Branzini with Preserved Lemons, Olives and Salsa Verde
I like to bake this dish in a terracotta planter base (one without a hole in the bottom) and serve it from oven to table.
4 - 6 oz. sea bass or other fish, such as halibut, cod, tilapia or even salmon. {make sure you buy only safely & humanely approved sea bass}
1/4 c. sliced Preserved Lemons, about 3 wedges (rinse lemon and remove and discard pulp before slicing)
1/2 c. Citrus Fennel or Antipasti olives
{our NEW! Citrus fennel olives will be on our website soon}.
3 T. Olive oil from the antipasti Olives
Wild Oregano & Sage aromatic salt (or kosher salt)
Freshly cracked pepper to taste
Preheat oven to 375 degrees F.
Cut fillets into 2-inch pieces and place in an oven proof baking dish or terracotta platter. Scatter the preserved lemon slices and olives over the fillets. Drizzle with olive oil and season with the salt and pepper. Bake until the fish is just cooked (it should be firm to the touch), 7-10 minutes.
To make the sauce:
Salsa Verde
1/2 c. Italian parsley leaves
2 T. plus 1 teaspoon champagne vinegar
Zest and juice of 1 lemon
2 T. chopped fresh chives
2 T. capers, drained or rinsed, if salt packed
2 large cloves garlic, chopped
1 t. coarsely chopped sage leaves
1 t. fresh oregano leaves
1 t. kosher salt
1 t. freshly cracked black pepper
3/4 c. Tuscan Extra Virgin Olive Oil
2 T. aromatic lemon oil (optional)- not currently on the site, but available.
In a blender or food processor, add all of the ingredients except the oils. Process on high speed, slowly adding the olive and lemon oils in a steady stream through the top of the blender or processor, until the mixture is smooth and emulsified.
Makes 1/2 cup.
NOTE: you can substitute salsa verde with Bella Cucina Garden Herb Sauce.
I like to bake this dish in a terracotta planter base (one without a hole in the bottom) and serve it from oven to table.
4 - 6 oz. sea bass or other fish, such as halibut, cod, tilapia or even salmon. {make sure you buy only safely & humanely approved sea bass}
1/4 c. sliced Preserved Lemons, about 3 wedges (rinse lemon and remove and discard pulp before slicing)
1/2 c. Citrus Fennel or Antipasti olives
{our NEW! Citrus fennel olives will be on our website soon}.
3 T. Olive oil from the antipasti Olives
Wild Oregano & Sage aromatic salt (or kosher salt)
Freshly cracked pepper to taste
Preheat oven to 375 degrees F.
Cut fillets into 2-inch pieces and place in an oven proof baking dish or terracotta platter. Scatter the preserved lemon slices and olives over the fillets. Drizzle with olive oil and season with the salt and pepper. Bake until the fish is just cooked (it should be firm to the touch), 7-10 minutes.
To make the sauce:
Salsa Verde
1/2 c. Italian parsley leaves
2 T. plus 1 teaspoon champagne vinegar
Zest and juice of 1 lemon
2 T. chopped fresh chives
2 T. capers, drained or rinsed, if salt packed
2 large cloves garlic, chopped
1 t. coarsely chopped sage leaves
1 t. fresh oregano leaves
1 t. kosher salt
1 t. freshly cracked black pepper
3/4 c. Tuscan Extra Virgin Olive Oil
2 T. aromatic lemon oil (optional)- not currently on the site, but available.
In a blender or food processor, add all of the ingredients except the oils. Process on high speed, slowly adding the olive and lemon oils in a steady stream through the top of the blender or processor, until the mixture is smooth and emulsified.
Makes 1/2 cup.
NOTE: you can substitute salsa verde with Bella Cucina Garden Herb Sauce.
Buon appetito! copyright 2011 Alisa Barry
