Grilled Branzino with Capers & Mint BY CHEF MARK MCEWAN Serves 4
INGREDIENTS
+ 2 fillet branzino
(Score the fish skin with 3 incisions)
+ Salt and pepper + 1 tbsp (15ml) combined minced + + + + + + + +
oregano, thyme, rosemary, sage, and parsley 3/4 cup (175ml) olive oil 4 cloves garlic, thinly sliced 1/4 loaf focaccia 3 tbsp (50ml) salt-packed capers, soaked, rinsed, and drained 1/3 cup (75ml) torn mint leaves 1/3 cup (75ml) roughly chopped parsley 1 tbsp (15ml) chopped chives 1 lemon, cut into eighths
Branzino Branzino is a great source of Omega-3 and vitamin D, benefitting your body and your brain!
INSTRUCTIONS 1. Rub a generous pinch of salt into each incision of the branzino. Season both sides of the fish with salt and pepper. Mix the minced herbs with 4 tsp (20ml) of the olive oil and massage the inside of each fish with it. Reassemble the fish and set aside in the refrigerator. 2. In a skillet over low heat, gently sweat the garlic in 1/2 cup (125ml) of the olive oil until it wilts. Meanwhile, with your fingers, pull crouton-sized morsels of focaccia from between the crusts until you have about 1/2 cup (125ml). Remove the garlic from the oil with a slotted spoon and discard it. Raise heat to medium-low, add the focaccia, and cook until the croutons are crisp on all sides, about 5 minutes. With a slotted spoon, remove the croutons to a plate, salt lightly, and set aside. Allow oil to cool to room temperature. 3. In a medium high heat, non stick pan, add 1 tbsp of oil, and then place the fish skin side down. Let this cook for about 2 minutes, until the skin is crispy (you can use a metal spatula to press the fish down to avoid curling). Once the skin is crisp, flip the fish and cook the flesh side for about 2 minutes. Remove the fish from the heat. Set aside for a couple of minutes before plating. 4. Meanwhile, in a bowl, combine reserved garlic-crouton oil with the capers, mint, parsley, and chives; toss well. Spoon the mixture over the fish. Top each fish with a few croutons and 2 wedges of lemon. 72
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