Whole Roasted Bronzino

Preparation

For the Roasted Whole Bronzino:

1. Preheat an oven to 450*F. Line a sheet tray with parchment paper and lightly spray or oil the parchment.
2. Dry the branzino, inside and out. Score the fish skin, three times diagonally, on each side. Season the outside and cavity of the fish with salt and pepper. Fill the cavity with half of the lemon slices, herbs, and whole garlic. Drizzle the inside and outside of the fish with EVOO.
3. Roast on a lined sheet tray until the fish reaches an internal temperature of 135*F (about 20 minutes). Rest for at least 5 minutes before serving.
4. Garnish with charred lemon halves and serve with grilled asparagus and sides of salsa verde and Calabrian chile garlic crunch.

For the Grilled Asparagus:

1. Preheat and oil a grill. Oil and season the asparagus with salt and pepper. Grill the asparagus until grill  marks develop on both sides and the asparagus is tender but not mushy.
2. Plate the asparagus and drizzle with EVOO and garnish with lemon zest.

For the Italian Salsa Verde:

1. Combine everything in a mixing bowl and mix well. Let sit for at least 5 minutes. Taste and season with salt if needed.

For the Calabrian Chili Crunch:

1. Combine the EVOO, garlic, and shallot in a small saucepan. Cook over low heat until the garlic is golden and crisp (about 8-12 minutes).
2. Remove from heat, strain, and transfer the garlic and shallots to a bowl. Add the Calabrian chiles, tomato paste, oregano, fennel seed, salt, and sugar to the garlic and shallots. Heat the oil to 135*F and pour it over the solid ingredients.
3. Stir well, add the panko. Cool and store for use.

Ingredients

For the Roasted Whole Branzino:

(Yield: 1ea)

• Whole Branzino, cleaned and scaled: 1.5-1.75#
• Kosher Salt: as needed
• Ground Black Pepper: as needed
• EVOO: as needed
• Lemon Slices, thin: 5ea
• Parsley, whole: 20g
• Thyme, sprigs: 5g
• Oregano, whole: 5g
• Garlic, peeled: 5ea

For the Grilled Asparagus (Yield: 14 spears)

• Asparagus, woody end removed: 14 spears
• Blended Oil: as needed
• Kosher Salt: as needed
• Ground Black Pepper: as needed
• EVOO: as needed
• Grated Lemon Zest: as needed

For the Italian Salsa Verde:

(Yield: 1 cup)

• Shallot, brunoise: 35g
• Parsley, chiffonade: 20g
• Basil, chiffonade: 20g
• Anchovy FIlet, in oil, minced: 4ea
• Capers, rinsed and chopped: 25g
• EVOO: 140g
• Kosher Salt: as needed

For the Calabrian Chile Garlic Crunch:

(Yield: 1 cup)

• EVOO: 165g
• Garlic, thinly sliced: 40g
• Crushed Calabrian Chiles, drained: 60g
• Tomato Paste: 16g
• Shallot, brunoise: 10g
• Dried Oregano: 1g
• Fennel Seed, toasted, crushed: 1g
• Kosher Salt: 4g
• Granulated Sugar: 2g
• Panko, toasted: 10g

For the Roasted Whole Branzino Build:

(Serves 2)

• Whole Roasted Branzino: 1ea
• Grilled Asparagus: 14 spears
• Italian Salsa Verde: as needed
• Calabrian Chile Garlic Crunch: as needed
• Charred Lemon Halves: 2ea