Grilled Bronzino in a Brown Hazelnut Butter

Feta Fennel Salad

Like your mother always told you, even when your heart has been broken, there's always someone else out there.  Here's a light delicious way to try and catch them.

 

Credits: Simple elegant heels from Louboutin.  Nail lacquer from Givenchy.

 

I have indicated quantities only where necessary.  Otherwise it is a case of preference.

 

Ingredients

 

  • 1 whole bronzini (2 if you think you each want a whole fish)

  • fresh dill

  • fresh parsley preferably flat

  • a few slices of red onion

  • olive oil (preferably good extra virgin)

  • 2 lemons – one for slicing, the other for zesting and juicing for vinaigrette

  • salt

  • pepper

  • hazelnut brown butter (recipe below)

  • lettuce (I like romaine or red leaf)

  • 1 fennel bulb, sliced and roughly chopped

  • pitted Kalamata olives

  • feta cheese (I prefer French but any is fine) crumbled

  • vinaigrette (recipe below)

  • steamed brown rice

  • 2 aluminum foil strips (see video)

 

Brush oven proof pan with olive oil.  Place aluminum strips parallel across.

Score bronzini on both sides.  Stuff fish cavity with some slice red onion, a few springs of dill and a few sprigs of parsley. Place fish in pan over strips. You will use these strips later to turn fish over. Coat side up with olive oil and season with salt and pepper.  Place fish under broiler for about 5 minutes or until skin blisters.

Remove fish from oven and use foil strips to turn over.  Coat the other side of the fish with olive oil and season with salt and pepper.  Return to broiler and repeat as on first side.

While fish is in oven place lettuce, fennel, some parsley leaves, some chopped dill, some olives and lots of crumbled feta.  Toss with vinaigrette (recipe below) when ready.

Remove fish from broiler.

 

To serve:

Fillet fish being careful to remove all bones. Place fish on a bed of sliced lemons. Slather fish with brown butter hazelnut sauce. Serve with steamed brown rice garnished with lemon zest.

Serve with the tossed fennel and feta salad.

 

Hazelnut Brown Butter

 

  • ¼ - 1/3 cup hazelnuts

  • 3-4 tbsp (or more) butter

 

Roast hazelnuts in 350 degree oven for about 15 – 20 minutes or until skins darken and split. Allow to cool. Place in a cloth and massage nuts to remove skins.  Chop nuts.

Melt butter until golden brown.  Turn off heat skim off milk solids then stir in chopped nuts.

 

Vinaigrette

 

  • Really good extra virgin olive oil

  • Freshly squeezed lemon juice

  • White balsamic vinegar

  • Salt

  • Pepper

 

Whisk together 1 part lemon juice, 1 part vinegar with 2 parts olive oil. Add more oil if desired. Season with salt and pepper.

 

 

 

 

 

 

 

 

 

 

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