Whole Roasted Branzino with Castelvetrano Olive Chimichurri

Name: Whole Roasted Branzino with Castelvetrano Olive Chimichurri
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: For the branzino:; 4 whole branzino, about 1 1/2 lb. (750 g) each, cleaned, with head and tail intact; Kosher salt; 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil; 4 lemons, 2 cut into wedges, 2 thinly sliced; For the chimichurri:; 25 Castelvetrano olives, pitted and lightly smashed, plus 2 Tbs. olive brine; 1 cup (8 fl. oz./250 ml) extra-virgin olive oil; 1/4 cup (2 fl. oz./60 ml) red wine vinegar; 3 garlic cloves, minced; 2 shallots, minced; 1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf parsley; 1/2 cup (3/4 oz./20 g) chopped fresh chives; 1/4 cup (1/2 oz./15 g) chopped fresh basil leaves; Kosher salt and freshly ground pepper; Fresh basil leaves for garnish

Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: 4

Whole branzino, also known as European sea bass, makes an impressive centerpiece for an Italian-themed dinner party and is easy to prepare, as long as you take care not to overcook it. Topped with a chimichurri made from olives and plenty of fresh herbs, it will be the star of any summer celebration.

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Ingredients:

For the branzino:
4 whole branzino, about 1 1/2 lb. (750 g) each, cleaned, with head and tail intact
Kosher salt
3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
4 lemons, 2 cut into wedges, 2 thinly sliced
For the chimichurri:
25 Castelvetrano olives, pitted and lightly smashed, plus 2 Tbs. olive brine
1 cup (8 fl. oz./250 ml) extra-virgin olive oil
1/4 cup (2 fl. oz./60 ml) red wine vinegar
3 garlic cloves, minced
2 shallots, minced
1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf parsley
1/2 cup (3/4 oz./20 g) chopped fresh chives
1/4 cup (1/2 oz./15 g) chopped fresh basil leaves
Kosher salt and freshly ground pepper
Fresh basil leaves for garnish

Directions:

Preheat an oven to 450°F (230°C).

Pat the fish dry with paper towels. Using a large, sharp knife, make three diagonal cuts on each side of each fish, slicing deep enough to hit the bones. Season the inside and outside of the fish with salt, then rub with the olive oil. Tuck the lemon slices inside the fish.

Place the lemon wedges on a rimmed baking sheet and arrange the fish on top. (You might need to use 2 baking sheets, depending on the size of your fish.) Roast until the fish is just cooked through and the flesh is flaky and white but still moist, 17 to 20 minutes.

While the fish is roasting, prepare the chimichurri. In a large bowl, stir together the olives and olive brine, olive oil, vinegar, garlic, shallots, parsley, chives and basil. Season with salt and pepper.

To serve, transfer the fish to a platter and spoon the chimichurri on top. Garnish with fresh basil leaves and serve immediately. Serves 4.

Williams Sonoma Test Kitchen

Whole Roasted Branzino with Castelvetrano Olive Chimichurri

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