Name: Preserved Lemon Roasted Branzino
Yield: 2
Ingredients: 2 tsp Izak Blend; 1 tsp fine sea salt; 1 branzino, approximately 2 pounds; Olive oil; 6 slices Tunisian-Style Preserved Lemons

Seasoning and stuffing the Branzino with our preserved lemons and more Izak brings out the sweet and smokey chili flavors of a well-seasoned dish. Read on for tips on how to roast the perfect branzino with crispy skin. The recipe below is for 2 but is easily multiplied if you need dinner for 6.

Preserved Lemon Roasted Branzino

Author: Helen Park
Servings: 2
Category: Main Course

Ingredients

2 tsp Izak Blend
1 tsp fine sea salt
1 branzino, approximately 2 pounds
Olive oil
6 slices Tunisian-Style Preserved Lemons

Directions

Preheat the broiler to high.
Cut angled 3-4 slits into both sides of the fish. The cut should go through the skin but not through the bones.
Mix the Izak blend and salt together to combine.
On a broiler safe baking tray, drizzle the olive oil to coat and season inside and out with the Izak salt mixture.
Stuff the lemon slices into the slits, breaking the slices as needed and stuff the inside of the fish with the remaining lemon slices.
Position the fish under the broiler and broil for 5 minutes on each side or until the skin is crisp and the fish is just cooked.
Rest the fish for 5-10 minutes before carving off the bone and enjoy with even more preserved lemons and a great side dish like fluffy potatoes or warm bread to soak up the goodness.