Whole Roasted Branzino Ingredients 1/4 cup olive oil 2 tbsp whole grain mustard 1 garlic clove, finely grated 1 tbsp fresh thyme, chopped Kosher salt and freshly ground pepper 2 (1 1/2–2 lb.) whole Branzino (Mediterranean Sea Bass) Lemon wedges (for serving)
Preparation Preheat oven to 450 degrees. Whisk oil, mustard, garlic, and thyme in a small bowl. Using a spatula, spread the mixture gently on the flesh of the fish. Season with salt and pepper, and roast until the fish has been cooked through, 10–15 minutes. Serve with lemon wedges.
Pairing Pair with Domaine Pattes Loup, “Vent d'Ange,” Chablis, France, 2016. This new-to-the-scene Burgundy producer is hitting all the right notes of minerality, honeysuckle, and butter with a dry fi nish.
45