Ingredients
- •2 whole branzino (1–1.5 lbs each), cleaned and gutted
- •Salt and pepper
- •4 sprigs fresh thyme
- •4 sprigs fresh rosemary
- •1 lemon, sliced
- •4 cloves garlic, sliced
- •4 tbsp extra-virgin olive oil
- •Fresh parsley for garnish
- •Lemon wedges for serving
- •For serving: roasted potatoes, sautéed greens
Instructions
1
Rinse branzino inside and out, pat dry
2
Season cavity and exterior with salt and pepper
3
Stuff cavity with thyme, rosemary, lemon slices, and garlic
4
Drizzle with 2 tbsp olive oil
5
Place each fish in separate vacuum bag
6
Vacuum seal gently
7
Sous vide at 122°F (50°C) for 45 min
8
Preheat broiler to high
9
Remove fish from bags and pat skin very dry
10
Place on foil-lined baking sheet
11
Brush skin with remaining olive oil
12
Season with salt
13
Broil 3–4 min until skin is crispy and golden
14
Garnish with fresh parsley
15
Serve with lemon wedges, potatoes, and greens
Notes
- •Whole fish presentation is dramatic and authentic
- •Skin should be very crispy for contrast
- •Each fish serves 1–2 people
- •Classic Italian coastal preparation
Nutrition information
Calories
320 cal
Protein
42g
Fat
14g
Carbs
4g
Tags
italianmediterraneanwhole fishherbselegant