Whole Roasted Mustard Branzino
Whole fish entrées are not only impressive, but also easy on cleanup because they only involve one pan. Rub and roast branzino with a mixture olive oil, lemon juice and Maille White Wine Mustard with Lemon and Garlic and serve with a pan sauce using the same mustard and a touch of butter.
Cuisine type: Mediterranean
- Preheat oven to 400° F. Season inside of branzino with 1/4 teaspoon salt. Slice 1/2 lemon, set aside remaining 1/2 lemon. Stuff branzino with lemon slices.
- In a small bowl whisk together 1 tablespoon Maille Extra Virgin Olive Oil, Maille White Wine Mustard with Lemon and Garlic and remaining salt. Spread ½ olive oil/mustard mixture on both sides of the fish. Heat remaining olive oil in a large ovenproof skillet over medium high heat and sear both sides of the fish, 2 minutes per side. Place the skillet in the oven and cook for an additional 10 minutes.
- Remove fish from the pan and arrange on a serving platter. Place the skillet back on a burner with low heat. Whisk in lemon juice, remaining mustard mixture and butter until emulsified. Pour over fish and serve warm.
To serve branzino, gently run a paring knife down the center of the fish where the spine is. Taking the tail, wiggle the spine out of the body and remove the head. It should pull away easily. Remove any small excess bones before eating.
Get to know your fishmonger and have them scale and gut your fish before bringing home to make the process easier and less intimidating.
- Prep Time:
- 15 minutes
- Cooking Time:
- 15 minutes
- Total Time:
- 30 minutes
- 2 people