Steamed Branzino with Seasonal Vegetables
Category: Main Course
Servings: 2
Ingredients
| Ingredient | Quantity |
|---|---|
| Branzino (Sea Bass) | 500g |
| Red Bell Pepper | 1 |
| Green Peas | 300g |
| Celery | 3 stalks |
| Salt (to taste) | q.b. |
| Black Pepper (to taste) | q.b. |
| Extra Virgin Olive Oil | q.b. |
| Extra Virgin Olive Oil | 40g |
| Fresh Basil | q.b. |
| Oregano | q.b. |
| Thyme | q.b. |
| Fresh Parsley | q.b. |
Instructions
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Prepare the Fish: Begin by cleaning the branzino (sea bass). Carefully cut away the dorsal fin, the ventral fins, and the lateral fins, leaving only the tail. Using the back of a knife or an appropriate tool, gently scrape the scales along the fish’s back to make the filleting process easier; leave the remaining scales on the fish.
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Fillet the Fish: Make an incision along the back of the fish, following the spine. Work carefully, first on one side, then the other, to separate the flesh from the bones. Use scissors to cut away the spine, detaching it from the head and tail. Once done, the branzino should be cleaned and intact at the base, ready to be stuffed.
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Prepare the Vegetables:
- Red Pepper: Cut the pepper in half, remove the seeds and any white filaments, then slice it into 1cm wide strips.
- Celery: Using a vegetable peeler, peel thin slices from one of the celery stalks, then cut them in half.
- Green Peas: Shell the fresh peas by removing them from their pods.
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Stuff the Fish: Place the cleaned branzino on a greased baking tray. Season the inside with a pinch of salt. Begin layering the vegetables inside the fish: alternately place the red bell pepper strips, celery slices, and thinly cut celery pieces. Add the fresh green peas. Sprinkle with another pinch of salt and drizzle with olive oil.
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Steam the Fish: Preheat the oven to 100°C (212°F) and set it to the steam function (100% steam). Cook the branzino for about 15 minutes or until the fish is tender and cooked through.
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Prepare the Herb Oil: While the fish is cooking, prepare the herb-infused olive oil. In a blender, combine the fresh basil leaves, oregano, thyme, and parsley. Add enough extra virgin olive oil to create a smooth, aromatic mixture. Blend until the herbs are finely chopped and the oil is infused with their flavors.
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Finish and Serve: Once the fish is cooked, transfer it to a serving platter. Drizzle the freshly prepared herb oil over the branzino. Garnish with additional fresh herbs if desired, and serve immediately for a light, flavorful meal.
This Steamed Branzino with Seasonal Vegetables is a simple yet elegant dish that highlights the delicate flavors of the fish while incorporating fresh seasonal vegetables for a wholesome and satisfying meal. The herb-infused olive oil adds an aromatic finish, making each bite a delightful experience. Perfect for a healthy, flavorful dinner or special occasion!
