Whole Roasted Branzino with Arugula Pistou

Paired with ORR 2022 CHENIN BLANC.

This is a super sexy dish that’s super easy to make… which makes it even sexier.

Go ahead. Treat yourself.

WHAT YOU’LL NEED

1 Whole Branzino, cleaned

½ Lemon, sliced into half moons

1 Shallot, sliced into rings

1 C. Arugula

Juice of 1 Lemon

¾ C. Olive Oil + more for cooking

1 tsp. Sea Salt

1 small Garlic Clove

¼ C. Grated Parmesan 

Salt, Pepper, Dill, and Cilantro (or any other favorite herbs) to taste

WHAT TO DO

For the Pistou:

Combine arugula, lemon juice, olive oil, garlic, salt, and grated parmesan in a blender and blend until smooth OR mince arugula and garlic until very fine and whisk together with remaining ingredients.

For the Branzino:

Adjust a rack to the middle of your oven and preheat it to its “broil” setting, or 500° F. Place a sheet pan in the oven so it gets hot as well. Gently pat your fish dry with paper towels. Using a sharp knife, carefully score three slits into each side of the torso of the fish, making sure not to cut all the way through. Drizzle a generous amount of olive oil, salt, and pepper on the outsides and inside the cavity of the fish. Then stuff the fish with lemon slices and shallot. Carefully remove the hot sheet pan, drizzle with more olive oil and transfer your stuffed fish onto it. Roast until the skin of the fish just begins to char, about 7 minutes. Serve immediately with a generous serving of arugula pistou and plenty of fresh herbs.