Branzino with a Beurre Blanc Sauce over Rice Pilaf with Spring Peas and Shallots
Servings: 8 | Time: 45 minute
1. Preheat oven to 425°F. Line 3 15x10x1-inch baking pans with parchment paper; coat with nonstick spray.
2. Open cavity of each branzino; season with salt and pepper, drizzle with olive oil.
3. Stuff each branzino with lemon, leek, parsley, dill weed, and chives.
4. Make three shallow cuts across skin of each fish.
5. Place fish on prepared baking pans (do not crowd the fish). Bake 15 to 18 minutes, or until fish flakes when tested with a fork.
6. Serve with rice pilaf, beurre blanc, and lemon wedges. Garnish with additional fresh herbs.
1. Tip: Rice Pilaf
In large saucepan, heat 1 Tbsp. butter over medium heat. Add 1/2 cup thinly sliced shallot. Cook until very soft, about 8 minutes. Add 2 cups long grain white rice; cook 1 to 2 minutes to toast slightly. Season with 1/2 tsp. salt. Stir in 4 cups water, 1 cup frozen or fresh English peas, and 1 bay leaf. Bring to boiling. Reduce heat, cover and simmer 20 minutes until water is absorbed. Remove from heat; fluff rice with fork.
2. Tip: Beurre Blanc
In medium saucepan combine 1/2 cup dry white wine, 1/4 cup minced shallot, and 2 Tbsp. white wine vinegar. Bring to boiling; reduce heat to medium. Boil gently, uncovered, 7 to 9 minutes or until almost all liquid has evaporated. Stir in 1/4 cup heavy cream. Bring to boiling; boil about 1 minute to thicken cream slightly. Reduce heat to medium-low. Using wire whisk, stir in 1 1/2 cups butter, cut in 2 Tbsp. pieces, one piece at a time, allowing each piece to melt before adding the next. Season to taste with salt and ground white pepper.
Nonstick cooking spray
8 fresh, whole branzino, head and tail removed, if desired
Kosher salt and ground black pepper
1/4 cup olive oil
4 lemons, sliced and seeds removed
1 leek, thinly sliced
1 cup loosely packed Italian parsley leaves
8 sprigs dill weed
16 whole chives
8 lemon wedges