10th August 2017
Interview: Sophie Missing
Photographs: Sean Santiago
4 Servings
2 garlic cloves, finely grated
1 tbsp Aleppo pepper
1 tbsp white wine vinegar
⅓ cup (80ml) olive oil
Kosher salt, freshly ground black pepper
2 x 1¼ lb (approx. 550g) branzino, gutted and scaled
2 lemons, divided
4 sprigs basil, plus leaves for serving
1 cup (approx. 120g) cilantro, tender leaves and stems
Combine garlic, Aleppo pepper, vinegar and olive oil in a small bowl. Season with salt and pepper and set aside.
Preheat oven to 450° (230C).
Thinly slice one lemon and halve the other one.
Divide the lemon slices and basil sprigs between the two fish, seasoning with salt and pepper while you’re at it. You can tie them with butchers’ twine if you like, but the lemon slices and basil should stay put if you don’t have any handy. Rub the outside of the fish with olive oil and season both sides with salt and pepper.
Place prepared fish on a rimmed baking sheet. Roast, without turning, until the fish is cooked through and the skin is starting to brown, 15–20 minutes.
Meanwhile, toss cilantro and remaining basil together, seasoning with salt and pepper. Serve fish with spiced garlic oil, herbs and halved lemon alongside for squeezing.
Interviews
Alison Roman