IE 11 is not supported. For an optimal experience visit our site on another browser.

Cedar Plank Branzino with Leeks, Peas and Asparagus

COOK TIME
20 mins
PREP TIME
10 mins
SERVINGS
2
RATE THIS RECIPE
(23)
Scott Conant
Zach Pagano/TODAY
COOK TIME
20 mins
PREP TIME
10 mins
SERVINGS
2
RATE THIS RECIPE
(23)

Ingredients

Glaze (optional)
  • 1 onion, finely diced
  • 1/2 cup garlic, chopped
  • 2 heaping tablespoons capers, roughly chopped
  • 1 12-ounce can tomatoes
  • 1 heaping tablespoon tomato paste
  • 2 sprigs fresh oregano
  • 1 large teaspoon toasted and ground fennel seed
  • Branzino
  • 2 branzino, butterflied
  • 2 cedar planks, soaked in water for 1 hour
  • Kosher salt and freshly ground black pepper
  • Olive oil, for drizzling
  • Vegetables
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced leeks (white and light green parts only), rinsed very well
  • 1 pinch crushed red pepper flakes, plus more to taste
  • Kosher salt
  • 1 cup thinly sliced asparagus (about 1/2 pound)
  • 1 cup fresh peas, blanched if very large
  • 1 lemon, four very thin slices taken from it, and those slices cut into quarters
  • 1 tablespoon chopped fresh tarragon
  • Freshly ground black pepper, to taste
  • Chef notes

    I love this recipe because it's healthy, flavorful and I never feel guilty eating it. The fresh spring vegetables compliment the light, flaky fish while the lemon adds a fresh brightness.

    Technique tip: Soak the cedar plank it doesn't burn in the oven while providing a great transfer of smoky flavor.

    Swap option: You can use sea bream or any light, flaky fish filet that is not more than half 1/2-inch thick.

    Preparation

    For the glaze:

    In a small bowl, combine all the ingredients and stir well to combine.

    For the branzino:

    1.

    Preheat oven to 425°F.

    2.

    Place fish, skin side-down, on each cedar plank and brush liberally with the glaze, if using. Season with salt and pepper and drizzle lightly with olive oil.

    3.

    Place in the oven and bake for 8-12 minutes.

    For the vegetables:

    Heat the olive oil in a large sauté pan over medium-high heat. Add the leeks and the pepper flakes and season with a little salt. Cook, stirring, until the leeks are tender and a bit browned, 8-10 minutes. Add the asparagus and peas, and cook, tossing the mixture together, until the asparagus is crisp-tender, 3-4 minutes. Add the sliced lemon and cook, stirring occasionally, until the lemon has wilted, about 2 minutes. Add the tarragon, stir to combine well, and remove the vegetables from heat. Squeeze a little lemon juice from the remaining lemon over all. Taste and season with addition salt, if needed, and a little and black pepper.

    To serve:

    Spoon the vegetables over the fish and serve on the cedar planks.