Whole Branzino For Two Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Pat both branzino dry inside and out with paper towels; moisture prevents proper browning.

Season

Rub each fish inside and out with 1/2 teaspoon olive oil (about 3/4 tbs total per fish), then season cavity and exterior evenly with kosher salt and freshly ground black pepper. Stuff each cavity with 2 thyme sprigs and a lemon half (reserve extra lemon for serving).

Roast

Place fish on a lightly oiled rimmed baking sheet or cast-iron skillet, skin side down. Drizzle remaining olive oil over the fish. Roast in the center of the oven for 12-16 minutes, depending on size (roughly 10–12 oz fish = 12 minutes). Fish is done when flesh is opaque and flakes easily with a fork and internal temperature at the thickest part reaches 135–140°F (57–60°C).

Rest and finish

Transfer fish to a platter and let rest 3 minutes. Squeeze reserved lemon over the top and sprinkle chopped parsley. Serve immediately with one of the two sauce options below.

Infuse and reduce

In a small saucepan combine white wine vinegar, white wine and minced shallot. Add half of the chopped tarragon. Bring to a simmer and reduce over medium heat until about 1 tablespoon of liquid remains (about 4–6 minutes). Strain and cool slightly.

Clarify butter

Melt the butter gently in a small saucepan over low heat until fully liquid and foamy; skim off foam and keep warm. Clarified butter helps the sauce hold but whole melted butter also works if you whisk off solids before using.

Warm double boiler

Place a heatproof bowl over a saucepan of simmering water (bowl should not touch the water). Add the egg yolks and the reduced vinegar-shallot mixture. Whisk constantly until yolks thicken slightly and become pale, about 2–3 minutes.

Emulsify

Remove bowl from heat. Very slowly drizzle in the warm melted butter while whisking constantly to form a thick, glossy emulsion. If sauce gets too thick, add 1 tsp warm water at a time to adjust. Stir in lemon zest, remaining chopped tarragon, salt and white pepper (or pinch cayenne). Keep warm (not hot) until serving. Spoon alongside or over roasted branzino.

Crisp garlic

In a small saucepan, heat neutral oil over medium heat until shimmering but not smoking (about 325–340°F if using a thermometer). Add sliced garlic in a single layer and fry, stirring occasionally, until golden brown and crisp (about 90 seconds to 2 minutes). Remove garlic with a slotted spoon to a paper towel-lined plate to drain and cool. Keep oil in the pan.

Infuse chili

To the warm oil left in the pan, off the heat, stir in chili flakes and gochugaru or smoked paprika. Let steep for 1 minute to bloom flavors, then stir in soy sauce, rice vinegar and brown sugar until sugar dissolves. Taste and adjust heat or salt. Stir in sliced scallions and the reserved crisp garlic.

Finish and serve

Spoon the warm chili-garlic mixture over the roasted branzino or serve in a small bowl alongside for dipping. The crunch of garlic and spicy oil pairs with the crisped skin.