Roasted Branzino* Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Pat the branzino dry inside and out with paper towels.

Season the cavity of each fish with 1/2 tsp sea salt and a pinch of black pepper. Stuff each cavity with 4 sliced garlic pieces, 4 lemon slices (divide between fish) and 2 thyme sprigs.

Brush both sides of the fish with about 1 tablespoon olive oil each (total 2–3 tbs across both fish). Sprinkle remaining salt and pepper over the exterior. Place fish on a baking sheet lined with parchment or in a lightly oiled roasting pan.

Roast in the preheated oven for 12–16 minutes, depending on size, until the flesh is opaque and flakes easily with a fork (internal temp ~135–140°F / 57–60°C). Remove from oven and let rest 3 minutes before serving. Drizzle with 1 tablespoon finishing olive oil and a squeeze of lemon.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced shallot and cook 2–3 minutes until softened but not browned.

Add minced garlic and the fregola. Toast the fregola, stirring, for 2–3 minutes until fragrant and some grains become glossy and lightly browned.

Pour in the stock, bring to a gentle simmer, reduce heat to low, cover, and cook 10–12 minutes until fregola is tender but slightly al dente. If liquid is absorbed before fregola is tender, add a few tablespoons more stock or water and continue cooking 1–2 minutes.

Remove from heat, stir in butter, lemon zest, chopped parsley, and 1/2 tsp salt. Adjust seasoning to taste. Keep warm until plating.

Bring a pot of salted water to a boil. Blanch broccolini 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced garlic and red pepper flakes and cook 30 seconds until fragrant (do not burn). Add broccolini, season with 1/2 tsp salt, and toss to coat. Sauté 2–3 minutes until edges char slightly and broccolini is heated through. Remove from heat and keep warm.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add minced shallot and cook 2–3 minutes until translucent.

Add minced garlic and cook 30 seconds. Add halved tomatoes, increase heat to medium-high, and sauté 4–6 minutes until tomatoes begin to break down and release juices.

Pour in white wine (if using) and let reduce by half (about 1–2 minutes). Stir in red wine vinegar and sugar, season with 1/2 tsp salt, and simmer another 1–2 minutes until compote is saucy but still has tomatoes that hold shape. Stir in basil off the heat. Taste and adjust seasoning.

In a food processor or using a mortar and pestle, combine parsley, mint (if using), capers, garlic, and anchovies. Pulse to a coarse paste.

With the processor running, drizzle in lemon juice and then the 1/2 cup olive oil until the mixture emulsifies to a bright green sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt as needed.

Transfer to a small bowl and set aside at room temperature.

Divide warm fregola between two plates, making a slight well in the center of each for the fish.

Arrange roasted branzino atop each bed of fregola. Spoon 2–3 tablespoons of tomato compote alongside or over the fish, and arrange broccolini to the side.

Drizzle 2–3 tablespoons salsa verde over each fish and a little around the plate. Garnish with lemon wedges and a final drizzle of finishing olive oil. Serve immediately.