I’m linking up with Beth Fish Reads‘ Weekend Cooking.
If you’ve read any of my recent Weekend Cooking posts, you know that I gave my husband a membership to The Lobster Place’s Fish of the Month Club for Christmas this year. We receive a package at the beginning of the month with 5 different types of fish (which can be frozen) and accompanying recipes.
This week, I was psyched to find Bronzini in our fish delivery! Bronzini is a mild, flaky Mediterranean sea bass. I love eating it in restaurants, but have never cooked it myself. I must say that I wasn’t sure of this recipe because, the herb oil sort of tasted like grass on its own. But, once that grassy oil went on the fish, it was so yummy! This is probably one of my favorite Fish of the Month Club recipes we’ve had yet. And, I learned a new cooking method for fish that I’ll probably use again (pan searing the skin and then finishing in the oven).
The Lobster Place’s Roasted Bronzini with Lemon and Herb Oil
Ingredients
1/4 cup fresh tarragon
1/4 cup fresh Italian, flat leaf parsley
2 tablespoons chopped, fresh chives
1 teaspoon lemon zest
1/8 teaspoon sea salt
1/2 cup olive oil, divided
Coarse kosher salt
Freshly ground pepper
6 bronzini fillets with skin (about 5 oz. each)
2 tablespoons olive oil (I used vegetable oil)
Fresh lemon juice to squeeze over fish fillets
Directions
Puree herbs, lemon zest, 1/8 teaspoon salt and 1/4 cup olive oil in a blender or small-bowl food processor until smooth. Transfer to small bowl; whisk in remaining 1/4 cup of olive oil. Season herb oil to taste with coarse salt and pepper and set aside. I added some lemon juice as well.
Preheat oven to 400 degrees. Pat fillets dry. Sprinkle on both sides with a little bit of kosher salt and freshly ground pepper. Heat oil (I used vegetable) in large skillet over medium-high heat – a non-stick skillet is easier. Add 3 fillets (or however many you can fit without crowding the pan), skin side down. Salute for about 3 minutes. Transfer fillets, skin side down, to a baking sheet. Repeat with remaining fillets.
Drizzle each fillet with 1/2 tablespoon herb oil. Roast fillets until just opaque in center, about 9 – 10 minutes (I only roasted mine for 3 minutes…I recommend starting there and checking for doneness because you do not want to overcook the fish). Plate fish and drizzle remaining herb oil over each fillet. Finish off each fillet with a squeeze of lemon juice.
Serve with roasted vegetables, leafy greens, or a grain salad. Serves 6.
Note: This recipe was provided to The Lobster Place by Epicurious.com.
I’ve never cooked bronzini or finished fish in the oven after pan-searing! I’d like to try this recipe, but may need to use a different fish.
I love learning about new fish and new recipes — thanks to your Fish of the Month Club. I wonder if you could sear this in an ovenproof skillet and then transfer to the oven (one less pan to wash!).
I’m wondering the same thing….
My husband loves bronzini, I’m going to give this one a try.
It’s sad that I live along the Texas Gulf Coast and yet rarely cook seafood. Perhaps I need a membership, too?
http://readerbuzz.blogspot.com/2015/06/weekend-cooking-dean-fearing-and-texas.html
I’ve never heard of Bronzini!! But I think I need to start cooking more seafood if only because it takes about half the time (or less!) to cook than other meats. The lemon and herb oil sounds so fresh tasting!
I’ve never heard of bronzini but I love the sound of it and I love the combination of lemon and herbs. Sounds like a delicious dinner!
Haven’t heard of Bronzini before, but the recipe sounds good!
Nice to learn about bronzini! The herb oil sounds delicious.
I’ve never had bronzini before. But that does sound fantastic and I’ll have to try that herb oil out one day! Did your kids eat that too?
No…my kids are 4 and 2, so they eat earlier than we do. However, my 4 year old does love fish and probably would eat this (probably without the herb oil). He eats flounder often.
I love herbs all over everything! I didn’t know there was a Fish of the Month Club, but what a great gift idea for a seafood lover!
Never heard of the Bronzini! Cheers from Carole’s Chatter!
I’ve never even heard of bronzini, let alone tasted it! JoAnn posted about flounder, and now you have this, and I’m feeling quite fish deprived. Thinking I need to get a subscription to that fish of the month club myself!
I’ve never cooked fish, but I’ve been wanting to give it a try. The lemon herb oil sounds delicious!
Shame, Monika! With Joe Patti’s right there too! 🙂
I knowwwwwww. LOL
I’m glad you enjoyed it so much,
Happy cooking,
Shelleyrae @ Book’d Out
I wonder if we just call bronzini something else here. It is another fish that I have never heard of before.
It’s similar to sea bass (not Chilean Sea Bass, just regular sea bass)…just from the Mediterranean.
Looks absolutely delicious! I’ve never cooked this fish, but have ordered it occasionally in restaurants.
Oh my. I just know I would love this. (Lemon is my JAM) I don’t often cook fish for some reason. I need to remedy that.
If lemon is your jam, then fish is the perfect vehicle for all that lemon!!
The bronzini looks delicious, I love the idea of a fish of the month club! 🙂