Valerie Bertinelli's Baked Branzino with Citrus Gremolata
Fillet with rucola
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4

Don't be intimidated by the gremolata. It sounds very fancy and technical, but it is really just citrus zest mixed with parsley, olive oil and red pepper flakes. It's so easy to make and adds, big, bold flavor to the delicate fish fillets.

 

Ingredients

    • 2 tablespoons olive oil, plus more for the pan
    • Six 3- to 4-ounce branzino fillets, bones removed
    • Kosher salt and freshly ground black pepper
    • 2 lemons
    • 2 oranges
    • 1/2 cup flat-leaf parsley, finely chopped
    • 1 tablespoon good-quality extra virgin olive oil
    • 1 pinch crushed red pepper flakes

Preparation

1. Preheat the oven to 375°F.

2. Generously grease a large rimmed baking sheet with olive oil.

3. Arrange the fillets on the baking sheet in one layer. Drizzle the 2 tablespoons of olive oil over the fish and season with salt and black pepper. Bake until the fish is flaky and just fully cooked through, about 12 minutes.

4. Meanwhile, finely grate the zest of 1 lemon and 1 orange into a small bowl and add the parsley, good olive oil, red pepper flakes, a pinch of salt, a few grinds of black pepper, juice of half the lemon and juice of half the orange. Stir gently to combine.

5. Slice the remaining lemon and orange. Serve the fish topped with the gremolata and citrus slices.