How do you make the juiciest fish ever? We’re going to show you an old-world technique that’s getting new world raves. That’s what’s cooking as we grab a Bite with Belkys.
The Chef: Roberto Patriarcha
The Restaurant: Centolire Trattoria Italiana in Coral Gables
The Dish: Branzino in Crosta di Sale
1 whole Branzino fillet
1 1lb box of kosher salt
4 egg whites
4 zucchini medallions, thin sliced
For Zucchini Salad
1 whole zucchini
1 clove of garlic, sliced
3 Tbs. chopped parsley
3 Tbs. olive oil
juice of half a lemon
salt and pepper to taste
Method of Preparation:
– First- put egg whites in a bowl then blend for several minutes. When they form soft peaks, add a box of salt and blend by hand until you get a wet sand-like mixture.
– Next- put non-stick spray on an oven pan and then place half a Branzino fillet in the pan and then put several pieces of sliced zucchini on top of the fish. Then put the other half of the fillet on top of that so the fish is now “whole.”
– Spray the fish with non-stick spray and pour on the salt. Cover the fish with the mixture and pack it down and around until it’s completely covered.
– Bake in the oven at 450 degrees for about 20 minutes.
– While the fish is baking, peel a whole zucchini, skin on, with a vegetable peeler to get long thin slices. Blanch the zucchini slices in boiling water for about two minutes.
– In a bowl, add together sliced garlic, chopped parsley, olive oil and lemon. Drain the zucchini, let it cool a bit, then add it to the bowl and mix well. Add salt and pepper and set aside.
– Take the Branzino out of the oven and remove the salt. The crust will be hard and it should come off in one piece. Remove the skin from the fish.
Drizzle olive oil over the Branzino and serve it with the zucchini salad.
Serving suggestion: Falanghina from Campania
Centolire Trattoria Italiana
1569 Sunset Drive
Miami FL 33143
Bring in a printed copy of the recipe and get a complimentary glass of wine with your meal, now through Dec. 11.