Branzino With Herbs And Tomato Jam
In this recipe, aromatic spices blend with fresh herbs and tangy tomatoes to create a flavorful dish. The combination of mustard seeds, ginger, and garlic infuses the sauce with depth, while the fish cooks to tender perfection in individual parchment packets. Topped with a medley of fresh herbs, this dish is both visually stunning and deliciously satisfying.
— Constant Cookbook
Ingredients
- 1/4 vegetable oil
- 3 yellow mustard seeds
- 1 ground coriander
- 1/2 ground cardamom
- 2 medium shallots, thinly sliced
- 2 garlic cloves, chopped
- 2 chopped peeled ginger
- 1/4 fish sauce (such as nam pla or nuoc nam)
- 1/4 sugar
- 1 ground turmeric
- 1 crushed red pepper flakes
- 4 beefsteak tomatoes (about 2 pounds), coarsely chopped
- 2 fresh lime juice
- Kosher salt, freshly ground pepper
- 4 1-pound whole branzino, cleaned
- Kosher salt, freshly ground pepper
- 1 (packed) fresh tender herbs (such as basil, dill, cilantro, and/or flat-leaf parsley)
Instructions
- 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, 35â45 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.
- 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.
Yield
4 Servings
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