that salsa do you see that look at that citrus fresh herbs a little tomato salsa