Dry Aged Branzino Recipe
Artichoke, Olive Tapenade, Tomato
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Dry Aging the Branzino
1. Place the whole Branzino fish on a wire rack set over a sheet pan. Generously season the fish inside and out with kosher salt and black pepper. Allow it to dry age in the refrigerator for 24-48 hours.
- 2
Prepping the Artichokes
2. If using fresh artichokes, trim the stems and outer leaves, then steam or boil them until tender (about 25 minutes). If using canned, drain and rinse under cold water.
- 3
Preparing the Tomato and Tapenade Mix
3. In a mixing bowl, combine the chopped tomatoes and olive tapenade. Stir until well mixed. Set aside.
- 4
Cooking the Branzino
4. Preheat your oven to 400°F (200°C). Remove the Branzino from the refrigerator and brush it with olive oil. Place it in a baking dish.
- 5
Adding the Toppings
5. Spoon the tomato and tapenade mixture over the top of the Branzino. Scatter the artichokes around the fish.
- 6
Baking
6. Bake the fish in the preheated oven for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork.
- 7
Finishing Touch
7. Once cooked, remove from the oven and sprinkle with fresh parsley before serving.