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CookTeaser

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RECIPE

Serves 2

A CookTale

If you reside in New York City or within its environs, there is a market that’s a must visit, (if you haven’t already). Chelsea Market on West 15th Street. Within its cavernous space are vendors with products beyond reality. One of them is The Lobster Place, without doubt the freshest seafood you will ever encounter outside of a fishing dock. That is where the two Branzinos for dinner were “caught”. With sides like oven roasted Potatoes with Guanciale, roasted Cauliflower florets and Caper Butter, we were very pleased with our fresh-as-can-be dinner.

INGREDIENTS

2 1-Pound Branzinos (scaled & gutted by the fishmonger)
1 Lemon, sliced into rounds
2 Large Rosemary sprigs
3 TB of EVOO
Sea Salt & Black Pepper

For the Caper Butter

1 Stick of unsalted Butter (softened)
1 TB of finely chopped Capers
1 TB of fresh Lemon Juice
1 TB of fresh Parsley (chopped)

METHOD

1. Preheat the oven to 425°.

2. Make the Caper Butter. In a medium bowl, mix the Butter with the Capers, Lemon Juice & Parsley. Season with Salt. Set aside at room temperature.

3. Season the Branzino cavities generously with Salt & EVOO, & stuff 4 lemon rounds & 1 Rosemary sprig in each. Then season their outsides with EVOO, Salt & Pepper.

4. In a large, nonstick, ovenproof skillet, heat 2 TB of the EVOO until shimmering. Add the Branzinos & cook over high heat until the skin is browned & crisp, about 3 minutes per side. Transfer the skillet to the oven. Roast the fish for about 8 minutes, or until just cooked through. Test the fish with the point of a knife.

5. Plate the Branzinos (filleted or whole) with the roasted vegetable sides. Add Caper Butter to each plate.

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