Mustard-Crusted BranzinoHirsheimer & Hamilton
Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
1/4 cup olive oil
2 tablespoons whole grain mustard
1 garlic clove, finely grated
1 tablespoon chopped fresh thyme
1 cup coarse fresh breadcrumbs, preferably sourdough
Kosher salt, freshly ground pepper
freshly ground pepper
2 1 1/2–2 pound whole branzino or trout, butterflied
Lemon wedges (for serving)
Preparation
Step 1
Preheat oven to 450°F. Whisk oil, mustard, garlic, and thyme in a small bowl. Using your fingertips or a rubber spatula, mix in breadcrumbs, squeezing or pressing to saturate bread, until evenly coated; season with salt and pepper.
Step 2
Open up fish and place, skin side down, in a large ovenproof pan or on a rimmed baking sheet; season with salt and pepper. Top with breadcrumb mixture, pressing to adhere. Roast until breadcrumbs are golden brown and fish is cooked through, 10–15 minutes.
Step 3
Serve fish with lemon wedges.
Nutrition Per Serving
Per serving: 490 calories
27 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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