Branzino With Arugula Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large egg
- ⅓cup plus 1 tablespoon extra-virgin olive oil
- 2branzino or other white-fleshed fish fillets, with skin, about 12 ounces each
- ½teaspoon fleur de sel
- ½teaspoon pink peppercorns, crushed
- ½teaspoon fresh thyme leaves
- Zest of ½ lemon
- 2cups arugula, plus a few sprigs for garnish
- ⅓cup chervil
- ⅓cup flat-leaf parsley leaves
- 1½tablespoons lemon juice
- Salt and ground black pepper
Nutritional analysis per serving (4 servings)
383 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 37 grams protein; 562 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 400 degrees. Bring a small saucepan of water to a boil, add egg, cook 6 minutes, drain and set aside. Place a Silpat or sheet of parchment paper in a baking dish large enough to hold the fish. Brush Silpat or paper with ½ tablespoon oil. Brush fish on both sides with another ½ tablespoon of oil and place in dish, skin side down. Combine fleur de sel, pink peppercorns, thyme and lemon zest and scatter on fish.
- Step 2
Peel egg and coarsely chop. Into a blender, add egg, arugula, chervil, parsley, 3 tablespoons water, the lemon juice and the ⅓ cup olive oil. Process to a fine purée. Season to taste with salt and pepper. Set aside.
- Step 3
Put fish in the oven and bake 12 to 15 minutes, until just cooked through. Spread sauce on each of 4 warm dinner plates. Cut each fillet in four pieces and place two pieces on each plate, on the arugula sauce. Season fish with salt and pepper. Garnish with arugula and serve.
Private Notes
Comments
I made this but it didnt turn out anything like the photo.
The sauce is outstanding! I made half the amount of fish (2 people) but a full recipe of the sauce. It was great on the fish, but in the next few days we ate it on fried eggs, asparagus, chicken, etc. It had just the right balance of flavors (mellow with the egg, sharp with the arugula, bright with the lemon). Yum!
Very tasty! Especially because I mistakenly put the red pepper corns, thyme, salt and lemon zest in the sauce rather than on the fish. One of the advantages of following the recipe would be the great look of the cracked red peppercorns on the fish, surrounded by the lovely green sauce. Must try it that way next time. And there will definitely be a next time!
The arugula sauce is SO good you’ll lick your plate! I used 4 frozen branzino filets. Didn’t have chervil so substituted cilantro in its place. Next time, I’ll make some polenta or roasted potatoes to sop up the sauce. The pink peppercorns add a sexy je ne sais quoi to this dish.
This is a wonderful recipe. I served it with a Venetian Chardonnay, which turned out to be the perfect accompaniment. My only issue: I assume that the idea was to make a soft yoke hard boiled egg. If so, at 6 minutes the yoke is still runny. It takes 10 minutes for an organic large egg to be semi hard boiled. I followed the directions but I’d like to know the intentioned consistency of the egg for the recipe. The sauce was not particularly thick but still worked perfectly.
Sub basil for the parsley and chervil, it adds some sweetness!
Advertisement