Crispy Roasted Branzini with Burst Tomatoes and Butter Beans

Branzino is a delicate white fish that is similar to flounder and snapper. You'll love its sweet flavor and elegant presentation.

Crispy Roasted Branzini with Burst Tomatoes and Butter Beans
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hrs 10 mins
Servings:
2

Ingredients

  • 1 ½ tablespoons olive oil, divided

  • ½ cup sliced leek

  • ½ cup thinly sliced carrot

  • 1 cup cherry tomatoes

  • 3 cloves garlic, minced

  • 2 teaspoons fresh thyme leaves, plus more for garnish

  • ½ teaspoon crushed red pepper

  • ½ cup dry white wine (such as Sauvignon Blanc)

  • 1 cup chicken broth

  • ¾ cup canned butter beans, drained and rinsed

  • 1 teaspoon ground black pepper, divided

  • 2 Branzino (sea bass) fish, cleaned

  • ¾ teaspoon kosher salt

  • 1 large lemon, sliced

  • 2 tablespoons unsalted butter

  • crusty bread for serving

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.

  2. Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.

  3. While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.

  4. Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.

  5. Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.

Cook's Note:

I used two 14-ounce branzino for this.

Nutrition Facts (per serving)

935 Calories
34g Fat
33g Carbs
112g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 935
% Daily Value *
Total Fat 34g 44%
Saturated Fat 12g 59%
Cholesterol 266mg 89%
Sodium 2067mg 90%
Total Carbohydrate 33g 12%
Dietary Fiber 8g 30%
Protein 112g
Potassium 1938mg 41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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