When the weather heats up, my kitchen cools down. I begin to conjure up meals that are lighter and less complicated. Key to these simpler dishes is using top quality ingredients that don’t require a lot of kitchen wizardry–just simple preparation to bring out their best flavor. One of my favorite summertime meals is grilled whole fish served with cool and refreshing sides. But the weather has been somewhat iffy this spring, and I haven’t quite fired up my grill yet. So, how about roasting those fish instead? Pair them with fresh spring baby zucchini, that have been sauteed until golden brown, and a light couscous salad that’s bursting with freshness. We’re not eating outdoors yet, but we’ve got one foot out the door.
Whole Roasted Branzino with Baby Zucchini and Couscous Salad
Branzino, also known as Mediterranean sea bass, is a delicate white fish with flaky flesh. Lovely in taste and texture, its popularity has really grown in the last few years. A whole fish usually weighs in between 1 to 1 1/2 pounds–I used two fish here to feed 4 people. I had my fishmonger clean, scale, and butterfly the fish, removing the bones, but leaving their heads on. If you’re squeamish, you can have the heads removed and the fish will still cook up the same way.
Preheat the oven to 400 degrees. Lay the fish out on a baking sheet. Using the tip of a sharp knife, make 3 slits through the skin of each fish on each side. Stuff the slits with thin slices of lemon. Openthe fish flat, drizzle the flesh with olive oil, lightly season with kosher salt and freshly ground pepper, and lay out remaining slices of lemon and sprigs of fresh herbs: I like to use fresh oregano or marjoram, but you can use whatever fragrant herbs you like.
Fold the fish closed and roast on the baking sheet in the oven for 15 to 18 minutes, turning pan once midway through roasting, until the flesh is flaky and cooked through.
To go with the fresh, simple flavor of this fish, a great accompaniment, that’s also so easy to make, is sauteed baby zucchini. Cut the zucchini in half lengthwise and saute cut side down with olive oil and a bit of butter for flavor, over medium heat in a skillet (preferably cast iron) for 10 to 12 minutes, until golden brown. Finish with a sprinkle of Maldon or sea salt, freshly ground black pepper, and a drizzle of fresh lemon juice.
Another wonderful dish, this couscous salad will be your go-to side all summer long. I offer one version here, but this is a dish to improvise on depending on what you have in your fridge. Start with the components I suggest here, and then you could add chopped peppers, scallions, radishes, cilantro, mint, capers, olives; substitute feta or goat cheese for the mozzarella–use your imagination!
The couscous used in this dish is called Israeli couscous or couscous grande–the larger couscous pearls. Begin by toasting them in olive oil in a saucepan over medium heat until golden, 2 to 4 minutes. Add water or broth to the couscous, bring to a boil and then gently boil for 12 to 15 minutes, until cooked and plump. Drain any excess liquid and place in a large bowl.
Make a vinaigrette to dress the salad: whisk together lemon juice, a pressed garlic clove, salt, pepper and slowly add extra virgin olive oil until emulsified. Add tomatoes, cucumbers, red onion, mozzarella, chopped basil and parsley to the couscous in the bowl and pour vinaigrette over all while the couscous is still warm, so it will soak up all that wonderful flavor. Taste and adjust seasoning as needed.
Serve the fish fillets, garnished with freshly torn basil leaves, a sprinkling of Maldon or sea salt, and a drizzle of extra virgin olive oil. Accompanied by the caramelized baby zucchini and refreshing couscous salad, this meal is easy, light and satisfying. Hold on…thing’s are gonna start heating up soon.
Serves 4:
2 Branzino, about 3 pounds total
2 lemons, halved lengthwise and thinly sliced
sprigs of fresh herbs: oregano, marjoram, basil, parsley
kosher salt and freshly ground black pepper
extra virgin olive oil
Maldon or sea salt
1 pound baby zucchini
1 tablespoon olive oil
1/2 tablespoon butter
Maldon salt and freshly ground black pepper
juice of 1/2 lemon
Couscous Salad:
2 cups large couscous
1 tablespoon olive oil
4 1/2 cups water or broth
Vinaigrette:
1 lemon, juiced
1 garlic clove, pressed
kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1 pint grape tomatoes, quartered
2 kirby cucumbers, peeled and diced
1/2 medium red onion, finely chopped
1 ball buffalo mozzarella, finely diced
1 tablespoon basil, minced
1 tablespoon parsley, minced
print
Thanks Eden!
This looks delicious Pennie! I like the combination of the fish, zucchini and Israeli couscous. I’ll have to try roasting the fish this way. Now I’m hungry.