Ingredients for - Crispy Roasted Branzini with Burst Tomatoes and Butter Beans
How to cook deliciously - Crispy Roasted Branzini with Burst Tomatoes and Butter Beans
1. Stage
Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.
2. Stage
Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.
3. Stage
While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.
4. Stage
Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.
5. Stage
Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.
