SOUTHERN LIVING (^) | 71
Brown Butter-
Roasted Branzino
ACTIVE 10 MIN. - TOTAL 35 MIN.
SERVES 4
The nutty richness of brown butter and
bright punch of citrus and vinegar will
make even the fish-finicky come around
after the first bite of this whole-roasted
fish. Branzino is a type of sea bass with a
tender, mild flesh that is delicious
cooked whole for its crispy skin. It is also
a fish that is high in healthy fats. Fat is a
flavor carrier and there is a lot of that in
this delicious recipe.
2 whole branzino (about 1 1⁄2 lb.),
cleaned and scaled
2 Tbsp. olive oil
1 1⁄2 tsp. kosher salt
1 tsp. black pepper
6 Tbsp. (3 oz.) salted butter
6 fresh sage leaves
2 thyme sprigs
2 Tbsp. red wine vinegar
2 Tbsp. chopped fresh flat-leaf
parsley
1 lemon, cut into wedges
- Preheat the oven to 425°F. Make 3
evenly spaced 1⁄8-inch-deep cuts on
both sides of each fish. Place a wire
rack inside a rimmed baking sheet.
Line the rack with a sheet of parchment
paper. Coat the fish evenly with the oil.
Sprinkle the outside of the fish and the
inside cuts evenly with the salt and
pepper. Place on the parchment-lined
rack, and bake in the preheated oven
until the fish flakes easily with a fork,
about 25 minutes. - Increase the oven temperature to
broil, and move the oven rack to the
top position. Broil the fish 5 to 6 inches
from heat until just barely charred,
3 to 4 minutes. Transfer the fish to a
serving platter. - Combine the butter, sage, and thyme
in a small skillet. Cook over medium,
stirring occasionally, until the butter
is browned and smells nutty, 3 to 4
minutes. Remove from heat. Remove
and discard sage leaves and thyme
sprigs. Stir in the vinegar. Drizzle the
brown butter mixture over the fish.
Sprinkle with the parsley, and serve
with lemon wedges.