Branzino With Roasted Tomatoes, Olive Oil Poached Mushrooms
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Olive Oil230 g
Button Mushrooms2 tbsps
Grapeseed Oil1
Salt1 cup
White Wine1 cup
Lemon Juice (fresh)2 tbsps
Parsley (minced fresh)1 tbsp
Garlic (minced)2 tbsps
Unsalted ButterDirections:
1
For the mushrooms: In a saucepan over medium-high heat, add the olive oil to the pan and allow to heat until the verge of smoking
2
Then reduce the heat to medium and add the mushrooms
3
Allow the mushrooms to cook for 5 to 6 minutes, and then remove
4
For the fish: In a nonstick saute pan, add the grapeseed oil over medium heat for 1 minute
5
Sprinkle the fish with salt and pepper, and then add the fish to the pan, flesh-side down
6
Cook for 2 minutes, flip the fish and turn the heat off
7
Allow the fish to finish with the residual heat for 2 minutes
8
Then remove the fish and allow to rest until serving
9
For the sauce: In the same pan, return to medium-high heat
10
Sprinkle the tomatoes with salt and pepper, add to the pan and cook for 1 minute
11
Then flip the tomatoes and add the wine to deglaze the pan
12
Next, add the lemon juice, parsley and garlic
13
Remove the tomatoes and arrange flat on a serving plate, end to end
14
Allow the sauce to reduce by half, yielding 1/2 cup
15
Once reduced, turn the heat off and stir in the butter to finish the sauce
16
Then place the fish over the tomatoes, arrange the mushrooms and spoon the sauce over the fish
17
Serve