High-Heat Whole Branzino with Blistered Artichoke Drip & Velvet Green Tahini

Instructions

1. 1

   Preheat your oven to 450°F (230°C). We need roaring heat for blistered skin. On a large rimmed baking sheet, toss together 2 cups cherry tomatoes, 1 cup artichoke hearts, 1/2 cup pitted Kalamata olives, and 1 medium red onion, cut into 1-inch wedges with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

   10 min

   Tip: Spread the vegetables into a single layer so they can roast properly rather than steaming.

2. 2

   Take 2 whole branzinos (about 1.25 lbs each) and pat them completely dry inside and out. Moisture is the enemy of crispy skin! Score the skin diagonally three times on each side. Rub the outside and cavities with 2 tbsp olive oil and season generously with 1 tsp kosher salt and 1 tsp Aleppo pepper. Stuff the cavities evenly with 1 whole lemon, sliced, 4 cloves garlic, smashed, and 4 sprigs fresh oregano.

   5 min

   Tip: Scoring helps the heat penetrate evenly and prevents the skin from shrinking and tearing during the high-heat roast.

3. 3

   Nestle the stuffed branzinos directly on top of the vegetables on the baking sheet. Transfer to the oven and roast for 22-25 minutes. The goal is blistered skin and flesh that is opaque and flakes easily at the thickest part.

   25 min

   Tip: The fish juices will drip down and mingle with the bursting tomatoes and artichokes. It is absolute magic.

4. 4

   While the fish roasts, make the velvet green tahini. In a food processor, blend 1 cup fresh cilantro leaves, 1 small jalapeño, seeded, 1 clove garlic, minced, 3 tbsp fresh lemon juice, and 1/2 cup pure tahini paste. With the motor running, slowly stream in 1/3 cup ice water and a pinch of 1/4 tsp kosher salt until the tahini transforms into a fluffy, pale green cloud.

   5 min

   Tip: Ice water is the secret to perfectly emulsified, ultra-creamy tahini. Don't skip it!

5. 5

   For the jeweled salad topping, grab a large bowl. Add 1 small fennel bulb, shaved paper-thin, 1 cup fresh parsley leaves, 1 cup fresh mint leaves, and 1/2 cup fresh dill. Set aside—we won't dress this until the last second so it stays fiercely crunchy.

   10 min

   Tip: Use a mandoline for the fennel if you have one. You want it translucent and delicate.

6. 6

   Remove the roasting pan from the oven. Let the fish rest for 5 minutes. Take a moment to admire those jammy, juice-soaked vegetables underneath.

   5 min

   Tip: Resting helps the fish retain its moisture before we start digging in.

7. 7

   Right before serving, toss your waiting herb and fennel salad with 1 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp sumac, and 1/4 cup toasted pine nuts.

   2 min

   Tip: Toss gently using your hands to avoid bruising the delicate herbs.

8. 8

   To plate this feast, swoop a generous bed of the green tahini onto a massive platter. Carefully transfer the branzino and all the roasted vegetables directly over the tahini. Heap the bright, dressed herb salad aggressively over the top so the heat from the fish wilts the herbs just slightly at the bottom. Serve immediately.

   5 min

   Tip: This is a dish that demands to be placed in the center of the table and attacked communally.