Roasted Branzino Filet With Lemon & Herb Oil
Bronzini, also known as branzino, Mediterranean sea bass is a flaky, flavorful but not overly-fishy fish. Branzino is featured in many fine restaurants. Whether baked, broiled, grilled or fried, this mild-flavored fish always delivers a delightful meal.
The preparation for this recipe is very simple – just brown the fillets, skin side down in some olive oil, drizzle an herb and lemon zest over the fillets, and finish them off in the oven.
Simple but AMAZING.
- 6 Casanova branzino fillets with skin (each about 5 ounces)
Herbs & Spices
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh Italian (flat leaf) parsley
- 2 tablespoons chopped fresh chives
- 1 teaspoon lemon zest
- 1/8 teaspoon sea salt
- Coarse kosher salt
- Freshly ground black pepper
- ½ cup olive oil, divided
- 2 tablespoons olive oil
- Fresh lemon juice to sprinkle over fish fillets
- Puree herbs, lemon zest, 1/8 teaspoon salt and ¼ cup oil in blender or small-bowl food processor until smooth.
- Transfer to small bowl; whisk in remaining ¼ cup of oil.
- Season herb oil to taste with coarse salt and pepper and set aside.
- Pat Casanova's Branzino fillets dry.
- Sprinkle both sides with a little bit of kosher salt and freshly ground pepper.
- Heat oil in large skillet over medium-high heat – a non-stick skillet is easier.
- Add 3 fillets, skin side down. Sauté for about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets.
- Drizzle each fillet with 1/2 tablespoon herb oil. Roast fillets until just opaque in center, about 6 to 10 minutes.
- Plate the fish and drizzle remaining herb oil over each fillet.
- Finish off each fillet with a squeeze of lemon juice.