Branzino Recipe

Bring the hot vegetable or fish stock to a simmer. Put couscous in a heatproof bowl, stir in 1 tablespoon olive oil and the hot stock, cover tightly and let stand 5 minutes until liquid is absorbed.

Fluff couscous with a fork to separate grains. While still warm, fold in halved cherry tomatoes, minced shallot, minced garlic, chopped parsley, lemon zest, ¾ tsp salt and ½ tsp pepper. Taste and adjust seasoning. Keep covered and warm.

Place saffron threads in 2 tablespoons warm water and let steep 5 minutes to bloom and color the water.

In a small bowl, whisk together the egg yolk, crushed garlic, Dijon mustard and lemon juice until combined.

Very slowly drizzle the neutral oil into the egg mixture while whisking constantly to emulsify (or use a hand blender). When a thick emulsion forms, whisk in 1 teaspoon extra virgin olive oil for flavor.

Stir in the saffron-infused water (including threads), season with ½ tsp salt and ¼ tsp black pepper. If the aioli is too thick, whisk in up to 1 tablespoon warm water to reach a spoonable consistency. Refrigerate until ready to serve (can be made up to 4 hours ahead).

Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add sliced garlic and cook until fragrant but not browned, about 30 seconds.

Add calamari rings and sauté 1–2 minutes until they just start to firm. Remove calamari to a bowl and keep warm (they will finish cooking with mussels).

Add white wine to the pan and bring to a simmer, scraping up any fond. Add mussels, cover the pan and cook 4–6 minutes until mussels open. Discard any that remain closed.

Return calamari to the pan, add chopped parsley, ¼ tsp salt and ¼ tsp pepper, toss just to combine and warm through for 30 seconds. Remove from heat.

Preheat oven to 425°F (220°C). Pat branzino dry with paper towels inside and out. Season cavity and exterior with 1.5 tsp salt and 1 tsp pepper total (evenly distributed). Drizzle 2 tablespoons olive oil over each fish and rub to coat.

Stuff each branzino cavity with 2 sprigs thyme and half a lemon (thinly sliced). Score the skin on both sides with 2 shallow diagonal slashes to help crisping and even cooking.

Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add a thin film of oil and sear each fish 2 minutes per side until skin starts to brown and crisp.

Transfer the skillet to the preheated oven and roast 6–8 minutes, or until the flesh flakes easily and an instant-read thermometer in the thickest part reads 125–130°F (52–54°C). Remove from oven and let rest 2 minutes.

Finish with a light drizzle of extra virgin olive oil and a squeeze of fresh lemon before plating.

Divide the warm tomato couscous between 2 plates, creating a bed in the center of each plate.

Place one roasted branzino on top of the couscous on each plate.

Spoon the mussels and calamari around and over the fish so seafood is distributed. Spoon a couple dollops of saffron aioli beside the fish or lightly streak it across the plate.

Scatter microgreens or baby arugula over the dish, finish with lemon wedges and a light drizzle of extra virgin olive oil. Serve immediately.