* Broiled Branzino
Trey Ang - Slowly broiled branzino to firm texture and delicious flavor
Ingredients
- 1 tbsp olive oil
- 1 tbsp fish sauce
- 3 branzino scaled, gutted but leave fins and tail on
- Handful fresh thyme
Instructions
- Preheat the oven - Use convection broil at 300ºF.
- Prepare the branzino - Gently score the fish, taking care to not cut through bones. Dry fish with paper towel. Coat each branzino with fish sauce, then seal with a coat of oil. Stuff the fish cavities with fresh thyme. Place fish on a rack over a baking tray.
- Broil the branzino - Broil using the middle rack for 1 hour. Half way through you may need to rotate the baking dish to ensure even browning.
Notes
Keeping fins and tail on the fish makes it easy to remove bones when the fish is done cooking.
This same recipe can be used for broiling trout and other white fish, however you may have to adjust the timing.
Thyme adds a very nice aroma and flavor to the fish, it also takes away the strong fishy smell. Other herbs that are good for filling the fish cavity include lemongrass, Makrut lime leaves, or lemon rind.
If a convection oven setting is not available, place aluminum foil loosely over the fish.
Serve broiled branzino with Spicy Jicama Slaw (Chrouk Metae Paikouk) and steamed rice