This Mustard-Crusted Branzino is great butterflied—a quick and easy method for cooking a whole fish. Ask your fishmonger to do it for you.
Recipe information
Total Time
25 minutes
Yield
4 Servings
Ingredients
¼
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 and freshly ground black pepper
2
pounds 1½–2 whole branzino or trout, butterflied
Lemon wedges (for serving)
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°. 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
Calories (kcal) 490 Fat (g) 27 Saturated Fat (g) 4.5 Cholesterol (mg) 100 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 39 Sodium (mg) 590