whole roasted branzinO
Whole roasted branzino
- 1 branzino approx. 1.5 – 2 pounds
- kosher salt and pepper to taste
- lemon slices
- Fresh herbs i.e thyme, rosemary, bay leaves
- extra virgin olive oil
- 1 10 oz. bag of prewash baby spinach
- 2 teaspoons extra virgin olive oil
- 1 teaspoon crushed garlic
- kosher salt and pepper to taste
Preheat oven to 450°
Make three slits into each side of the branzino fillet.
Season inside and outside of fish with kosher salt and black pepper
Place lemon slices and fresh herbs into each slit to infuse flavor while cooking
Preheat large nonstick pan over very high heat. Add 2 teaspoons of extra-virgin olive oil place fish in the pan for three minutes until crispy. Turn over and brown other side for three minutes and then place pan in oven for an additional 12 to 13 minutes to finish cooking the fish.
While the fish is cooking, sautéed the baby spinach.
Preheat 2 teaspoons of extra-virgin olive oil into a large nonstick pan and add crushed garlic. Add 10 ounces of baby spinach and sauté until spinach cooks down. Season lightly with kosher salt and pepper.
Remove fish from oven and transfer to a large serving platter using two spatulas to keep the fish intact and serve with sautéed spinach.
strawberry and ladyfinger verrine
Strawberry and ladyfinger verrine
- 1 package of ladyfingers
- 2 cups diced strawberries (soaked in 1 tablespoon of grand marnier – optional)
- 3/4 cup freshly whipped cream
- powdered sugar for garnish
- fresh mint sprig for garnish
Place two or three ladyfingers in the bottom of a clear glass and top with some of the diced strawberries and a little bit of whipped cream. Do one more layer of ladyfingers, strawberries and dust with a little bit of powdered sugar and top with whipped cream and garnish with a sprig of fresh mint.
Freshly whipped cream:
Pour 1 cup of heavy whipping cream and a 1/4 cup of powdered sugar into a stand mixer with wire whisk attachment and whisk until medium peaks form. If you do not have a stand mixer you can use a handheld mixer.