Type what you have

Ingredients

• ✓ branzino
• bread
• butter
• lemon
• kosher salt
• sea bass
• black pepper
• butter bean
• chicken broth
• white wine
• red pepper
• thyme
• garlic
• cherry tomato
• carrot
• leek
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.
2. 2 Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.
3. 3 While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.
4. 4 Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.
5. 5 Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.

By TheOtherJuliaGulia

Ingredients

• ✓ branzino
• olive oil
• red onion
• salt
• black pepper
• sea bass
• lemon
• rosemary
• white wine
• lemon juice
• oregano
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
3. 3 Place 2 whole branzino fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish.
4. 4 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes.
5. 5 Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with parsley and 2 lemon wedges.

By Christala