Crispy Roasted Branzini with Burst Tomatoes and Butter Beans

This crispy roasted whole branzini is served with a savory blend of tomatoes, leeks, and butter beans for an elegant dinner presentation.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 935 Calories

Ingredients

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup cherry tomatoes
• 1 teaspoon ground black pepper, divided
• 1 large lemon, sliced
• 2 teaspoons fresh thyme leaves, plus more for garnish
• 2 Branzino (sea bass) fish, cleaned
• crusty bread for serving
• 0.75 teaspoon kosher salt
• 0.5 teaspoon crushed red pepper
• 1.5 tablespoons olive oil, divided
• 0.5 cup sliced leek
• 0.5 cup thinly sliced carrot
• 0.5 cup dry white wine (such as Sauvignon Blanc)
• 0.75 cup canned butter beans, drained and rinsed

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.

Step 2

Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.

Step 3

While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.

Step 4

Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.

Step 5

Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.