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Mustard-Crusted Branzino

4.7

(13)

Mustardcrusted branzino in an ovular pan.
Mustard-Crusted BranzinoHirsheimer & Hamilton

Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 4 servings

Ingredients

1/4 cup olive oil
2 tablespoons whole grain mustard
1 garlic clove, finely grated
1 tablespoon chopped fresh thyme
1 cup coarse fresh breadcrumbs, preferably sourdough
Kosher salt, freshly ground pepper
freshly ground pepper
2 1 1/2–2 pound whole branzino or trout, butterflied
Lemon wedges (for serving)

Preparation

  1. Step 1

    Preheat oven to 450°F. Whisk oil, mustard, garlic, and thyme in a small bowl. Using your fingertips or a rubber spatula, mix in breadcrumbs, squeezing or pressing to saturate bread, until evenly coated; season with salt and pepper.

    Step 2

    Open up fish and place, skin side down, in a large ovenproof pan or on a rimmed baking sheet; season with salt and pepper. Top with breadcrumb mixture, pressing to adhere. Roast until breadcrumbs are golden brown and fish is cooked through, 10–15 minutes.

    Step 3

    Serve fish with lemon wedges.

Nutrition Per Serving

Per serving: 490 calories
27 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsItalianEuropeanBranzinoFishSeafoodMainDinnerDairy FreeNut FreeQuickEasyRoastBon Appétit

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