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processing until desired consistency is reached – use less oil if you want a
chunkier pesto-like sauce, or more if you want it thinner. Taste and adjust
the seasonings to your liking. Cover and reserve to allow flavors to meld.
2. Prepare the shrimp and fit the broiling/steaming rack into the baking pan.
Put the shrimp, oil, salt and pepper in a mixing bowl and toss to combine.
Divide the shrimp among 5 skewers and place the skewers on top of the
broiling/steaming rack. Put the rack in the upper broil position. Put the
tray on the rack and leave the oven door slightly open. Set to Broil for 10
minutes, or until the shrimp are fully opaque.
3. Transfer the shrimp to a platter and drizzle the chermoula over the top.
Note: If using wooden skewers, soak them in water for at least half hour
prior to using.
Nutritional information per serving:
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Whole Roasted Branzino
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you have an easy yet elegant meal.
Active Time: 30 minutes Total Time: 2 hours
Makes 2 servings
2 small shallots, about 2 to 3 ounces total, peeled and sliced
2 garlic cloves, peeled and crushed
1 small fennel bulb (about 12 ounces), sliced lengthwise
1 medium orange, sliced
1 small lemon, sliced
2 sprigs fresh oregano
2 sprigs fresh thyme
½ teaspoon kosher salt, divided
¼ teaspoon crushed red pepper
2 teaspoons olive oil, divided
1 whole branzino, cleaned
1. In a stainless steel bowl, toss together the shallots, garlic, fennel, orange,
lemon, oregano, thyme, ¼ teaspoon of the salt, the crushed red pepper and
1 teaspoon of the olive oil.
2. Season the flesh of the fish with remaining salt and stuff as much of this
filling (about ½ cup to 1 cup) into the fish as possible. Tie together with
butcher's twine in 3 places along the fish to keep the filling inside. Keep in
mind there will be plenty of filling left over.
3. Prepare a bed of the remaining filling ingredients in the middle of the
baking tray on a diagonal, placing some of the citrus slices on the top of
the bed. Place the fish on top of the bed, wrap with plastic and keep in the
refrigerator for an hour.
4. When ready to cook, drizzle the remaining teaspoon of olive oil on top of the
fish and place in the oven with the rack in the middle rack position.
Set oven to Bake Steam at 450°F for 30 minutes.
5. Remove the tray when finished, and portion fish into 2 fillets; serve on top of
the vegetable filling.
Nutritional information per serving:
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