Branzino with Brown Butter and Almonds on a Bed of Crispy Kale Recipe

Name: Branzino with Brown Butter and Almonds on a Bed of Crispy Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch Tuscan kale (also called lacinato kale), stemmed; 1 tablespoon EVOO, plus more for drizzling; Kosher salt and freshly ground pepper; Grated nutmeg; 4 fillets branzino; Splash white vermouth; 1/2 cup sliced almonds, chopped; 3 tablespoons butter; 1 lemon; 2 tablespoons finely chopped fresh parsley

Servings: persons

1 bunch Tuscan kale (also called lacinato kale), stemmed
1 tablespoon EVOO, plus more for drizzling
Kosher salt and freshly ground pepper
Grated nutmeg
4 fillets branzino
Splash white vermouth
1/2 cup sliced almonds, chopped
3 tablespoons butter
1 lemon
2 tablespoons finely chopped fresh parsley

1
Position a rack in the center of the oven and heat the broiler.
2
Drizzle the kale with a little EVOO and season with salt, pepper and nutmeg.
3
Arrange on a rack set over a rimmed baking sheet and broil until crisp, about 5 minutes.
4
Warm a serving platter in a 250 degree F oven.
5
Heat 1 tablespoon EVOO in a large skillet over medium-high heat.
6
Sprinkle the fish with salt and pepper, then saute until just cooked through, about 3 minutes on each side.
7
Douse the fish with the vermouth, then transfer to the platter and cover to keep warm.
8
Return the skillet to the heat and toast the almonds over medium heat.
9
Add the butter and cook until browned, about 3 minutes.
10
Grate the zest of the lemon and add it to the browned butter, then squeeze in the juice from half the lemon.
11
Stir in the parsley.
12
Arrange the fish on a bed of crispy kale.
13
Slice the remaining lemon half into 4 thin rounds and place one on each piece of fish.
14
Spoon the brown butter sauce and the almonds on top.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch Tuscan kale (also called lacinato kale), stemmed, 1 tablespoon EVOO, plus more for drizzling, Kosher salt and freshly ground pepper, Grated nutmeg, and more.

Yes, Branzino with Brown Butter and Almonds on a Bed of Crispy Kale falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Branzino with Brown Butter and Almonds on a Bed of Crispy Kale

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