Whole Boneless Branzino Recipe

Prepare fish

Pat the boneless butterflied branzino dry with paper towels. Score the skin lightly in 2–3 places (to prevent curling) and season both sides evenly with kosher salt (about 1 tsp per fish if 2 tsp listed) and freshly ground black pepper. Drizzle 1 1/2 tbs olive oil over the skin side and rub to coat. Let rest at room temperature for 10 minutes while you make the sauces.

Cook fish

Preheat a large nonstick or cast-iron skillet over medium-high heat until hot (about 3–4 minutes). Add 1/2 tbs olive oil and swirl. Place the fish skin-side down, pressing gently with a spatula for 10–15 seconds to keep contact. Cook skin-side down for 4–5 minutes until skin is crisp and the flesh is mostly opaque. Flip carefully and cook flesh-side for 1–2 minutes more until the fish reaches an internal temperature of 125–130°F (51–54°C) for moist flaky fillets. Remove to a warm plate, tent loosely with foil and let rest 2 minutes. Squeeze a little lemon over the fish before plating.

Toast and blend

If almonds are raw, toast them lightly in a dry skillet over medium heat, stirring, until fragrant and just beginning to brown, 3–4 minutes; cool. In a blender or food processor combine the toasted blanched almonds, optional gluten-free bread (if using), 1 garlic clove (peeled), sherry vinegar, salt, and white pepper. Pulse to a coarse paste.

With the motor running, slowly stream in 2 tbs extra-virgin olive oil and 1/2 cup cold water until the mixture emulsifies to a smooth, pourable sauce. Add lemon juice and taste; adjust salt or vinegar as needed. If too thick, add up to 2 tbs more cold water to reach a light sauce consistency. Chill or keep cool until plating. Ajo blanco should be smooth, mild garlicky and almond-forward.

Prepare components

Halve the grapes and place them in a medium bowl. Roughly chop the parsley and mint, finely mince the shallot, and roughly chop the toasted sliced almonds. Rinse and finely chop the capers.

Combine grapes, parsley, mint, shallot, chopped almonds, capers, lemon zest, 2 tbs extra-virgin olive oil and 1 tsp red wine vinegar. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir gently to combine and let sit 5–10 minutes to marry flavors. Taste and adjust seasoning; the salsa should be bright, slightly acidic, and textured.

Place a smear or pool (about 2–3 tbs) of the almond ajo blanco on each plate. Lay one cooked branzino on top or slightly off-center. Spoon 2–3 tbs of the grape & almond salsa verde over the flesh and a little alongside. Drizzle a little finishing olive oil over the fish and scatter toasted almond slices and microgreens or parsley sprigs for color and crunch.

Serve immediately with lemon wedges on the side. Leftover ajo blanco can be refrigerated up to 2 days; salsa will keep 1 day refrigerated.