She uses red snapper, but it also works for trout and branzino just fine.
- Butter 2 - 4 tbsp
- 1 whole branzino (used here), scaled and cleaned
- 1 Lemon skinned
- 3 thyme sprigs
- 3 twigs of cilantro (coriander leafs)
- 1 yellow zucchini sliced
- Kosher salt or any fancy salt you have in the house
- Sichuan peppercorns, toasted to taste
- 1 fennel bulb, sliced
Spread zucchini and fennel on a large sheet of parchment paper, season well. Place fish on top of the vegetables and season. Salt and stuff the cavity with herbs, lemon slices and sichuan peper. Spread more vegetables over the fish and layer butter slices on top. Wrap fish in paper and tie off with kitchen twine, slice three holes on top for some steam to escape. Bake 40 min @ 400F.
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