30 minutes
A healthy and flavorful seafood dish featuring roasted branzino complemented by a tangy grapefruit and rustic olive-caper tapenade.
Whole Branzino
0 lb
tablespoons
to taste
to taste
Grapefruit, quartered
each
sprigs
Kalamata Olives, pitted, coarsely chopped
cups
Capers, drained, coarsely chopped
tablespoons
Fresh Parsley Leaves, minced
teaspoons
Scallions, minced, white and green parts
tablespoons
1. Prepare the Branzino
Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil. Place the whole branzino on the prepared sheet. Drizzle each fish with 2 tablespoons of extra-virgin olive oil and season with fine sea salt and freshly ground black pepper. Tuck a quarter of grapefruit and a sprig of fresh rosemary into the cavity of each fish.
2. Roast the Fish
Roast the branzino in the preheated oven for about 20 minutes until the skin is crispy and the flesh is opaque and flakes easily.
3. Make the Tapenade
Combine the chopped Kalamata olives, capers, minced parsley, and scallions in a small bowl. Stir in 2 teaspoons of extra-virgin olive oil to bring the mixture together.
4. Serve the Dish
Carefully remove the flesh from the bones of the cooked branzino and plate it. Spoon the olive-caper tapenade over the top and drizzle with reserved grapefruit juice and an extra splash of olive oil before serving.
The quality of your fish is paramount. Look for clear eyes, shiny skin, and a fresh ocean smell when purchasing. If possible, have the fishmonger clean and scale the fish for you, while keeping the integrity of the fish intact for even cooking.
Achieving a perfect sear on the branzino's skin is crucial. Ensure your pan is hot and oiled enough to prevent sticking. Press down gently on the fish as it cooks to prevent it from curling. The skin should become crisp and golden brown, a visual and textural contrast to the tender fish.
Supreme the grapefruit to remove any bitterness from the membranes and pith. This will also make for a more aesthetically pleasing presentation and provide superior texture and flavor integration. Collect any extra juice for dressing later.
Finish with flaky sea salt or a touch of good-quality finishing oil to elevate the dish. This will add complexity and layer the flavors just before serving.
When making the Olive-Caper Tapenade, tasting as you go is essential. The olives and capers are salty, so be cautious with additional salt. Incorporate fresh herbs like parsley or basil for brightness, and consider adding a touch of lemon zest to enhance the citrus notes and balance the briny elements.
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