Roasted Branzino (mediterranean Sea Bass) Filet Recipe

Prepare the Potatoes

Preheat your oven to 400°F (200°C). Wash the fingerling potatoes and cut them in half. Toss them with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until golden and tender.

Prepare the Fennel

Slice the fennel bulb thinly. In a small saucepan, add a tablespoon of olive oil and sauté the sliced fennel and minced garlic until soft and fragrant. Set aside.

Prepare the Scallions

Trim the roots from the scallions, and cut them in half lengthwise. Heat a grill or skillet over high heat. Grill the scallions for about 2-3 minutes on each side until charred. Set aside.

Prepare the Saffron Butter

In a small saucepan, melt the unsalted butter over low heat. Add the saffron threads and let them steep for a few minutes. Stir in the lemon juice and remove from heat.

Roast the Branzino

Season the branzino filets with salt and pepper. Heat a skillet over medium-high heat with a little olive oil. Place the filets skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip the filets and roast in the oven for an additional 5-7 minutes until cooked through.

Plate the Dish

On each plate, place a portion of the roasted fingerling potatoes, topped with fennel confit. Lay the roasted branzino filet on top and drizzle with saffron butter. Garnish with charred scallions.