Nose to Tail (P#1)

Quick Broiled Branzino with Lemon and Fresh Herbs ... Integrative Nutritionist Lolly Totero leads her Food For Thought class in a series of classes about deliciously eliminating food waste by using every part of your ingredients.


(Yield: 4 servings)


3 tablespoons melted ghee

4 (1 lb.) whole branzino (cleaned—guts and scales removed)

4 teaspoons sea salt

freshly ground black pepper to taste

4 lemons

4 large cloves garlic, thinly sliced

8 sprigs flat leaf parsley

12 sprigs fresh thyme


  1. Put oven rack in upper position. Preheat broiler with a non-coated baking pan inside it.
  2. Melt ghee in small pan.
  3. Pat the fish dry with paper towel. 
  4. Make 3 to the bone slices evenly spaced on each side of the fish.
  5. Season both sides, inside and out with salt and pepper.
  6. Place the following inside the cavity of each branzino: three lemon slices, slices of 1 garlic clove, 2 sprigs parsley and 3 sprigs thyme.
  7. Remove hot pan from the oven and brush with ghee. 
  8. Place fish on pan (it will sizzle).  Brush fish with ghee.
  9. Cook for 2-3 minutes on each side until nicely browned and crisp.
  10. Remove fish from oven and let cool for about 5 minutes. 
  11. Remove the lemon, garlic and herbs. Replace with remaining fresh lemon slices and serve whole or debone prior to serving.


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