Stuffed Whole Branzino with Leeks in Vinaigrette

Recipe inspiration comes to me from various sources. I am inspired by a cooking show or a seasonal ingredient. I could get an idea from a food magazine or one of dozens of recipes that are delivered to my inbox. During these tough economic times, I sometimes get inspiration from an ingredient that happens to be on sale. This particular week Whole Foods had a special on whole branzino. 

Branzino, or European seabass, is a white fish with delicate flavors. The selection at Whole Foods was fresh. My husband and I chose two fish with clear eyes (cloudy eyes means the fish is not fresh) and we watched attentively as the fish monger ripped the guts out of the branzinos. 

To accompany the fish meal, I thought a vegetable recipe would be best. I had just read a post on another food blog, Orangette, and got the idea to make leeks in vinaigrette. To read that post, click here. When cooking with leeks, the dark leafy part is usually cut off and discarded. I hated just throwing the leaves away, so my husband came up with an idea that made clean up after the meal a breeze. Read on to find out.

Stuffed Whole Branzino

Ingredients

2 branzinos cleaned by the fish monger

2 bunches each of flat-leaf parsley and cilantro

1 lemon sliced and 1 for later

1/2 cup extra virgin olive oil and more for later

salt and pepper to taste

dark green leaves from the leeks

Method

Preheat the oven to 400 degrees.

Generously salt and pepper the interior of the fish. Stuff each fish with one bunch of parsley and cilantro. Arrange a few slices of lemon. Drizzle the interior and exterior of the fish with olive oil.

On a large baking sheet, arrange the dark green leek leaves and place the fish on top. Cooking times will vary depending on the oven and size of fish. Check the fish after 15 minutes. Our fish took about 25-30 minutes. 

Be sure to carefully remove the bones before eating. My husband is an expert at this. Once the bones have been removed, squeeze some lemon juice over the fish and drizzle with a good olive oil. To read about what olive oil I used, click here. 

Leeks in Vinaigrette from Orangette

Ingredients

3 leeks 

3/4 cup olive oil

3 tablespoons Dijon mustard

2 shallots sliced

3 tablespoons white wine vinegar

salt and pepper to taste 

Method

Cut off the dark, leafy section of the leeks. Remove the hairy end, being careful to not cut too much as the leek will fall apart when cooking. 

Cut the leek lengthwise right down the middle, leaving a good section intact so the leek stays together. Wash under cold water.

Boil the leeks in a large pot of salted water till tender. Remove from the water and place them on a clean dish cloth to soak up the excess water.

In a small bowl wisk together the rest of the ingredients. Arrange the leeks on a plate and pour the vinagrette over the leeks. They will absorb more vinaigrette if you dress them while they're still warm. 

This meal was unbelievably easy to pull off and it looked sensational. And to think it all started with some fish on special. 

Happy cooking!

 

Comments

[Frank]

I love this kind of creative frugality in the kitchen. And I'm sure the leek tops give the fish a wonderful flavor. As luck would have it, I also bought some leeks this week--will have to try this!

[torviewtoronto]

lovely post haven't had this like

[Yesim]

it seems interesting and nice

[the constant hunger]

I really try not to waste a thing in the kitchen, Frank. It forces me to be creative, but I also have to think about each item I buy at the grocery store. "Will I use this? How will I use this? Am I buying more than I need?"

[Magic of Spice]

This is great...lovely flavors :)

[Branzino]

You have made this branzino with delicate flavors.. I never tried this recipe..http://www.vivamagonline.com/index.php I need to get into this magazine... the plate looks very nice with delicious fish... Good!!!

[Account Deleted]

You have made this branzino with delicate flavors.. I never tried this recipe. I need to get into this magazine... the plate looks very nice with delicious fish... Good!!!

[Alina]

Thanks!