Restaurants›Roy's Waikiki›Roasted Branzino (mediterranean Sea Bass) Filet Recipe

Roasted Branzino (mediterranean Sea Bass) Filet Recipe

Inspired by Roy's Waikiki
Time1h
Serves2

Charred Scallion | Fingerling Potato | Fennel Confit | Saffron Butter

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Ingredients

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Fish

Vegetables

Saffron Butter

Method

Preparation

1

Prepare the Potatoes

Preheat the oven to 400°F (200°C). Wash the fingerling potatoes and slice them in half lengthwise. Toss with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes or until golden and tender.

2

Prepare the Fennel

Slice the fennel bulb thinly and sauté it in a pan over medium heat with olive oil until tender and caramelized, about 10-15 minutes.

3

Prepare the Saffron Butter

In a small saucepan, melt the butter over low heat. Add saffron threads and lemon juice, stirring to combine. Keep warm.

Cooking the Fish

4

Roast the Branzino

Season the branzino filets with salt and black pepper. Heat a skillet over high heat with a little olive oil. Sear the filets skin-side down for about 3-4 minutes until crispy. Transfer to the oven and roast for an additional 5-7 minutes or until cooked through.

Serving

5

Plate the Dish

On each plate, arrange a portion of the roasted fingerling potatoes, fennel confit, and the roasted branzino. Drizzle with saffron butter and garnish with charred scallions.