I’m up to my ears in a granola-making project for Epicurious this week. I never thought I’d say it but after making about 75 batches, I think the sight of rolled oats, almonds and cherries may traumatize me for a while. But, hey, luckily you don’t have that problem. You should definitely try this Cherry and Coconut Granola because it is very tasty, especially the first 10 batches!
I’m busy (aren’t we all) so I need a quick dinner for the family. The kids, hubby and I all love branzino and something everyone will eat is the goal on most evenings but an absolute must tonight. I’m making this tasty, healthy and super-easy recipe. It was inspired by this one Alison Roman developed for Bon Appétit but I made it a little healthier without the panko. It’s nice to add the panko if you want a crunchy texture but I don’t think it’s necessary.
You don’t have to butterfly the branzino if you are unable to do so and you can substitute other types of fish in this recipe including; salmon, halibut or different sea bass varieties. Just make sure to adjust the cook times based on the thickness of the fillet. Also, skin-on is best for this method.
Back to making granola. Chopping 75 cups of almonds and 50 cups of dried cherries is no joke. Packaging it all is a pretty arduous task too. I think I’m procrastinating a little bit here and I’m on a tight deadline so I better hop off now.
- 2 whole branzino (about 2 lbs), head and bones removed and butterflied (ask the person at your fish counter to do this) or 4 skin-on fillets
- 1½ tbsp olive oil
- 1½ tbsp whole grain mustard
- 2 garlic cloves garlic, chopped
- 1 handful of parsley, chopped plus additional for garnish
- ½ lemon, plus wedges for serving
- kosher salt and fresh black pepper to taste
- Coat a baking sheet with cooking spray and heat oven to 425 degrees
- Mix olive oil, mustard, garlic, parsley,salt and pepper together in a small bowl
- Using a pastry brush, spread marinade over the branzino
- Bake for about 10 minutes or until fish is cooked through
- Squeeze lemon over branzino, garnish with fresh parsley and serve with lemon wedges