Crispy-Skinned Branzino with Parsnip Puree

SERVES 2

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 35 minutes

Branzino is one of my favorite fish. Its flavor is clean, sweet, fresh, and plays particularly well with other ingredients, which in this case is parsnips that have been blended into a creamy puree with coconut milk, garlic, and thyme. I also love that you can get the skin nice and crispy. My secret technique is to first blot the skin dry and then give it an hour in the fridge to dry out a bit further. (Though you could just blot and cook if you’re short on time!) It’s a super-easy date-night dish that tastes like a five-star restaurant entrée.

It can sometimes be tricky to find branzino that’s portioned into fillets (it’s usually sold as the whole fish), but just ask the fishmonger at your grocery store to portion it for you. Then all that stands between you and your date thinking you’re an award-winning chef is following this incredibly simple recipe!

• 4 branzino fillets (about 6 ounces each) (see Headnote)
• 4 cups parsnips, peeled and cut into 1-inch cubes (about 1 pound parsnips)
• 2 cups low-sodium chicken broth
• ¼ cup unsweetened full-fat coconut milk
• 2 garlic cloves
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt, or more to taste
• ¼ teaspoon freshly ground black pepper, or more to taste
• 2 tablespoons extra virgin olive oil
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves, for serving
• 1 lemon, cut into wedges, for serving

Place the fish fillets skin-side up on a baking sheet or plate. Blot the skin dry with a paper towel. Refrigerate the fish, uncovered, for 1 hour to dry out the skin a bit more. (This step is not required; however, it leads to a much crispier skin if you have the time).

In a medium saucepan over high heat, combine the parsnips and chicken broth. Bring to a boil then reduce the heat to a simmer. Cook until the parsnips are fork-tender, about 15 minutes.

Transfer the parsnips and remaining cooking broth to a blender or food processor. Add the coconut milk, garlic, thyme, salt, and pepper and blend until smooth. Set aside and cover to keep warm.

In a large skillet, heat the olive oil over medium-high heat. Place the fish fillets in the pan, skin-side down and flatten them with the back of a spatula to keep the skin from curling up during the first few minutes of cooking. Cook, pressing occasionally with the spatula, until the fish is nearly opaque and cooked through, with only a small raw area on the very top, about 3 minutes. Flip the fish and remove the skillet from the heat. Let the fish finish cooking and brown in the hot skillet, about 1 more minute.

Divide the parsnip puree between two plates. Place the fish on top, skin-side up. Sprinkle the skin with a pinch of salt, parsley, and serve with lemon wedges.