Lemon Parsley Stuffed Branzino

This delicious recipe was created by the wonderful chef April Nicolle.

Lemon Parsley Stuffed Branzino

Makes 2 servings

INGREDIENTS

1 Fisherfolk whole Branzino
2 whole lemons (zested; 1 chopped, 1 sliced)
5 cloves garlic (crushed)
1 bunch fresh parsely
1 tbsp dried dill
2 tsp lemon pepper
1 tsp dried chili flakes
1 tbsp ground ginger

INSTRUCTIONS

1. Preheat your oven to 375F. Remove your parsley from its stems and roughly chop. Leave 7-8 large leaves whole for topping and presentation

2. Zest 2 lemons, finely slicing the zest into thin strips. Chop one lemon for the stuffing and slice your second lemon into rounds for topping and presentation

3. Peel your garlic and crush the cloves with the back of your knife.

4. Add your chopped parsley, chopped lemon and crushed garlic into a bowl. Massage the ingredients with your hands until everything softens and releases its oils and juices. Add your dried dill, lemon pepper, chili flakes and ground ginger and mix until incorporated

5. Place 1/3 of the mixture on a parchment paper and place your cleaned and scaled Branzino on top. Use the remaining mix to stuff your fish.

6. Lay your whole parsley leaves and lemon rounds on top, alternating between the citrus and herb. Ensuring the whole fish is covered

7. Lay the lemon zest over the head and tail to prevent burning

8. Wrap your fish using the parchment paper to steam your fish in the oven. Steam in your oven at 375F for 15mins, open the parchment and let bake uncovered for an additional 10mins