Attention to detail and timing in this dish is key. The vegetables in this seasonal ratatouille are cooked separately to preserve their individual textures and then cooled completely. When ready to serve, the ratatouille is then reheated just as the branzino begins to cook. Recipe courtesy of Bagatelle NYC Executive Chef Nicolas Frezal.
A great Mediterranean fish. Be sure to ask the fish market take the head and scales off, as well as to butterfly and debone each fish. Sprinkle seasoned breadcrumbs, salt, pepper, olive oil, Italian parsley, and fresh lemon slices inside the fish. Bake in the oven at 350 degrees for 30 minutes. Always drink a crisp, acidic white wine with this dish. I like Benanti Bianco di Caselle 2011, Sicilia.
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special fish dish. Grilled branzino is served alongside a fresh bulgar salad for a nutritious and flavorful meal.
Click here for more Dish with Diane: Chef Inspired Healthy with Michael Psilakis. Or click here to watch the video.
If you're lucky enough to be in the Acela Club at the New York Met's Citi Field, you're lucky enough to enjoy this elegant dish.This recipe makes it easy to enjoy the luxuries of the Acela Club at home.
The Good News Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor.
Ladolemono, with its one-to-one acid-to-oil ratio (as opposed to the usual one-to-three), is a classic Greek vinaigrette that gives a flash of brightness to grilled octopus, shrimp, squid, or the smoky, crispy skin of a whole branzino.
The Good News Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor. Plus: F&W's Fish and Seafood Cooking Guide
For this recipe, David Pasternack uses "unrefined" sea salt, which has no additives such as iodine or those that prevent caking, so these salts are often moist. He also told us we could coat the fish with an additive-free kosher salt. It worked nicely but required more egg whites (6 total).