OLaVie Whole Branzino & Loaves Recipe:

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Oven-Roasted Whole Branzino:

Ingredients:

  • 1 whole branzino

  • 5 sprigs of rosemary

  • 1/2 lemon, sliced

  • Salt

  • Pepper

  • 2 tablespoons of olive oil

  • 3 tablespoons of butter

Instructions:

  • Preheat oven to 425 degrees.

  • While oven is heating, prepare fish. Rub the olive oil inside the fish. Sprinkle salt and pepper inside the fish and rub generously. Place sprigs of rosemary and lemon slices inside the fish.

  • Melt butter to a liquid consistency. Add a pinch or two of pepper into the mixture and then baste both sides of the fish with the butter mixture.

  • Wrap the fish in foil — don’t close too tightly, so that air can flow in and out while cooking.

  • Place the wrapped fish in the oven once ready. Depending on the size of your fish, cook for 10-15 minutes.

  • Remove from oven and enjoy the fresh steam, as you unwrap your fish.

Fresh Bread

Makes one loaf. Takes about 2.5 hours to make.

Ingredients:

  • 1 teaspoon of sugar (able to use any type)

  • 2 1/4 teaspoon of active dry yeast

  • 1 1/4 cups of hot water

  • 1 1/2 teaspoon of salt

  • 2 1/2 cups of all-purpose flour

Instructions:

  • Combine yeast, coconut sugar, and hot water in a large bowl. Cover with a tea towel and let proof for about 5 minutes. The active yeast should be frothy at the top.

  • Add the salt

  • Add the flour, a little bit at a time, until the mixture is smooth and the dough pulls away from the sides of the bowl.

  • LIGHTLY flour the sides of the bowl and cover with a tea towel to let proof for one hour. The dough should roughly double in size.

  • Gently tip out the dough onto a lightly flour surface. Don’t punch down any of those air bubbles- this is what helps the bread rise to its fullest potential! Sprinkle a bit of flour on top of the boule and slowly start pulling from the bottom, stretching it on top. Continue working your way around the dough until there’s a spiral-like shape on top.

  • Round it out, flip it over gently, and place seam-side down in the same bowl. Cover it with a tea towel to proof for another 30 minutes.

  • During the second rise, start heating your oven to 460F. Place your covered Dutch oven into the oven to allow it to warm up by itself.

  • Once the second proof is done, take out the Dutch oven and carefully place parchment paper inside. Then, gently tip the dough into the Dutch oven, seam-side up.

  • Place the lid on the Dutch oven and place bread and all in the oven for 30 minutes.

  • After 30 minutes, take off the lid and cook the bread for another 20 minutes. This is where you’ll get that golden brown crust.

  • Once finished remove from the oven and let cool. Now you have bread to feast with!