Roasted Branzino (mediterranean Sea Bass) Filet Recipe
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 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.
- 2
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.
- 3
- 4
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.
Cooking the Fish
- 5
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.