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Categories:
beefsteak tomatoes red onion garlic thyme mint sprig parsley coriander seeds salt freshly ground pepper extra-virgin olive oil zucchini lemon zest strips
Viewed: 37 - Published at: 4 years agoIngredients
- 2 pounds large beefsteak tomatoes, chopped
- 1/4 cup sliced red onion
- 1 garlic clove
- 1 thyme sprig
- 1 mint sprig
- 1 parsley sprig
- 1/2 teaspoon coriander seeds
- Salt
- Freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 2 medium zucchini, thickly sliced
- Eight 3-ounce branzino fillets, pin bones removed
- Lemon zest strips, for serving
Method
- Puree the tomatoes in a blender.
- Strain the juice into a medium saucepan, pressing lightly on the solids; you should have about 2 cups.
- Add the onion, garlic, thyme, mint, parsley and coriander seeds and bring to a boil.
- Simmer over moderate heat until reduced to 1 cup, about 6 minutes.
- Strain the jus into a small saucepan, season with salt and pepper and keep warm.
- In a large nonstick skillet, heat 1/4 cup of the olive oil.
- Season the zucchini with salt and pepper and cook over high heat until lightly browned and tender, about 4 minutes.
- Transfer the zucchini to plates.
- Wipe out the skillet.
- Add 2 tablespoons of the olive oil to the skillet and the remaining 2 tablespoons to another large nonstick skillet.
- Season the fish with salt and pepper and add to the skillets, skin side down.
- Using a large spatula, press the fish lightly to sear the skin for a few seconds.
- Cook over high heat until the skin is very crisp and browned, about 5 minutes.
- Carefully flip the fillets and cook for 1 minute longer, until the flesh flakes when pierced with a fork.
- Place the fish over the zucchini, skin side up, and spoon the warm tomato jus all around.
- Garnish with lemon zest and serve right away.
