Roasted Branzino with Lemons

Name: Roasted Branzino with Lemons
Prep time: 57 min
Cook time: 57 min
Total time: 57 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted; 59 milliliters roughly chopped fennel fronds; 1 medium bulb fennel, thinly sliced; 2 Tbsps chopped fresh flat-leaf parsley; 2 Tbsps chopped fresh thyme leaves; 4 servings Kosher salt and freshly ground black pepper; 2 lemons, zested; 2 lemons, thinly sliced; 2 teaspoons olive oil; 227 grams pancetta, diced into 1/4-inch pieces; 118 milliliters white wine

Roasted Branzino with Lemons might be just the main course you are searching for. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 650 calories, 69g of protein, and 33g of fat per serving. Head to the store and pick up olive oil, pancetta, flat-leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes around 57 minutes.

Instructions

Watch how to make this recipe.

Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F.

Equipment you will use

Oven

In a small skillet, heat the oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes.

Ingredients you will need

Pancetta

Drain on paper towels. Set aside.

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Paper Towels

Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray.

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Vegetable Oil Cooking Spray

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Baking Sheet

Aluminum Foil

Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta.

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Salt And Pepper

Fish

Lemon Zest

Pancetta

Fennel

Lemon

Thyme

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Bowl

Aluminum Foil

Pour the wine on top.

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Wine

Lay another piece of foil on top and crimp the edges of both pieces to form a packet. Roast until the flesh is flaky and cooked through, about 25 to 30 minutes.

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Aluminum Foil

Remove the baking sheet from the oven and let sit for 5 minutes. Carefully remove the top piece of foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Put the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter on top of the fennel and lemon slices.

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Fennel

Lemon

Fish

Garnish with parsley and serve.

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Parsley

Equipment

Ingredients

Servings:

1kilograms

whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted 59milliliters

roughly chopped fennel fronds 1medium

bulb fennel, thinly sliced 2Tbsps

chopped fresh flat-leaf parsley 2Tbsps

chopped fresh thyme leaves 4servings

Kosher salt and freshly ground black pepper 2

lemons, zested 2

lemons, thinly sliced 2teaspoons

olive oil 227grams

pancetta, diced into 1/4-inch pieces 118milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.