Roasted Branzini with Fresh Herbs and Aromatic Potatoes

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November 5, 2015

I love how simply perfect this dish is. Once you try the aromatic potatoes you will want to keep the recipe in secret. Hush-Hush.



2 medium-size Branzini, 1.25 lbs each

1 cup olive oil

4 bay leaves

1/2 teaspoon freshly ground black peppercorns

6 springs fresh thyme

4 springs fresh rosemary

3 medium garlic cloves, peeled and diced

2 leaks

1 teaspoon sea salt

1 tablespoon extra virgin olive oil

1 lemon


4 Yukon gold potatoes

1 bay leaf

1/2 teaspoon freshly ground black peppercorns

4 springs fresh thyme

2 springs fresh rosemary

6 medium garlic cloves, not peeled

4 tbsp olive oil

¼ cup white wine

Salt to taste


1To prepare the marinade, warm the olive oil in a saucepan over medium heat. Remove from heat and add bay leaves, peppercorns, thyme, rosemary and garlic. Let it cool to room temperature then refrigerate for at least 1 hour.

2Salt the fish inside out and put it in a large plastic zip bag, add marinade and turn to coat well. Marinate for 30 min at room temperature.

3Preheat oven to 350 degrees.

4Cut the 2 leaks into ¼” rings and cover the bottom of the baker. Place the fish on top of them. Collect all the herbs from the marinade, make 2 brunches and place each one inside the fish.

5Bake the fish for 18 min. When done, fillet the branzini and pour freshly squeezed lemon juice together with collected juice from the baked fish. Salt and ground black pepper to taste.

6Cut the potatoes into 1.5” cubes. Place them in a medium baking pan and mix well with herbs, black pepper, garlic cloves, olive oil and salt. Pour the wine evenly over and bake in an oven for 45 min at 350F until soft inside and golden brown crisp on the outside.


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