Thursday, October 17, 2013

In the kitchen on Thursday: Branzino (not just for restaurants)

Pan-Roasted Whole Branzino

1 Whole Branzino (cleaned and filleted)
2. Tbsp. Sunflower oil
1/2 Lemon cut into round slices
4 Tbsp. butter
1 tsp. dried Parsley
1 tsp. dried Thyme

If the fish still has the head and tail, cut them off. Wash and pat dry the Branzino. Heat the oil in a skillet. Place the lemon slices inside the fish. Pan fry the Branzino for 4 minutes a side. Remove from pan. Melt butter with herbs and deglaze the pan. Spoon the sauce over the fish. Makes 2 servings.

(Branzino hot out of the skillet)

(P.S. My husband gave this a thumbs up. I used the head an tail to make some fish broth that I froze for a later use.)

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