Gf Bronzini Recipe

Prepare marinade

In a small bowl combine 3 tbs olive oil, lemon zest, orange zest, chopped parsley, thyme, chives, minced garlic, 2 tsp kosher salt, 1 tsp black pepper and 1 tsp Calabrian chili paste. Stir until combined to form a loose herb-citrus marinade.

Marinate fish

Pat the bronzini dry with paper towels. Using a sharp knife, make 2 diagonal 1/2-inch slashes on each side of each fish. Rub the marinade all over the exterior and inside the cavity of each fish, making sure some herb mixture enters the slashes and cavity. Let rest refrigerated for 20–30 minutes (up to 1 hour) while you prepare the hash. Remove from refrigerator 10 minutes before cooking to take the chill off.

Cook bronzini

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tsp extra-virgin olive oil and 1 tsp butter to the pan and swirl. Gently place the marinated bronzini in the skillet and sear 2–3 minutes per side until the skin is golden and releases easily from the pan. Transfer the skillet to the preheated oven and roast 6–8 minutes more (depending on fish size) until the flesh is opaque and flakes easily with a fork and internal temperature reaches 135–140°F (57–60°C). Remove from oven and let rest 3 minutes. Spoon any pan juices over fish and finish with optional 1 tsp butter for sheen.

Par-cook potatoes

Place diced Yukon Gold potatoes in a small pot with 1 cup water and 1/2 tsp salt. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and set aside to steam-dry.

Sauté aromatics

In a large sauté pan over medium heat add 2 tbs olive oil and 1 tbs butter. When butter foams, add the diced onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Cook potatoes & squash

Add the par-cooked potatoes to the pan in a single layer. Let them cook undisturbed 3–4 minutes to develop golden crusts, then stir and continue to brown another 3 minutes. Add the crook neck squash slices and cook 4–6 minutes until squash is tender and beginning to brown.

Finish hash

Fold in the drained butter beans and chopped rosemary, and cook 2–3 minutes until beans are warmed through. Stir in 1 tbs lemon juice, 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.

Arrange a generous portion of the butter bean, crook neck squash and potato hash on each plate.

Place one roasted bronzini on top of or beside the hash. Spoon any skillet juices and melted butter over the fish.

Drizzle 1 tsp extra-virgin olive oil over the plate and, if desired, dot with 1 tsp Calabrian chili oil or an extra smear of paste to add heat. Garnish with microgreens or baby arugula and serve with lemon wedges on the side.

Serve immediately while the fish is warm. Recommended to serve 1 fish per 2 people if small, or 1 per person for individual portions—see servings below.