Whole Roasted Branzino With Couscous Salad Recipes

ROASTED WHOLE BRANZINO

Steps:

• Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
• Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
• Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.

ROASTED BRANZINO WITH LEMON AND THYME

Steps:

• Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.
• Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.

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.

ROASTED WHOLE BRANZINO WITH ESCAROLE SALAD

Steps:

• For the branzino: Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
• Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
• Meanwhile, make the salad: Drain the beans and combine them in a bowl with the 1/3 cup extra-virgin olive oil, salt, a dash black pepper, and the rosemary. Set the mixture aside to marinate.
• Remove and discard the green leaves from the outside of the heads of escarole. Chop the hearts into 1/4-inch pieces.
• In a large bowl, combine the escarole, the 1/3 cup Parmigiano-Reggiano, parsley, the 6 tablespoons extra-virgin olive oil, and the vinegar. Toss it all together. Escarole is a hearty green and it will absorb the oil without turning into a wilted mess.
• Sprinkle the beans on top and around the sides of the bowl. Garnish the salad with several shreds of Parmigiano-Reggiano and top with the anchovies.
• Remove and discard the thyme sprigs from the branzino. Sprinkle with the parsley and serve with the salad.