Best Roasted Branzino With Lemon And Thyme Recipes

Roasted Whole Branzino image

Provided by Antonia Lofaso

Time 25m

Yield 4 servings

Number Of Ingredients 7

One 2-pound whole branzino
3 cloves garlic, sliced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
3 lemons, sliced
1 bunch thyme
1 bunch flat-leaf parsley, leaves chopped

Steps:

Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.

Roasted Branzino with Lemons image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons olive oil
8 ounces pancetta, diced into 1/4-inch pieces
Vegetable oil cooking spray
2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted
Kosher salt and freshly ground black pepper
2 lemons, zested
1/4 cup roughly chopped fennel fronds
2 tablespoons chopped fresh thyme leaves
2 lemons, thinly sliced
1 medium bulb fennel, thinly sliced
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F.
In a small skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes. Drain on paper towels. Set aside.
Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray. Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta. Pour the wine on top. Lay another piece of foil on top and crimp the edges of both pieces to form a packet. Roast until the flesh is flaky and cooked through, about 25 to 30 minutes. Remove the baking sheet from the oven and let sit for 5 minutes. Carefully remove the top piece of foil. Put the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter on top of the fennel and lemon slices. Garnish with parsley and serve.