Whole Roasted Branzino + The Fixins'

Food memories can be some of the sweetest to recall, transporting you back to times, places, scenes--and tastes--that make life special for all the right reasons.   One such memory recently came to mind, as I recalled a scrumptious Whole Roasted Branzino that I had enjoyed at the Italian food emporium, Eataly, during one of my jaunts to NYC.

A simple, yet elegant, preparation served up amazingly moist and succulent fish, with a crispy skin to match, for one of the best seafood bites I had enjoyed to date.  And with that delicious memory now back in view, I set out to bring the same delectable bite to my kitchen. 

My first time preparing a whole fish, rather than fillets, I was excited as much by the presentation of the dish, as I was the preparation.  I decided to stuff the fish with the wonderful flavors of citrus, onion and herbs, with an outcome that was as delicious as what I recalled at the restaurant.  I added to the decadence with a creamy parsnip puree and crispy, roasted kale to round out one amazing meal—and another delectable memory.

Happy Eating!

Whole Roasted Branzino

Ingredients:

2 Whole Branzino, cleaned, with head and tail intact (tip: get your fishmonger to do this)

Fresh thyme sprigs

2 teaspoons fresh lemon juice and lemon slices for stuffing

Onion slices

Kosher Salt

Flaked Sea Salt, optional

Freshly ground black pepper

Olive oil

1/4 cup dry white wine 

1/4 cup water 

Method: 

Preheat oven to 350°F. 

Sprinkle fish inside and out with kosher salt and pepper. Stuff each with thyme sprigs, onion and lemon slices. Arrange fish in 13x9x2-inch glass baking dish. Pour in wine, 1/4 cup water, and lemon juice. Drizzle with 1 1/2 tablespoons oil.

Roast fish 35 minutes. Remove from oven and finish with a drizzle of olive oil and sprinkle of sea salt, if using.

Recipe adapted from Bon Appetit

Roasted Kale   

Ingredients:

Kale, chopped or torn into leaves

Olive oil

Kosher salt

Freshly ground black pepper

Method:
Arrange kale on a baking sheet.  Drizzle with olive oil and season liberally with salt and pepper.  Toss to combine and place in preheated 350 F oven.  Roast for 25-30 minutes, or until preferred crispness. 

 

 

Simple. Scrumptious. Salmon.

Not everyone I know loves salmon.  But when it comes to the health benefits that this fatty fish dishes up (it's laden with Omega 3s and other essential nutrients, like Vitamin D, and offers preventive protection against various diseases) along with its second-to-none adaptability to a variety of preparations (my favorites include sushi, grilled, pan roasted, blackened and steamed), I have to wonder what's not to love. 

So when I recently found myself approaching dinnertime with no plan or clue of what to eat (does that ever happen to you? :) ), I resorted to my trusty super fish.  Deciding between a grilled or steamed bite was my next (and final) decision to get some food on the table and in my tummy pronto.  I opted for the 'fix it and forget it' steamed preparation and within a matter of minutes, succulent, buttery and perfectly moist salmon was mine for the feasting.

If you're ever in need of a satisfying and healthy meal, that comes together in sheer minutes, I offer you simple, scrumptious salmon.

Happy Eating!

A succulent, flavorful finish

Salmon in Parchment
I love cooking en papillote, especially seafood, and this salmon is a delicious reminder why.

Ingredients:
Salmon fillet
Sea salt
Freshly ground black pepper
Fresh thyme sprigs
Lemon slices
A "pat" of butter
1 tablespoon of white wine
Parchment for wrapping

Method:
Preheat oven to 375 degrees F
 
Place salmon in the middle of a parchment square and season liberally with salt and pepper.  Top with lemon slices, butter and thyme.  Drizzle with white wine.  Fold parchment into a tight pouch (folding the tops down and twisting the sides, ensuring it's tightly sealed to allow for steaming.)  Place pouch on a baking sheet and bake in the oven for 12-14 minutes (depending on the thickness/size of the fillet.)  Remove from the oven, open pouch and enjoy!

 

Simply Delicious: Pan-Seared & Oven-Roasted Salmon

In food and cooking, simple tastes and preparations can sometimes be overlooked.  But the truth is, simple--done right--is hard to trump.  Simple, yet exquisite, preparation and execution allows the true tastes and textures of food to take the lead. 

I love the entire spectrum of cooking and, admittedly, I get my share of thrills from taking on--and mastering--involved dishes and techniques.  But I equally appreciate and welcome those dishes that yield the most amazing tastes and results without the big production that can be deemed synonymous with great food.

This appreciation rings true with one of my favorite salmon preparations.  Minimal ingredients--olive oil, salt, pepper, salmon--coupled with some exceptional techniques known for making food taste most wonderful = my pan-seared and oven-roasted salmon.  The perfect sear outside and moist, flaky salmon inside yields what could easily be a restaurant quality dish that's nothing short of simply delicious.

Happy Eating!

Pan-Seared & Oven-Roasted Salmon

Ingredients:

Pan-Seared & Oven-Roasted Salmon

Salmon Fillet
Olive oil
Kosher salt
Freshly ground black pepper

Pre-heat oven to 425 degrees F.

Lightly drizzle olive oil on salmon fillet(s) and season liberally with salt and pepper.  Pre-heat an oven-safe skillet over medium-high heat.  Add salmon fillet(s) to hot skillet and sear on each side for 2 minutes each.  Place skillet in pre-heated oven and roast for an additional 7-10 minutes, depending on the size of the fillet(s).  (Be careful not to overcook!)  Remove from oven, dress with freshly squeezed citrus juice and enjoy!    

Fish en Papillote

Fish en Papillote

With all the glorious comfort food recipes that we naturally gravitate towards this time of the year, I thought a (brief) departure of sorts was in order.  And if I'm stepping away, it better be well worth it. And it is. 

Fish en Papillote (fish baked in parchment) is the loveliest recipe, and it hits all the right notes.  Easy--check.  Healthy--check.  Elegant--check.  Quick--check.  Dinner party worthy--check.  Dine on a dime--check.  Relatively foul-proof--check.  Open for interpretation--check!

With all these credentials, it's not hard to imagine how taking in a delicious piece of fish, accompanied with varied flavors of vegetables, herbs, seasonings, a splash of wine and, yes, a little butter, steamed in a neat little pocket, could be anything other than the proverbial "no brainer".  And a yummy one, at that. 

While great by its lonesome, I recommend pairing with a favorite side or two (flash fried purple potatoes are my current favorite for the nice contrast of texture), and you've got a meal that comes together--and tastes--like no other. 

Happy Eating!

Fish en Papillote

4 Tilapia fillets or other white fish
1/2 red bell pepper, julienned

1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine

Preheat oven to 375 degrees F.


In a bowl, mix together the peppers, carrot and garlic. Add the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. 
Adapted from Melissa D'Arabian