Courtesy of Via 45, Red Bank
Lauren Phillips and Claudette Herring like to serve this branzino with oven-roasted potatoes and sautéed vegetables.
1½–2 pounds cleaned branzino, with bone
freshly ground pepper
fresh tomato (plum or cherry or vine-ripened), sliced
½ sprig fresh rosemary
1 sprig thyme
½ leaf basil
pinch of parsley
blended oil (80% vegetable oil & 20% extra-virgin olive oil)
extra-virgin olive oil
lemon (for squeezing)
Preheat grill to high. Preheat oven to 425°.
Fill cavity of fish with tomato, rosemary, thyme, basil, parsley, and a sprinkle of salt and pepper.
Season skin with salt and pepper. Drizzle blended oil on fish inside and out. Place fish on the grill, turning to create X-shaped marks on skin on both sides. Transfer to a baking dish. Place in oven for approximately 19 minutes.
To serve, lift the fish with a spatula and place it on a serving plate. Drizzle with extra-virgin olive oil and freshly squeezed lemon juice. (Serves 2.)… Read More