Whole Roasted Branzino Recipe
Grilled chicories, castelvetrano olive, garleek butter.
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Ingredients
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Fish
Garlic Butter
Chicories
Olives
Method
Preparing the Fish
- 1
Clean and Season the Branzino
Rinse the whole branzino under cold water and pat dry with paper towels. Use a sharp knife to make 3-4 diagonal slits on each side of the fish. Season the cavity and the outside with sea salt and black pepper. Stuff the cavity with lemon slices.
Making Garlic Butter
- 2
Prepare Garlic Butter
Melt the unsalted butter in a small saucepan over low heat. Add minced garlic cloves and cook until fragrant, about 1-2 minutes. Remove from heat and stir in chopped fresh parsley. Set aside.
Grilling Chicories
- 3
Grill the Chicories
Cut the radicchio and Belgian endive in half lengthwise. Brush them with olive oil and season with salt and pepper. Preheat a grill or grill pan over medium heat. Grill the chicories cut side down for about 3-4 minutes until charred and tender. Flip and grill for an additional 2-3 minutes. Remove from grill.
Roasting the Fish
- 4
Roast the Branzino
Preheat the oven to 400°F (200°C). Place the seasoned branzino on a baking sheet lined with parchment paper. Brush the fish with the prepared garlic butter. Roast in the preheated oven for about 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
Serving
- 5
Plate and Serve
On a serving platter, arrange the grilled chicories and top with roasted branzino. Scatter the Castelvetrano olives around the fish and drizzle any remaining garlic butter on top. Serve immediately.
