Roasted Branzino (mediterranean Sea Bass) Filet Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Wash and halve the fingerling potatoes. Toss them in 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden and tender.

2. 2

   Make the Fennel Confit

   Slice the fennel bulb thinly. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add sliced fennel and minced garlic. Cook gently for about 15 minutes until softened and fragrant. Season with salt and set aside.

3. 3

   Char the Scallions

   In a grill or under the broiler, char the scallions until they are slightly blackened and tender, about 5-7 minutes. Remove and set aside.

4. 4

   Cook the Branzino

   In a skillet, heat 2 tablespoons of butter over medium heat. Season the branzino fillets with salt and black pepper. Place the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through.

5. 5

   Make the Saffron Butter

   In a small bowl, combine the remaining 2 tablespoons of butter and saffron threads. Let it sit for a few minutes to infuse the flavor.

6. 6

   Plate the Dish

   On a serving plate, arrange the roasted fingerling potatoes, fennel confit, and charred scallions. Place the cooked branzino fillet on top and drizzle with saffron butter. Garnish with fresh parsley.