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Crispy Roasted Branzini with Burst Tomatoes and Butter Beans
Crispy Roasted Branzini with Burst Tomatoes and Butter Beans
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Crispy roasted whole branzini with savory tomato, leek, and butter bean blend for an elegant dinner.
Ingredients:
  • 1.5 tablespoons olive oil, divided
  • 0.5 cup sliced leek
  • 0.5 cup thinly sliced carrot
  • 1 cup cherry tomatoes
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves, plus more for garnish
  • 0.5 teaspoon crushed red pepper
  • 0.5 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup chicken broth
  • 0.75 cup canned butter beans, drained and rinsed
  • 1 teaspoon ground black pepper, divided
  • 2 Branzino (sea bass) fish, cleaned
  • 0.75 teaspoon kosher salt
  • 1 large lemon, sliced
  • 2 tablespoons unsalted butter
  • crusty bread for serving
Instructions:
  • Preheat the oven to 450 degrees F (230 degrees C) with the rack positioned in the center.
  • In a high-sided skillet over medium heat, heat 1 1/2 teaspoons of oil. Sauté leek and carrot until softened for about 3 minutes. Stir in tomatoes, garlic, thyme, and crushed red pepper; cook until fragrant for 1 to 2 minutes. Pour in white wine and simmer until reduced by half, approximately 4 minutes. Stir in chicken broth, beans, and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until tomatoes burst and carrots are tender, about 25 minutes.
  • Prepare a large, rimmed baking sheet by lining it with aluminum foil. Rub the fish with the remaining 1 tablespoon of oil, then sprinkle evenly with salt and the remaining 1/2 teaspoon of pepper. Fill half of the fish cavities with lemon slices and spread the remaining slices on the baking sheet. Create 2 foil logs and use them to prop up the fish cavity-side down on the baking sheet.
  • Roast the fish in the oven until the flesh turns opaque and the skin crisps up, approximately 25 minutes.
  • Incorporate the butter into the bean mixture. Enjoy in shallow bowls alongside the roasted branzino and lemons. Garnish with additional thyme leaves and serve promptly with crusty bread.

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