Branzino | Yemenite Curry, Dandelion Greens Recipe

Al Ha’esh

1. 1

   Preparing the Fish

   Preheat your oven to 400°F (200°C). Rinse the branzino under cold water and pat dry with paper towels. Make three diagonal slashes on each side of the fish to help it cook evenly.

2. 2

   Seasoning the Fish

   Rub the branzino with olive oil, salt, and black pepper, ensuring to coat both the inside and outside of the fish. Squeeze lemon juice over the fish and set aside.

3. 3

   Making the Curry Sauce

   In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and grated ginger. Sauté until fragrant, about 1-2 minutes.

4. 4

   Adding the Curry Powder

   Add the Yemenite curry powder to the saucepan and stir for another minute until the spices are well combined with the garlic and ginger.

5. 5

   Incorporating Coconut Milk

   Pour in the coconut milk and bring the mixture to a gentle simmer. Stir well and let it cook for about 5 minutes to allow the flavors to meld. Season with salt and black pepper to taste.

6. 6

   Cooking the Dandelion Greens

   Add the chopped dandelion greens to the saucepan and stir them into the curry sauce. Cook for another 5-7 minutes until the greens are wilted and tender.

7. 7

   Baking the Fish

   Place the seasoned branzino on a baking tray lined with parchment paper. Pour the curry sauce with the dandelion greens over the fish, ensuring it's well covered. Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

8. 8

   Serving

   Remove the branzino from the oven and let it rest for a few minutes. Serve the fish hot with the curry sauce and dandelion greens spooned over the top.