Fire-Blistered Whole Branzino with Caper-Tahini & Shaved Fennel-Pomegranate Slaw

Instructions

1. 1

   Place a heavy, rimmed baking sheet in the oven and preheat to 450°F (230°C). Letting the pan get screaming hot is my ultimate secret to getting that beautiful, blistered fish skin without having to stand over a spitting frying pan.

   15 min

   Tip: Do not skip preheating the pan! It mimics a restaurant flat-top grill.

2. 2

   While the oven heats, prep your fish. Pat 2 whole branzino completely dry with paper towels inside and out—moisture is the enemy of crispiness! Score the skin diagonally three times on each side. Rub the fish all over with 2 tbsp extra-virgin olive oil, 1 tbsp sumac, and 1.5 tsp kosher salt. Stuff the belly cavities generously with the 1/2 lemon, sliced and 1/2 bunch fresh dill.

   5 min

   Tip: Scoring the fish prevents it from curling up in the high heat and lets those beautiful spices penetrate the meat.

3. 3

   Let's make the sauce. In a medium bowl, whisk together 1/2 cup raw tahini paste, 2 tbsp lemon juice, and 0.5 tsp kosher salt. The mixture will immediately seize up and look thick and clumpy—don't panic! Vigorously whisk in 1/4 cup ice water, a tablespoon at a time, until the tahini relaxes into a silky, luscious cream. Fold in the chopped 2 tbsp capers.

   5 min

   Tip: Ice water is the magic trick for fluffy, brilliantly pale tahini.

4. 4

   Prep the slaw components so they're ready to go. Thinly slice 1 medium fennel bulb (a mandoline is your best friend here, but a sharp knife works). Toss it into a large mixing bowl with the 1/2 cup pomegranate seeds, the roughly chopped remaining 1/2 bunch fresh dill, and roughly chopped 1 bunch fresh cilantro. Don't dress it yet; we want maximum crunch!

   10 min

   Tip: Always wait to dress your herb salads until right before serving so they don't wilt and go sad on you.

5. 5

   Once the oven is hot, carefully pull out the preheated baking sheet. Immediately transfer the stuffed branzino to the hot pan—you should hear a glorious sizzle. Roast for 15 to 18 minutes, until the eyes are completely opaque, the skin is blistered, and the thickest part of the flesh flakes easily with a fork.

   18 min

   Tip: Depending on the exact size of your fish, start checking at the 15-minute mark.

6. 6

   While the fish is in its final minutes of roasting, dress your slaw. Pour the remaining 2 tbsp extra-virgin olive oil and remaining 1 tbsp lemon juice over the fennel mixture. Add the 1 tsp Urfa biber and remaining 1 tsp kosher salt, tossing aggressively with your hands to make sure every single leaf is coated.

   3 min

   Tip: Use your hands to toss the salad; it lightly bruises the herbs, releasing their essential oils.

7. 7

   To serve, take a large, beautiful platter and swoosh the caper-tahini across the bottom in a generous pool. Lay the hot, blistered branzino right on top of the tahini. Finally, take your vibrant, crunchy fennel and pomegranate slaw and pile it wildly over the top of the fish. Dive in immediately.

   2 min

   Tip: Plating is about generosity! Let the salad spill over the sides into the tahini.