Branzino Recipe
Cauliflower Purée, Spinach, Crispy Mushrooms + Orange Sauce
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Ingredients
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Branzino
Cauliflower Purée
Spinach
Crispy Mushrooms
Orange Sauce
Method
Branzino
- 1
Prepare the Fish
Preheat your oven to 400°F (200°C). In a large baking dish, drizzle olive oil and place the branzino fillets skin-side down. Season generously with salt, black pepper, lemon zest, and lemon juice. Let marinate for about 15 minutes.
- 2
Bake the Fish
Bake the marinated branzino in the preheated oven for about 15-20 minutes, or until the fish flakes easily with a fork.
Cauliflower Purée
- 3
Cook the Cauliflower
While the fish is baking, bring a large pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 10-12 minutes.
- 4
Blend the Purée
Drain the cauliflower and transfer it to a blender. Add butter, heavy cream, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Spinach
- 5
Sauté the Spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add the fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.
Crispy Mushrooms
- 6
Orange Sauce
- 7
Make the Sauce
In a small saucepan, combine fresh orange juice, honey, and soy sauce. In a small bowl, mix cornstarch with water until smooth. Add the cornstarch mixture to the saucepan. Cook over medium heat, stirring constantly, until the sauce thickens, about 3-5 minutes.