Bronzini

 
  • Cooking and Prep: 40 m
  • Serves: 2
  • No Allergens

When Mrs. Nayman asked me to present some of my seudah recipes for the Family Table Purim edition, so many things came to mind... Then I checked the calendar and remembered that the Purim seudah will be on Friday this year. I had to come up with something different for Shabbos, no salmon, no gefilte, it’s Shushan Purim! I told her I’d be preparing a whole fish per person, and she said, “Why not a huge fish board?” Then I spoke to Hudi Greenberger, and he said, “I do boards every Shabbos in my house and never get to photograph them.” For the rest of the story, check out the amazing results! The salatim... that’s for a different issue. 

 

Serves 2-4 as an appetizer (double, triple, or quadruple as desired)

Ingredients (9)

Bronzini

Start Cooking

Prepare the Bronzini

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Sprinkle the inside of the fish with salt and pepper, then stuff with some sliced lemon, a nice hunk of fresh parsley, some fresh dill, a sprig of rosemary, and a sprig of thyme.

  3. Take a nice piece of foil and add a good drizzle of olive oil so the fish skin doesn’t stick to it. Place the fish on the foil and roll it up. Place it in the oven and bake for 25–27 minutes. Let it cool.

  4. Then use your imagination and have fun creating your fish board! Serve for the Purim seudah or for Shabbos. If serving Friday night, don’t forget to say “l’kavod Shabbos kodesh” and chill a nice bottle of white wine to go with it.

Note:

I asked my local fish market to butterfly the bronzini so there are almost no bones in it.

Credits

Styling by Yussi Weisz @snapskosher
Photography by Hudi Greenberger



 
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