Branzino with Lemon Potatoes
The citrus and anise flavors of Breeze make this grilled main course a great dinner with minimal cleanup.
Category
Main Course
Servings/Yield
4
Author
Helen Park
The citrus and anise flavors of Breeze make this grilled main course a great dinner with minimal cleanup.
Ingredients
2 18”x18” heavy duty aluminum foil pieces sprayed with nonstick spray
2 Idaho potatoes, washed and sliced ¼” thick
1 medium red onion, peeled, cut in half, and sliced thinly
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1 Tbsp dried garlic slices
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2 Tbsp Breeze blend
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2 Tbsp olive oil
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2 tsp fine sea salt
1 Tbsp parsley, roughly chopped
1 lemon cut in half:
-half of the lemon will be kept whole for grilling
-the other half should have seeds removed, sliced very thinly, and cut into ¼’s
1 large whole branzino, approximately 3-4 pounds
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2 tsp fine sea salt
-
2 Tbsp Breeze blend
-
Salt to taste
-
Pepper to taste
Seasoning for the fish
Directions
Heat your grill to med-high heat.
In a large bowl, mix the potato slices, onion slices, dried garlic, Breeze, olive oil, salt, and lemon ¼’s to combine well.
Arrange the potato mixture onto half of one of the prepared pieces of foil. Spread the layers of potatoes so they are no more than 2 potatoes deep to help them cook more evenly.
Close the sides and bottom of the foil packet by folding it over just once so that it’s easy to open later to check the potatoes.
Place the packet on the grill and cook, flipping halfway, for 20-30 minutes or until the potatoes are tender. You will want to keep the packet on a medium heat area of the grill so the vegetables do not burn before they are cooked through. The lid of your grill will also be useful to keep heat all around the packet.
While waiting for the vegetables to cook, season the fish, coating it well with olive oil, salt, and Breeze.
Using a sharp knife, cut diagonal slits (at an angle parallel to the fish’s head) through the skin.
When the vegetables are tender, remove the whole packet to a tray to keep warm and turn the grill up to high heat.
When the grill is nice and hot, use the other piece of prepared foil and place the branzino in the middle of the grill on the foil (head to the right and open belly facing away).
You should see the fish sizzling away nicely for 5-7 minutes.
Then close the foil and use the ends of the foil to flip the fish over (like turning in a hammock).
Cook the fish for another 5-7 minutes or until barely cooked.
This is a good time to grill the lemon.
Remove the fish and foil to a tray to rest for about 10 minutes. The fish will complete cooking as it rests.
While the fish is resting, finish the potatoes with fresh parsley and add salt and pepper to taste if needed.
Remove filets from the bone and serve with the potatoes and grilled lemon.
Here's a quick demo removing the filets from the bones:
· Score the skin around the cooked filet and gently lift the flesh from the bones.
· You can briefly set the filet down on the skin side to check for any bones (particularly in the belly area) before placing it skin side up on the platter.
· Then slide your fork under the spine of the fish and gently pull it away from the filet underneath, careful not to let the spine break. If the spine breaks apart easily, your fish is a little overcooked. If the bone does not want to detach at all and you can see the flesh is still translucent, your fish needs to cook a little bit more.
· After removing the spine and the head, check along the filet (again particularly along the belly and along the topside of the fish) to remove any bones and place the cleaned filet skin side up on your platter.
Recipe Video
Recipe Note
Recipe Notes
Here are some tips about grilling with spices to keep in mind.
Variations and Ideas
If branzino is not available striped bass or snapper could be good alternatives.
To make this dish in the oven, start the potatoes wrapped in foil the same way but on a baking sheet at 350°F, following the directions above. Then for the whole fish, turn your oven to broil and roast on foil under the broiler, using the foil to flip halfway, as described above.
If you have filets, place the them skin side up and broil until crispy and cooked through.
Usage Ideas
The potatoes are a great side dish to pair with other grilled or roasted dishes.
Questions? Contact helen@laboiteny.com
