Steamed Branzino with Vegetables
Category: Main Dishes
Serves: 4
This Steamed Branzino with Vegetables recipe is an elegant, healthy dish that brings together the delicate flavors of fresh fish and vibrant, perfectly cooked vegetables. The branzino (also known as Mediterranean sea bass) is steamed to tender perfection and paired with a colorful medley of carrots, zucchini, green beans, and potatoes, all enhanced by aromatic herbs and a drizzle of fresh basil and spring onion sauce.
Ingredients
| Ingredient | Quantity |
|---|---|
| Branzino (Mediterranean Sea Bass) | 3 whole fish |
| Carrots | 170g |
| Green Beans | 160g |
| Zucchini | 160g |
| Potatoes | 160g |
| Black Olives | 20 |
| Fresh Dill | 20g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Water | 1 liter |
| Dry White Wine | 50ml |
| Black Peppercorns | 6 |
| Fresh Spring Onions (Cipollotti) | 2 |
| Leeks | ยฝ |
| Butter | 80g |
| Fresh Basil | 5 leaves |
| Fine Salt | to taste |
Instructions
Step 1: Prepare the Steamer Base
Start by preparing the water for steaming. In a large pot, pour in 1 liter of water and add the dry white wine and the black peppercorns. Bring the water to a boil, allowing the wine and spices to infuse into the liquid. This aromatic base will help season the fish while it steams.
Step 2: Prepare the Vegetables
While the water is heating, prepare the vegetables. Peel the carrots, zucchini, and potatoes, then cut them into thin matchsticks. For the green beans, trim the ends and cut them into smaller pieces if necessary. In a separate pot or steamer, bring the vegetables to a boil and cook for about two minutes. Add the green beans, then season with salt and black pepper. Cover and let the vegetables steam until tender. Set the cooked vegetables aside.
Step 3: Clean the Branzino
Next, prepare the branzino. Carefully remove the bones from each fish fillet, leaving the skin intact. To do this, gently open each fillet and use a pair of tweezers or pliers to remove any remaining bones. Once the bones are removed, run your finger over the fillet to check for any missed bones. If you find any, remove them carefully.
Step 4: Garnish the Fish
Using a mandoline, thinly slice the remaining carrot into long, delicate ribbons. Lay these carrot ribbons on top of each branzino fillet. Top each fillet with a small tuft of finely chopped fresh dill or parsley. To secure the fillets, fold the edges towards the center, forming small medallions. Tie each medallion with kitchen string to hold its shape during steaming.
Step 5: Steam the Branzino
Once the vegetables are finished, remove them from the steamer and replace them with the branzino medallions. Season the fish with a pinch of salt and black pepper, then cover with a lid. Steam the branzino for 10 minutes, allowing the fish to cook through and absorb the flavors of the infused water.
Step 6: Prepare the Spring Onion and Basil Sauce
While the fish is steaming, prepare the spring onion and basil sauce. In a small pot, bring a little water to a boil and blanch the spring onion stalks for a couple of minutes. Drain the onions and finely chop them, then mix them with fresh basil. Set aside.
Step 7: Assemble the Dish
Once the fish and vegetables are ready, itโs time to assemble the dish. On a large serving platter, arrange the steamed vegetables in an attractive patternโcrossing the carrot, zucchini, and potato sticks to form a decorative base. Place the branzino medallions beside the vegetables.
Step 8: Final Touches
Drizzle the basil and spring onion sauce over both the branzino and the vegetables. Finally, sprinkle some black olives around the plate for an added burst of flavor. Serve immediately and enjoy a light, refreshing, and elegant meal perfect for any occasion.
This Steamed Branzino with Vegetables is a vibrant dish bursting with healthy ingredients. The fish remains tender and moist from the steaming process, while the vegetables provide a satisfying crunch and earthy flavor, all harmonized by the herb-infused sauce.
