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Branzino with Lemons, Capers and White Wine


1/4 cup extra-virgin olive oil, divided
4 fingerling potatoes, cut lengthwise
5 garlic cloves, 1 chopped and 4 sliced
6 sprigs thyme
1 each zucchini, carrot, pepper and onion, julienned
2 tablespoons unsalted butter
2 whole branzino, about 3-4 pounds, filleted with skin on
salt and freshly ground black pepper
2 slices of lemon
2 ounces white wine
1 teaspoon capers in brine
1 egg white, beaten with 1 teaspoon of water

Preheat the oven to 400 degrees. In a large sauté pan, heat 2 tablespoons of oil and add the sliced potatoes over medium-high heat. Cook until slightly browned. Flip and cook on the other side. Add the sliced garlic and thyme, and continue to cook over a low flame for about 20 to 25 minutes, or until tender. Set aside.
In a separate pan over medium heat, add 2 tablespoons of oil. Add the assorted julienned vegetables and cook for about 5 minutes, or until tender. Add the chopped garlic and cook for an additional minute, set aside and let cool.
For the assembly of the branzino: Cut out parchment paper into a large circle using a large rimmed glass. Butter the bottom. Place the sautéed vegetables on the greased side, then add two slices of branzino fillet, crossed on top of each other. Season with salt and pepper, thyme and two slices of lemon. Place the branzino on a baking sheet, add the white wine and capers. Pull over one side of the paper to seal in the fish, fold the edges so no liquid escapes. Brush the outside of the paper with an egg white wash. Place in the preheated oven for about 10 minutes, or until the paper swells up and turns light brown. Carefully cut the top open with scissors, and drizzle with extra-virgin olive oil. Garnish with chopped parsley. Place on a dish with roasted potatoes and serve hot.
Serves 2

Wine Suggestion: Fruity Light Bodied



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