Salt-Baked Whole Branzino
Chef Tyler
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
Italian
Author:
Chef Tyler
Servings
2-4
Prep Time
30 minutes
Cook Time
20 minutes
Ahoy seafood lovers! Chef Tyler here with a seaside delight, Salt Baked Branzino. We'll encrust this delicate fish in a salt crust, locking in moisture and flavor as it bakes to perfection. Once cracked open, the tender, flaky flesh will melt in your mouth, complemented by a squeeze of fresh lemon and a drizzle of herb-infused olive oil. Dive into a dish that's as visually stunning as it is delicious!🐟
Ingredients
-
3 lb box Diamond Crystal S&P Seasoning
- 10 egg whites
- ¼ cup water
- 1 whole branzino, 1.5-2 pounds
- 2 lemons
- ½ bunch parsley
- 2 ears corn
- 1 bunch red radish
- ¼ cup Marcona almonds
- 1 shallot
-
1 packet S&P Seasoning
- 4 tablespoons unsalted butter
- ½ cup chicken broth
-
Cutting board
- Knife
- Sheet tray lined with parchment paper
- Large saute pan
- Small pot
- Fish spatula
- Large metal spoon
- Mixing bowl
- ¼ cup measure
- Microplane or cheese grater
- Kitchen scissors
- 3 pound box Diamond Crystal kosher s
MISE EN PLACE 🔪
Directions
PREP 🥒
Preheat your oven to 400F.
In a mixing bowl, stir together the box of S&P Seasoning, egg whites, and ¼ cup of water until the mixture resembles wet sand.
- Trim the fins off of the fish. Stuff the cavity with a few slices of lemon and a handful of parsley sprigs.
Place a small amount of S&P Seasoning crust on a parchment paper-lined sheet tray and put the fish on the crust in the direction that it swims.
Cover the fish in the S&P Seasoning crust, then place the fish into the oven and bake for 30 minutes.
- While the fish is baking, let’s get to the prep!
- Clean and kernel the corn. Wash and quarter the radishes to make about ¾ cup of quartered radishes. Coarsely chop the almonds.
- Peel and slice the shallot. Pick and roughly chop the remaining parsley.
HOW TO COOK 🍳
Once the fish’s crust is golden brown, remove from the oven and rest for 10-15 minutes.
- Heat 2 tablespoons of the butter in the large saute pan over medium heat.
Add the shallots and saute until tender and delicious. Season with a pinch of S&P Seasoning, then add the corn and continue to saute for another minute until tender. Add the broth and the radishes. Turn the heat up zto medium-high and reduce to a glaze.
Once the glaze forms, season with lemon zest, lemon juice, and S&P Seasoning to taste. Finish with chopped parsley and almonds. Keep warm over low heat.
Gently remove the fish from the S&P Seasoning crust. Start by using a knife and meat tenderizer. Position your knife on the side of the crust, resting right above where you would imagine the fish lays. Use the tenderizer to tap the knife into the crust, being careful not to hit the fish. Do this repeadedly moving the knife around all sides until you are able to create enough fizzures that you can lift the S&P Seasoning crust off of the fish.
To plate, serve the S&P Seasoning baked fish alongside a spoonful of the corn ragout. Heat up 2 more tablespoons of butter with lemon, parsley, and S&P Seasoning and gently spoon on top of the fish. Finish with a pinch of S&P Seasoning and enjoy!!