Slow-roasted branzini for effortless, elegant entertaining. A simple, oven-to-table recipe designed for everyday gatherings.
Details
Category: Main Dish
Prep Time: 5-minutes
Cook Time: 15-minutes
Total Time: 20-Minutes
Servings: 2
Ingredients – For the Branzini
- Extra-virgin olive oil
- 2 whole branzini, cleaned (head and tail on)
- Kosher salt and freshly cracked black pepper
- 1 lemon, sliced into rounds
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup fresh dill, chopped
INSTRUCTIONS
Slow-Roast the Branzini
Preheat the oven to 400°F and position a rack in the center.
Lightly coat your Hestan NonStick Roaster with olive oil.
Pat the branzini dry. Using a sharp knife, make two shallow slits on each side of each fish.
Season generously inside and out with kosher salt and black pepper.
Stuff the cavities with lemon slices and red onion.
Arrange the branzini in the roaster and drizzle lightly with olive oil.
Roast for 10–12 minutes, carefully turning once, until the flesh is opaque and flakes easily.
For a lightly crisped skin, switch the oven to broil and place the roaster about 6 inches from the heat for 2–3 minutes, watching closely.
Finish & Serve
Transfer the branzini to a serving platter or serve directly from the Hestan NonStick Roaster.
Spoon the warm cherry tomatoes over the fish and finish with fresh dill.
Serve alongside the farro salad, family-style.
Enjoy!
