Choosing the right fish for the dish is paramount. You are looking for a healthy and fresh branzino that is between a pound or a pound and a half in size. the rest is simple.
1 to 11⁄2 lbs whole branzino, cleaned, scaled, and deboned, with fins, and gills removed
5 tablespoons olive oil
1 bunch thyme, 1 sprig reserved
flour, for dusting
twine, for tying
salt & pepper, to taste
1 red bell pepper, diced
1 green bell pepper, diced
1⁄4 head cauliflower, cut into small florets
2 cloves garlic, roughly chopped
- Preheat oven to 350°F.
- heat 3 tablespoons of olive oil over medium high heat in a large nonstick skillet.
- cut orange in half and squeeze juice of orange by hand inside of fish.
- cut the orange in thin slices and place inside of fish with the thyme sprigs. reserve one of the sprigs for season and garnish at the end.
- tie the fish together at the belly.
- In a large bowl mix a bit of flour with a little salt and pepper.
- carefully place the whole fish in the bowl and then flip to create a light dusting of flour on the fish.
- when the oil is ready, carefully place the fish in the pan and saute for 2 minutes on each side.
- transfer to a roasting pan and cook in oven for 20 minutes.
- In the meantime saute the peppers, cauliflower, and garlic with a tablespoon of olive oil.
- remove fish from oven and transfer to a large serving plate.
- garnish with the sauted vegetables on and around the fish.
- Drizzle remaining tablespoon of olive oil and season with a little salt and pepper.
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