Citrus-Infused Branzino with Rosemary Roasted Potatoes and Parsley Zucchini

Recipe: Branzino with Citrus and Rosemary New Potatoes and Parsley Zucchini

Category: Main Courses
Serves: 4

Ingredients:

Preparation Instructions:

1. Prepare the Branzino (Sea Bass):
   Begin by cleaning the branzino. First, remove the scales and gut the fish. Rinse the fish under cold running water to remove any remaining impurities. Once cleaned, carefully cut off the first fillet from one side of the fish. Then, slice the second fillet, cutting from the head down to the tail, ensuring you remove both the central and lateral bones. Gently lift any remaining bones using a knife and your fingers. Repeat the same process for the second branzino to ensure both fillets are free from bones. Once done, set the fillets aside.

2. Marinate the Branzino:
   Place the prepared fillets in a shallow baking dish. Grate the zest of one lemon over the fillets. Next, cut the lemon and orange in half and squeeze them to extract their juice. You should obtain about 130g of juice in total. Add approximately 20g of extra virgin olive oil to the citrus juice and pour it over the branzino fillets. Rinse the thyme sprigs and add them to the dish. Cover the dish with plastic wrap and allow the fish to marinate for 15-20 minutes to absorb the citrus flavors.

3. Prepare the Rosemary New Potatoes:
   While the branzino marinates, rinse the new potatoes thoroughly, scrubbing their skins to remove any dirt. Cut the potatoes into 3cm cubes to ensure even cooking, leaving the skins on for texture and flavor. Transfer the potato cubes to a bowl and drizzle with olive oil. Season with sea salt, then add one garlic clove (finely chopped) and a few sprigs of rosemary. Toss everything to coat evenly.
   Preheat the oven to 220°C (fan oven) or 140°C (static oven). Arrange the seasoned potatoes on a baking sheet, spreading them out evenly. Roast in the oven for about 20 minutes, or 25-30 minutes if using a static oven. Once cooked, the potatoes should be golden and crispy on the outside. Remove them from the oven and set aside.

4. Prepare the Parsley Zucchini:
   Wash and trim the zucchini, then cut them into cubes roughly the same size as the potatoes. In a large, non-stick frying pan, heat a drizzle of olive oil over low heat. Add one whole garlic clove (unpeeled) to infuse the oil with flavor. Toss in the zucchini cubes and sauté for 7-8 minutes, stirring occasionally to ensure even cooking. While the zucchini cooks, finely chop the fresh parsley. Once the zucchini is tender, stir in the chopped parsley and remove from the heat. Set the zucchini mixture aside.

5. Cook the Branzino Fillets:
   To cook the branzino, heat a non-stick frying pan over low heat and add a drizzle of olive oil. Take the marinated branzino fillets and gently place them in the pan. Pour the citrus marinade into the pan as well. The branzino cooks quickly, so be careful not to overcook it. After about 2-3 minutes per side, the fish should be perfectly cooked, moist, and tender.

6. Assemble and Serve:
   To plate, arrange the rosemary new potatoes on each plate, followed by the parsley zucchini. Top with the freshly cooked branzino fillets, allowing the citrusy marinade to soak into the other ingredients. Serve while still warm for the best flavor.

Tips for a Perfect Branzino with Citrus:

• For an added burst of freshness, garnish the dish with additional fresh herbs like basil or mint.
• If you prefer a more intense citrus flavor, marinate the branzino for up to 30 minutes.
• Ensure the branzino is cooked gently on low heat to preserve its delicate texture and flavor.

Enjoy this vibrant, healthy, and flavorful Mediterranean-inspired dish that’s sure to delight your taste buds!