Crispy Roasted Branzini with Burst Tomatoes and Butter Beans
Description
This crispy roasted whole branzini is served with a savory blend of tomatoes, leeks, and butter beans for an elegant dinner presentation.
Ingredients
•
1 1/2 tablespoons olive oil, divided
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1/2 cup sliced leek
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1/2 cup thinly sliced carrot
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1 cup cherry tomatoes
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3 cloves garlic, minced
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2 teaspoons fresh thyme leaves, plus more for garnish
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1/2 teaspoon crushed red pepper
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1/2 cup dry white wine (such as Sauvignon Blanc)
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1 cup chicken broth
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3/4 cup canned butter beans, drained and rinsed
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1 teaspoon ground black pepper, divided
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2 Branzino (sea bass) fish, cleaned
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3/4 teaspoon kosher salt
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1 large lemon, sliced
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2 tablespoons unsalted butter
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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.