A long time ago, the domestic selection of fish was pretty small by today's standards. It's true that we're not a big fish-eating nation, but we're making progress in this area. Anyone who loves fish can nowadays find a wide choice on offer, which in many cases confronts you with the problem of abundance. However, there are some fish that are heavenly and easy to prepare, which no one can really go wrong with. Such as branzino.
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What is a branzino
A branzino a sea bass. So, if you want to speak and cook in Hungarian, it's easier to use the term perch. As all marine fish, is rich in important substances for our body. It's rich in complete proteins, unsaturated fatty acids and a wide range of vitamins. Not to mention that fish is easy for the body to digest, so it's not a burden on the stomach.
An interesting fact about the sea bass is that science dates its appearance as far back as the beginning of the Oligocene Epoch. This was about 34 million years ago. Of course its distribution is due to this and there are many subspecies to this day.
photo by Flickr
Branzino is a favourite dish everywhere
The fish is also known as branzino (Italian), brancin, robalo (Portuguese), lubina, and in French as bar commun or loup. In German it is also called loup de mer, but in French it is called loup de mêlée, or the family of spotted seabream and striped seabream. The “sea wolf” is a popular fish on Austrian plates. A in local menus often is published as branzino. Whether farmed or wild, it can provide an excellent culinary experience.
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Making a barbecue
The barbecue season is definitely good for branzino. Brush the thoroughly cleaned fish thoroughly with olive oil, then a little lime juice to taste (you don't have to). Preheat the barbecue, making sure it is no longer on the flame, but hot coals provide the right heat. Before throwing the prepared branzino onto the grill, it is a good idea to wrap the tail section in foil so that it doesn't burn, but just crisps up. After that we have just place it on the grid, but never leave it alone. The cooking time depends on the size of the fish and the thickness of the flesh, which of course does not vary much, but it does not cook in the same way. A good tip is to try to work with fish of the same size. The cooking itself at the right temperature does not take long, 6-9 minutes on average. Of course, you have to turn the fish during the baking, the other half takes less time. It is done when both halves are nicely browned!
If you leave it too long and it overcooks, it will lose its flavour, so don't overcook it under any circumstances!
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Can also be prepared in the oven
When cooking in the oven, there is plenty of variety in the branzino. You can bake it on its own in almost the same way as grilling, but you can also stuff it. You can throw potatoes on the side, and baste it with a variety of homemade sauces while baking.
The easiest solution is to make a delicious herb dressing. All you need is butter, garlic, parsley, some salt and of course pepper. Mix it all together thoroughly, a food processor can be a great help, but you can also do it by hand, it just takes longer. ?
Prepare fresh vegetables. Here, too, taste is the key. Steam them thoroughly and set aside.
Prepare lemons and limes, cut into wedges.
Of course, the branzino must also be prepared, cleaned and then rubbed thoroughly inside and out with our pleasant herb butter. Place the sautéed vegetables inside and hold them together with a meat tenderizer. Once the fish is „full belly”, carefully chop the sides and carefully insert the lemon rings.
All that's left is to prepare the pan. Brush with olive oil or butter and place in the preheated oven. It doesn't need half a minute to show itself here, add more if you need it. At this point you can add a small potato to bed the branzino and it's ready to go on top. Baking temperature is 150-170 degrees Celsius and takes about 20-25 minutes. Don't leave the fish alone while baking, sprinkle it occasionally with the tasty buttery (oily) vegetable and lemon juice that is produced in the pan.
When it's ready, you just have to serve it! Enjoy your meal! #
