Clay Baked Branzino
This main course is a true showstopper. The kind of dish that makes you say, “Oh my god, look what we did over the weekend!”
Branzino is a delicate, elegant fish, which makes it perfect for en croûte d’argile, or “in clay crust.” This ancient technique of baking fish in clay creates a seal that allows the fish to steam evenly, similar to the French method of en papillote and salt-baking (only it’s the cooler cousin no one knows about).
It not only creates tender, flaky fish, but it’s also a dramatic presentation at the table. Encourage your guests to use their hands to break the clay away from the branzino. This also works with other fish like trout or salmon fillets.
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Clay Baked Branzino
serves 2
Ingredients
1 - 1.5 lb whole branzino, cleaned
1 lemon, thinly sliced
1 bunch tarragon and/or thyme
4-5 lbs non-toxic, food-safe clay, or enough to fully encase the fish
Equipment
parchment paper
rolling pin
Preparation
Pat the fish dry and remove the pectoral, dorsal, and pelvic fins with scissors. Season the inside and outside of the fish with salt, and stuff lemon slices and herbs into the cavity.
Wrap the fish in parchment paper, trimming it down to just fit the fish. If needed, tie with butcher's twine to keep the parchment in place.
Roll the clay into two 1/3" thick rectangles that are a little larger than the branzino. Place one clay rectangle on a parchment-lined sheet tray.
Put the wrapped fish on top of the clay rectangle. Brush the clay around the fish with water, and place the second clay rectangle on top. Gently press out any air bubbles and seal the clay around the fish. Trim away any excess clay, or trim the clay to resemble the shape of the fish.
Decorate the clay to add scales, fins, and an eye using biscuit cutters or pastry tips.
Preheat the oven to 400ºF.
Bake the branzino for 15-20 minutes (depending on the size of the fish) so the clay dries and hardens while the fish steams. Allow it to rest for 10 minutes.
Slide the fish onto a platter and serve tableside for a dramatic presentation. Using an offset spatula or butter knife, cut the clay around the edges to break the seal. Gently lift off the pieces of clay, and remove the branzino filets from both sides of the fish.
Questions about the recipes? Email britt@parisdiningclub.com
