Roasted Branzino (mediterranean Sea Bass) Filet Recipe

Prepare the Potatoes

Preheat the oven to 400°F (200°C). Wash the fingerling potatoes and slice them in half lengthwise. Toss with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes or until golden and tender.

Prepare the Fennel

Slice the fennel bulb thinly and sauté it in a pan over medium heat with olive oil until tender and caramelized, about 10-15 minutes.

Prepare the Saffron Butter

In a small saucepan, melt the butter over low heat. Add saffron threads and lemon juice, stirring to combine. Keep warm.

Roast the Branzino

Season the branzino filets with salt and black pepper. Heat a skillet over high heat with a little olive oil. Sear the filets skin-side down for about 3-4 minutes until crispy. Transfer to the oven and roast for an additional 5-7 minutes or until cooked through.

Plate the Dish

On each plate, arrange a portion of the roasted fingerling potatoes, fennel confit, and the roasted branzino. Drizzle with saffron butter and garnish with charred scallions.