Fire-Roasted Branzino with Swiss Chard Horta 

BY ERIC GUIDO | JULY 10, 2020

It never fails; ask me what I’m in the mood for or what I’d like to eat, and the answer will almost always be Mediterranean. There is simply something about the cuisine that is wholly satisfying, remarkably fresh and able to please a broad range of palates. In my opinion, once you have your first great Mediterranean meal, you’re hooked for life. Granted, Mediterranean can mean so many different things because the fact is that it can generally describe so many different cultures and countries. However, when most of us think of Mediterranean, it’s often fish. The only problem is usually the cost. In the New York City restaurant scene, you could expect to pay $50 to $70 a head for a dinner of grilled or roasted fish and sides, and that’s before you even add the wine to the tab.   

But here’s the thing; these preparations are remarkably easy for you to make in your own home, and much more affordable. You just need to get past some of the typical anxieties that the average consumer goes through when trying to conceptualize the process from start to finish.  

Today we are going to talk about fire roasting a whole fish, dressed with a sauce of lemon, olive oil and herbs that will practically make itself. We are also going to prepare the same fish to be served as fillets with the same sauce, without tearing up any of the tender juicy meat. For this preparation, I'm going to look to a classic fish that can be found on menus around the world and at any self-respecting Mediterranean restaurant, and that’s Branzino, also known as sea bass. However, you can use this process and the tips below to pick out and prepare nearly any whole fish. Also, don’t be afraid of the term “fire-roasted” because we are going to make this from start to finish under the broiler in your oven. Lastly, to top it all off, we are going to prepare a Horta using Swiss chard, one of my absolute favorite sides when eating Mediterranean.

video tutorial is packed full of hints and tips to cook the perfect fire-roasted Branzino." src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1594409760950-video+%283%29.png">

The video tutorial is packed full of hints and tips to cook the perfect fire-roasted Branzino.

First, the Fish:

Trust me, I get it, the idea of properly selecting, scaling and gutting a fish isn’t pleasant. However, that’s the reason why you should purchase all of your fish through a reputable fishmonger. First and foremost, they’ve already done much of the work for you from the selection standpoint. That’s the great thing about small businesses being run by people who have a passion for their products; it takes out a lot of the guesswork.   

Even so, you may not always be in the hands of someone you trust, and so, when buying your fish, first look at the eyes. The eyes should be clear, moist, plump and shining. If they are dull, sunken or cloudy, then move on. Second, look at the fins. Are the fins fully intact and glistening with moisture? If not, then the fish may have been mishandled, and if the fins are dry or brittle, then the fish has been exposed to air for too long. Next, look at the gills; they should be bright red. The deeper and darker the color, the longer the fish has sat around. Last is the sniff test. Give the fish a good smell because a fresh fish should smell fresh, and not “fishy”. 

Once you’ve selected your fish, you’ve completed the hardest part of this preparation.

Fire-Roasted Branzino with Swiss Chard Horta (Serves 2):