Looks super impressive, but isn’t difficult.
- 2 whole branzino – ask your butcher to gut and descale them!
- 1 lemon, sliced thinly
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary, halved
- 2 cups kale, roughly chopped and large stems removed
- 2 handfuls baby potatoes, halved
- 1/2 onion, sliced thinly
- avocado oil (or other high heat oil)
- salt and pepper
- truffle salt
- Cover roasting tray with wax paper
- Check that some white or rosé wine and glasses are in the fridge to cool off
- Preheat oven to 400
- Heat up the grill on medium-high because summer (alt: use grill pan on stove)
- Inspect branzino for any remaining scales or nasty bits – there should be a nice clean cavity ready for you to stuff, and no sharp bits outside.
- Rub branzino liberally (inside the cavity too!) with oil, salt, pepper
- Stuff branzino with herb sprigs and lemon slices
- Toss potatoes and onions with oil, pepper, and any leftover herbs, and spread out on tray
- Roast potatoes and onions at 400 for 25-30 mins
- Make sure branzino and grill are really lubed up with oil – you want to keep the tasty skin on! See my photo? Not enough oil. Don’t do that.
- Grill branzino for 3-5 mins each side. Careful with the flipping – big tongs work best for this.
- Sauté the kale in oil until slightly wilted.
- Toss potatoes and onions in truffle salt. Chef’s crack!
- Gently place branzino in the middle of the plate. Take out the lemon slices to dress up the top, especially if you messed up the skin like I did. You can also remove the herbs and place them around the plate to up the fancy factor.
- Place potatoes on one side of the fish, and kale on the other side.
- Add a few more cracks of pepper with a flourish. You’re so impressive!
- Pour the wine, light a candle or two, snap a pic for your Instagram, and eat up!