Branzino with Herbs and Tomato Jam

NUTRITIONAL INFORMATION 4 servings, 1 serving contains: Calories (kcal) 720 Fat (g) 26 Saturated Fat (g) 4.5 Cholesterol (mg) 185 Carbohydrates (g) 32 Dietary Fiber (g) 6 Total Sugars (g) 18 Protein (g) 90 Sodium (mg) 1960

Photo by Amanda T.
Adapted from bonappetit.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • 1/4 1/4

    1/4 cup vegetable oil

  • 3 3

    3 tablespoons yellow mustard seeds

  • 1 1

    1 tablespoon ground coriander

  • 1/2 1/2

    1/2 teaspoon ground cardamom

  • 2 2

    2 medium shallots, thinly slicedt

  • 2 2

    2 garlic cloves, chopped

  • 2 2

    2 tablespoons chopped peeled ginger

  • 1/4 1/4

    1/4 cup fish sauce (such as nam pla or nuoc nam)

  • 1/4 1/4

    1/4 cup sugar

  • 1 1

    1 tablespoon ground turmeric

  • 1 1

    1 teaspoon crushed red pepper flakes

  • 4 4 2

    beefsteak tomatoes (about 2 pounds), coarsely chopped

  • 2 2

    2 tablespoons fresh lime juice

  • Kosher salt, freshly ground pepper

  • BRANZINO

  • 4 1-pound 4 1-pound

    whole branzino, cleanedt

  • Kosher salt, freshly ground pepper

  • 1 1

    1 cup (packed) fresh tender herbs (such as basil, dill, cilantro, and/or flat-leaf parsley)

Directions

TOMATO JAM Heat oil in a large sauce- pan over medium heat; add mustard seeds, coriander, and cardamom and cook, stirring often, until mustard seeds begin to pop, about 1 minute. Add shallots, garlic, and ginger and cook, stirring often, until softened, about 5 minutes. Add fish sauce, sugar, turmeric, and red pepper flakes and cook, stirring constantly, until sugar is dissolved, about 1 minute. Add tomatoes. Bring to a boil, reduce heat, and simmer, stirring often, until tomatoes are falling apart and mixture thickens, 35–45 minutes. Mix in lime juice; season with salt and pepper. Let cool (you should have about 3 cups). DO AHEAD: Tomato jam can be made 3 days ahead. Cover and chill. BRANZINO Preheat oven to 350°. Season fish lightly with salt and pepper. Lay 4 large rectangular pieces of parchment paper on a work surface. Spoon 1/4 cup reserved tomato jam in the center of 1 side of each sheet; top with fish, then another 1/2 cup tomato jam. Fold parchment paper over fish and crimp edges tightly to form a sealed packet. Place packets on 2 large rimmed baking sheets. Bake fish, rotating halfway through, 30 minutes. Open packets and top fish with herbs.

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