Ingredients

2 sticks celery, chopped or sliced
1 leek, chopped or diced
a handful of raisins
a handful of pitted dates
Gefen Honey, for drizzling
pomegranate seeds
1 lemon, sliced
1 head of garlic, cloves separated
shredded cabbage (optional)
3 sprigs of thyme
2 sprigs of oregano
2 bay leaves
1/4 cup Tuscanini Olive Oil
2 whole Branzino (about 1 and 1/4 pounds each), scaled, gutted, rinsed, and dried, with the tail removed
mixed Tuscanini Olives
salt, to taste
pepper, to taste

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Directions

Start by heating the olive oil in a pan over medium heat. Add the chopped celery, leek, and shredded cabbage (if using), and sauté for a few minutes until softened.

Generously season the Branzino on both sides and inside the cavity with salt and pepper. Also, season the sautéed celery mixture in the pan.
Fill the cavity of each fish with a bay leaf, three garlic cloves, a sprig of oregano, a sprig of thyme, and a few lemon slices.

Place the sautéed vegetables in a baking dish. Arrange the Branzino on top and scatter the remaining garlic cloves, dates, and lemon slices around the fish. Drizzle the fish and vegetables with the remaining olive oil and honey.
Scatter the mixed Tuscanini olives and raisins around the fish and drizzle some honey over everything. Bake in a preheated oven at 400 degrees Fahrenheit for 20 to 25 minutes, depending on the size of the fish, until the flesh is opaque and flakes easily with a fork.

Once out of the oven, give the fish a final squeeze of fresh lemon juice and sprinkle with pomegranate seeds. Drizzle with extra honey for some extra sweetness and garnish with any remaining simanim of your choice. Shana Tova from my family to yours!

Explore

apps Baruch Hashem It’s Shabbos BHIS branzino fish fruity simanim snapskosher special occasion starters yom tov Yussi Weisz

Ingredients

2 sticks celery, chopped or sliced
1 leek, chopped or diced
a handful of raisins
a handful of pitted dates
Gefen Honey, for drizzling
pomegranate seeds
1 lemon, sliced
1 head of garlic, cloves separated
shredded cabbage (optional)
3 sprigs of thyme
2 sprigs of oregano
2 bay leaves
1/4 cup Tuscanini Olive Oil
2 whole Branzino (about 1 and 1/4 pounds each), scaled, gutted, rinsed, and dried, with the tail removed
mixed Tuscanini Olives
salt, to taste
pepper, to taste

Directions

Start by heating the olive oil in a pan over medium heat. Add the chopped celery, leek, and shredded cabbage (if using), and sauté for a few minutes until softened.

Generously season the Branzino on both sides and inside the cavity with salt and pepper. Also, season the sautéed celery mixture in the pan.
Fill the cavity of each fish with a bay leaf, three garlic cloves, a sprig of oregano, a sprig of thyme, and a few lemon slices.

Place the sautéed vegetables in a baking dish. Arrange the Branzino on top and scatter the remaining garlic cloves, dates, and lemon slices around the fish. Drizzle the fish and vegetables with the remaining olive oil and honey.
Scatter the mixed Tuscanini olives and raisins around the fish and drizzle some honey over everything. Bake in a preheated oven at 400 degrees Fahrenheit for 20 to 25 minutes, depending on the size of the fish, until the flesh is opaque and flakes easily with a fork.

Once out of the oven, give the fish a final squeeze of fresh lemon juice and sprinkle with pomegranate seeds. Drizzle with extra honey for some extra sweetness and garnish with any remaining simanim of your choice. Shana Tova from my family to yours!

Roasted Branzino