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How to Make Oven Roasted Branzino

Plating the Oven Roasted Branzino

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Rob Carson, Paolo Buffa
1-800-727-1073 3-7 p.m. weekday afternoons

Rob Carson is a radio personality at Washington DC's Mix 107.3 FM.  Rob has been cooking for over 20 years for friends and family.  He has also shared the stage and kitchen with top chefs around the country.  Rob is also a nationally syndicated comedy writer.  His goal is to bring couples, families and fellow foodies into the kitchen and to demystify things people might otherwise be afraid to try.

Plating the Oven Roasted Branzino

 

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Tags:

Branzino

,

Fish

,

Bake

,

Parchment paper

,

Vegetable

,

Squash

,

Zucchini

,

Roast

,

Italy

,

Greece

,

Italian

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Plating the Oven Roasted Branzino

Ingredients

Branzino fillet

1 small zucchini

1 small yellow squash
1 red bell pepper
1 yellow bell pepper
12 kalamata olives
1 glass white wine dry
Sea salt
Fresh thyme
Pepper
Olive oil

Instructions

1. On a piece of parchment paper, drizzle a little olive oil and salt. Put the vegetables on the paper and then on top of the vegetables lay the fillet. Put more vegetables, olive oil and salt on top of the fillet and then cover it all with another sheet of parchment paper. Fold the ends together and stick it in the oven for 15 minutes at 375 degrees.


2. Plate the fish and vegetables and finish the dish with a little thyme and olive oil.

 

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Transcripts

Rob Carson: Once again, my name is Rob Carson. I am in my kitchen with Paolo Buffa from Bice Ristorante in Bethesda Maryland and our sea bass is finished and we are ready to plate it. Paolo Buffa: Yes absolutely and that is very easy. You want to do these in front of your guests because that's about the steam that comes out of the fish, that's where the flavor is, that's were the all presentation with this is all about. It's not hot because only the plate on the bottom will be hot. The real parchment paper doesn't get hot. So we take this, oh, you can see this thing from here, amazing. Once it's there you want to break that paper like in four to five sides just like that look. There you go. Rob Carson: Oh, that looks great and real good. Paolo Buffa: You see there? This is amazing look at it, look at this. So you open it and at the same time you fold it. Rob Carson: Just like that.

Paola Buffa: Yeah just like that. Rob Carson: That's great okay. Paola Buffa: Now we are going to finish this with a little bit of thyme, just like that then we are going to put a nice zip of extra virgin olive oil, flavor enhancing that's beautiful. Rob Carson: Excellent, excellent, it looks great. Paolo Buffa: Then we can serve it. If you like a little bit more salt, put a nice spoon of your salt right on the plate and then you can use it and this is actually our branzino alright, the Mediterranean sea bass. Rob Carson: I think my wife will be really mad if I did that to one of her spoons though. This looks fantastic. Thank you Paolo.

Paola Buffa: Not a problem, dig in. Rob Carson: Let's do.

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