Ingredients
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2 large whole Branzino (1.5-2 pounds), scaled, clean, guts removed, and butterflied
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saffron butter
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2 tablespoons butter, melted
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1/4 teaspoon ground saffron
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stuffing
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2 tablespoons olive oil, more if needed
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2 cloves garlic, thinly sliced
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1 spring onion/scallion, chopped
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20 leaves fresh mint, finely chopped
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15 leaves fresh parsley, finely chopped
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8 leaves fresh basil, finely chopped
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1/3 cup pistachios, shelled and finely chopped
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1/3 cup dried apricots or fresh peaches, roughly chopped
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3 tablespoons dried cherries, raisins or cranberries, roughly chopped
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2 tablespoons lime juice
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1 tablespoon pomegranate molasses
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salt and ground pepper, seasoning
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garnish
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wedges of 1 lime, extra herbs
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other
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kitchen twine
Directions
1
Done
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saffron butterIn small bowl or saucepan, add ground saffron to melted butter, stir and set aside. If saffron is not ground, use a mortar & pestle to make into a ground powder. |
2
Done
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stuffingPreheat oven to 450F (220C) and place wire rack in middle of oven. Line a baking dish with parchment paper and then lightly oil. |
3
Done
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In a medium pan over medium-low heat, add the garlic and cook until fragrant, about 1 minute then add the green onions, mint, parsley, basil, pistachios, dried fruit, lime juice, and pomegranate molasses. |
4
Done
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Stir together and cook for 3-5 minutes. Season with salt and pepper, taste and adjust to preference. |
5
Done
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Set aside to slightly cool before adding to fish. This can be made a few hours in advance. |
6
Done
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fishMassage the olive oil on the outside and inside of fish, season with salt and pepper. |
7
Done
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Evenly divide the fruit and nut mixture among the fish. Tie each fish closed with kitchen twine near head, middle and tail. Make sure tight enough so the mixture does not fall out. |
8
Done
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Drizzle each fish with the saffron-butter on both sides and roast fish for about 10 minutes, flip fish over and cook for another 5-10 minutes until internal temperature is about 125F(52C). |
9
Done
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Serve with fresh limes and some of the herbs scattered around serving plate. |
10
Done
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bones and suchPlace a few empty bowls or plates on the table for the bones, and skin (which some people do not eat). |