Branzino with Green Bean Salad

dill, creme fraiche, grilled lemon

STARS

This dish is a celebration of simplicity. Roast branzino, then sit it atop a refreshing bed of blanched green beans, shaved fennel, shaved radishes, and a creamy dill dressing. Squeeze lemon on top to finish it all off.

Difficulty Level

Total Time: 20 minutes

Active Time: 20 minutes

Ingredients

Branzino

2 whole branzino or striped bass
2 tablespoons olive oil
Salt and pepper

Green Beans

1 pound green beans, trimmed

Dill Creme Fraiche

½ cup sour cream
1 lemon, juiced
¼ cup dill, minced
2 scallions, minced
½ teaspoon salt, to taste
¼ teaspoon pepper, to taste

Serving

4 radishes, sliced thinly
1 fennel bulb, shaved with a mandolin or peeler
1 lemon, sliced into wedges

Directions

Preheat the oven to 425°F.

Place the branzino on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity.

Heat a large ovenproof skillet over high heat. Add the branzino and cook for 3 minutes per side, until the skin is crisp. Transfer to the baking sheet and roast for 10 minutes, until cooked through.

Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2 to 4 minutes then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1 to 2 minutes. Return to the pot

Whisk all of the dill creme fraiche ingredients together in a large bowl. Add the green beans, radishes, and fennel and toss to coat.

To serve, divide the salad between plates. Top with branzino and a lemon wedge.