How to make Branzino Marinato
Chef Fabio Flagiello from PastaVino shows us how.
Here's the recipe that Chef Flagiello is going to prepare for his upcoming Daybreak segment on July 26th.
Branzino Marinato (Marinated Sea Bass) - Marinated Blue Nose Sea Bass with Organic Fennel and Caper Berries
Recipe serves 4 people
* Blue Nose Sea Bass Fillet (or any high-quality, fresh striped bass) 1 Pound
* Fennel Bulb (organic if possible) - 2 cups, thinly shaved
* Caper Berries- 2 Tablespoons, thinly sliced
* Extra Virgin Olive Oil - 1 Cup
* Lemon Juice - 1/2 Cup
* Parsley- chopped - 2 Tablespoons
* Shallots- chopped - 3 Tablespoons
* Garlic- chopped - 1 Tablespoons
* Salt & Black Pepper - 1 Pinch
Begin with a whole fennel bulb. Rinse the bulb thoroughly under cold water, remove outer leaves, which may be very hard, and trim the base of the bulb. Thinly slice the fennel bulb and caper berries, place in a small bowl, and cover with a pinch of salt and pepper, 1/3 of the extra virgin olive oil, and 1/3 of the lemon juice. Allow this mixture to marinate in the refrigerator while you prepare the rest of the recipe.
In a different mixing bowl, create the marinade by combining the chopped shallots, garlic, and parsley, cover with the remaining extra virgin olive oil and lemon juice, and mix gently. With a very sharp knife, thinly slice the sea bass, and place it in a shallow glass or ceramic tray with edges. Pour the shallot/garlic/parsley/olive oil/lemon juice mixture on top of the thinly sliced fish, and let marinate for at least 4 hours in the refrigerator. The high acid content of the lemon juice effectively 'cures' the fish and kills any bacteria that may be present.
When ready, divide the sea bass onto four individual dinner plates, and spoon the marinade on top. Take the fennel and caper mix from the refrigerator and place about 1/2 cup in the middle of the sea bass, and fluff lightly to give the fennel some volume.
Recipe can be used as a dinner appetizer or light lunch main course.