What you will need:  For Branzino                                                                               

  •  Branzino             2 Each
  • Lemons                1 Each
  • Garlic Cloves       4 Each    
  • Salt                        2 Tablespoon
  • Pepper                  1 Tablespoon
  • Paprika                 1/2 Tablespoon
  • Fresh Thyme        4 Sprigs
  • Cooking Oil          6 Tablespoons 
  1. To get Started rinse off and pat dry the inside and outside of the fish. 
  2. Season evenly the inside and outside of the fish with salt, pepper, paprika, and thyme.
  3. In a hot sautè pan place in 4 tablespoons of oil and heat just until it starts to smoke, place in the fish and cook about 3 minutes each side. Make sure to keep the fish moving in the pan to stop from sticking.
  4. Place the fish on a baking sheet and coat with the rest of the cooking oil. Roast the fish in the oven at 375º for 10 minutes or until it’s cooked through. 

What you will need for the Farro:

  • Farro                    1 Cup
  • Onion                  1/2 Cup minced
  • Almonds             1/4 Cup Slivered
  • Butter                  2 Tablespoons
  • White Wine       1/5 Cup
  • Chicken Stock    2 Cups
  • Salt & Pepper     To Taste
  1. in a medium sized sauce pot brown the butter over a medium high heat. add in the onions and sweat for 3 minutes.
  2. Increase the heat and add in the farro toasting for about 60 seconds, finish off by adding in and toasting the almonds for another 30 seconds. 
  3. Deglaze with the white wine and boil until the wine reduces by half.
  4.  Add in the stock, salt, and pepper and bring back up to a boil, lower to a slow simmer and cover. 
  5. Cook for 8 minutes or until the stock is almost all absorbed. Pull off the heat keeping it covers letting it steam for 10 more minutes.   
  6.  Plate with the Braanzino and serve. 

Leave a Reply

Your email address will not be published. Required fields are marked *