Roasted Branzino
Charmoula, Cilantro, Scallions, Olive Oil, Sea Salt
Chef Boris Ginet of Risbo | New York
INGREDIENTS
Charmoula:
Yield: 2½ pints
2 shallots, cut into 4 pieces
5 cloves garlic
2 tomatoes, halved
¼ bunch cilantro
¼ bunch parsley
2 scallions, cut into 4 pieces
2 tablespoons smoked paprika
2 tablespoons berbere
2 tablespoons kosher salt
1 tablespoon ground black peppercorn
½ tablespoon ground cumin
½ tablespoon ground coriander
1 teaspoon turmeric
½ cup extra virgin olive oil
½ cup blended oil
1 cup lime juice
To Assemble and Serve:
Whole branzino
Kosher salt
Ground black pepper
Chopped cilantro
Sliced scallions
Extra virgin olive oil
Flaky sea salt
METHOD
For the Charmoula:
In a Vitamix Commercial blender, purée all ingredients until smooth. Transfer to airtight containers and refrigerate.
To Assemble and Serve:
Place fish in a baking dish and coat with desired amount of Charmoula. Season with salt and pepper. Cover and refrigerate 6 hours. Heat oven to 350°F. Roast 15 minutes, or until fish flakes easily. In a small saucepan, heat remaining Charmoula. Spoon warmed Charmoula across the bottom of a serving plate. Top with roasted fish and additional Charmoula. Garnish with cilantro and scallions. Season with sea salt and additional pepper. Finish with a drizzle of olive oil.