Whole Roasted Branzino Recipe
with braised escarole, calabrian chili and cracked coriander
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Ingredients
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Whole Roasted Branzino
Braised Escarole
Cracked Coriander
Method
Whole Roasted Branzino
- 1
Prepare the Branzino
Preheat your oven to 400°F (200°C). Rinse the branzino under cold water and pat it dry with paper towels. Make three diagonal slashes on each side of the fish.
- 2
- 3
Roast the Fish
Place the prepared branzino on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the fish is cooked through and flakes easily with a fork.
Braised Escarole
- 4
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 5
Cook the Escarole
Add the chopped escarole to the skillet and stir until it starts to wilt. Pour in the vegetable broth and add Calabrian chili paste, sea salt, and black pepper. Stir to combine.
- 6
Simmer
Cover the skillet and let the escarole simmer for about 10-15 minutes, or until tender and flavorful.
Cracked Coriander
- 7
Crack the Coriander
In a dry skillet over medium heat, toast the coriander seeds for about 2-3 minutes until fragrant. Let them cool slightly, then use a mortar and pestle to crack them coarsely.