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Chex Mix
Lidey Heuck
236 ratings with an average rating of 4 out of 5 stars
236
1 hour, plus cooling
Updated Jan. 25, 2024
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Heat the oven to 425 degrees and arrange a rack in the top third of the oven. Line a sheet pan with parchment paper.
Wash the branzino, thoroughly pat them dry inside and out with paper towels, and place them on the prepared sheet pan. Using a sharp knife, make three evenly spaced, diagonal cuts on both sides of the fish, piercing all the way through the skin. Season each fish inside and out with 1 teaspoon salt and a few grinds (or shakes) of black pepper. Drizzle 2 tablespoons of olive oil over each fish, turning to coat both sides and the cavity. Stuff each cavity with 2 lemon slices, half of the garlic and a few herb sprigs. Scatter any leftover lemon slices and herbs, along with the olives, if using, on the pan and toss to coat with oil.
Roast the branzino until the fish is just cooked through and flakes easily with a fork, 20 to 22 minutes, flipping after 10 minutes and being careful not to tear the skin. Turn the oven to broil and cook, watching carefully, until the skin is crisped and lightly browned, about 3 minutes.
Sprinkle the branzino with salt, pepper and parsley. Serve the branzino whole, or remove the bones and cut into individual fillets (see Tip). Serve with the roasted lemon slices and olives, if using.
Roasting, then broiling is important. If you want to fillet the fish, then don’t slice it like the photo - otherwise it will not separate from the bones as a whole filet after cooking. Also, parchment paper and broilers are not friends (oil coated parchment is flammable). Better to broil it on parchment in a table friendly pan so you don’t lift it out. Finally, broiling the olives leaves them shriveled and colorless - add after cooking. I also added quartered tomatoes and a splash of wine.
Roasting branzino for 20-22 minutes prior to then broiling for 3 minutes will yield utterly overcooked fish. Try 5-6 minutes a side (10-12 minutes total), and then brown the skin under a broil. Parchment stands up poorly to heat beyond 450 degrees, so you might consider foil if you prefer broiling for more than a few minutes.
there should be a video for the removal of bones. Thanks.
Foil is ok but only if the foil is oiled or sprayed with cooking spray. Otherwise you'll be peeling foil off the fish.
Failing to cut the fish as shown will result in the fish curling up for a poor presentation and making it impossible to filet. I've never had a problem separating the flesh from the bones after making shallow slices. The instructions do not suggest slicing all the way to the bone. Only shallow slices.
Agree on shortened cooking times, DBM. I noticed immediately that the original instruction (20-22 minutes) violated the Canadian method, I.e., 10 minutes per inch of thickness.You’ll find very few branzini thicker than an inch.
This made me extremely nostalgic for living in Sicily and cooking whole fish on a regular basis, branzino being one of our favorites.
I've cooked this typically 1 lb . branzino (Mediterranean Sea bass farmed off Greece or Turkey) many times. I, too, think it's unnecessary to put cuts into the sides because the fish is small and, mostly, cooks quicker than 20-22 minutes. I slice into the top along the dorsal which anticipates the filleting of the fish. Small boiled potatoes, steamed fresh green beans, and a lemony vinaigrette on the fish with a glass of Muscadet is nirvana for me. If you don't eat the skin, no need to broil
DBM is exactly right.
We grilled this over very hot charcol, 8 minutes a side and otherwise followed the preparation directions. I think 7 minutes each side would have been enough. I had no trouble separating it from the bone. It may be helpful to know that I have never cooked a whole fish before. It turned out fabulous & I'm so glad I went outside my comfort zone!
Good but other’s notes made me change it. Used tarragon and fennel, added salt cured capers at end. Roasted 15 then broiled. Used 2 large spoons to filet fish before but watched vids because branzino is so flaky. Lots of techniques out there! lol. Most tore up the fish badly. Large spoon and a knife worked best for this fish, cutting down center to remove top two filets, keeping crisp skin then reassembling after deboned. YouTube training vid from Granduca Houston showed good technique.
First time I ever had branzino. I don't like it.
Horrible odor from the broiled parchment, otherwise yummy, will cook on a grate next time.
I followed the recipe exactly and it turned out beautifully cooked. I would probably add a little more garlic personally to the mix of herbs but that’s the only change I’d make.
there should be a video for the removal of bones. Thanks.
youtube has great how-to videos.
Needs olives. Someone suggested tomatoes and wine, too. Bit bland.
Olives sound good. Maybe cherry tomatoes and some white wine. I've made this in the past but stuffed the insides with herbs. Definitely needs a sharp knife to easily filet and serve after cooking. I have no idea how one would use a kitchen shears.
Thank you, Maui Maggie. Your note is extremely helpful.
Roasting branzino for 20-22 minutes prior to then broiling for 3 minutes will yield utterly overcooked fish. Try 5-6 minutes a side (10-12 minutes total), and then brown the skin under a broil. Parchment stands up poorly to heat beyond 450 degrees, so you might consider foil if you prefer broiling for more than a few minutes.
Foil is ok but only if the foil is oiled or sprayed with cooking spray. Otherwise you'll be peeling foil off the fish.
Roasting, then broiling is important. If you want to fillet the fish, then don’t slice it like the photo - otherwise it will not separate from the bones as a whole filet after cooking. Also, parchment paper and broilers are not friends (oil coated parchment is flammable). Better to broil it on parchment in a table friendly pan so you don’t lift it out. Finally, broiling the olives leaves them shriveled and colorless - add after cooking. I also added quartered tomatoes and a splash of wine.
Failing to cut the fish as shown will result in the fish curling up for a poor presentation and making it impossible to filet. I've never had a problem separating the flesh from the bones after making shallow slices. The instructions do not suggest slicing all the way to the bone. Only shallow slices.
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