Branzino Recipe

Prepare and season

Pat the branzino dry inside and out with paper towels. Rub 2 tbs olive oil evenly over both fish. Season cavity and both sides with 1 tsp kosher salt and 1 tsp black pepper. Spread 1 tbs adobo paste evenly inside each cavity and under the skin where possible. Insert sliced garlic and a couple of lemon slices into each cavity and sprinkle with 1 tbs chopped cilantro/parsley per fish.

Roast

Preheat oven to 425°F (220°C). Place fish on a lightly oiled rimmed baking sheet or ovenproof tray. Roast for 12–16 minutes, depending on thickness, until flesh is opaque and flakes easily with a fork and internal temperature reaches 135–140°F (57–60°C). Remove and rest 3–4 minutes before serving. Keep warm while finishing other components.

Toss and roast

While oven is preheating to 425°F (220°C), in a large bowl combine 3 tbs olive oil, 1 tbs adobo paste, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Add 4 cups cauliflower florets and 1 lb halved baby potatoes and toss to coat evenly. Spread in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in oven for 25–30 minutes, turning once halfway, until cauliflower is browned at edges and potatoes are fork-tender. If the fish needs less time, start vegetables first and add fish for last 12–16 minutes of total roasting time so both finish together.

Cook cauliflower

Bring a medium pot of salted water to a boil. Add 3 cups cauliflower florets and cook until very tender, about 8–10 minutes. Drain well and return to the hot pot to dry for 1 minute over low heat.

Purée

Transfer cauliflower to a blender or use an immersion blender. Add 2 tbs butter, 1/2 cup cream, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Purée until very smooth, adding up to 2–3 tbs additional cream if needed to reach a silky texture. Taste and adjust salt/lemon as needed. Keep warm or reheat gently when plating.

Sauté sundried tomatoes

In a small skillet over medium heat, warm 1 tbs oil (preferably from sundried tomato jar). Add 1 minced shallot and sauté 1–2 minutes until softened. Add 1/2 cup julienned sundried tomatoes and cook 1–2 minutes to bloom flavors. Deglaze with 2 tbs white wine or stock and simmer 1 minute. Stir in 1 tbs chopped parsley and remove from heat. Keep warm.

Mix sauce

In a small bowl combine 3 tbs pineapple preserves (or drained crushed pineapple), 2 tbs Dijon mustard, 1 tsp apple cider vinegar and 1 tsp honey. Whisk until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity — add more vinegar if too sweet or more honey if you want it sweeter. Warm gently if desired (microwave 10–15 seconds) to loosen for drizzling.

Spoon 2–3 generous tablespoons of cauliflower purée onto each plate and spread into a shallow smear.

Arrange a portion of adobo roasted cauliflower and potatoes alongside the purée.

Place one roasted branzino on each plate atop or beside the vegetables.

Spoon sundried tomato mixture over and around the fish and vegetables for bursts of savory tomato flavor.

Drizzle 1–1.5 tbs pineapple mustard sauce over the fish (or serve on the side) in a thin ribbon. Garnish with microgreens or baby arugula, a light drizzle (1 tsp) of extra virgin olive oil, and a lemon wedge.

Serve immediately so the fish remains flaky and the purée is warm.