Awol Erizku’s Roasted Branzino

Image courtesy of MasterClass.

Based in Los Angeles, Awol Erizku creates expansive and restorative dialogues of and for the African diaspora through sculpture, paintings, photographs, and installations. The multidisciplinary artist uses the term “Afro-esotericism" throughout his practices to describe his rejection of Eurocentric beauty norms and celebration of Black identity. As a father, his family serves as a grounding force, bringing deeper meaning and connection to his work and daily life. Although Wolfgang Puck’s roasted branzino is only a recent addition to his weekly menu, Erizku shares that it has already become a family staple.

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Ingredients

• 4 branzino filets
• Salt and pepper
• Olive oil
• 1 cup breadcrumbs
• ¼ cup parsley leaves
• 1 sprig rosemary
• 2 sprigs thyme
• 2 sprigs tarragon
• 2 tbsp chives, chopped
• 2 tbsp extra virgin olive oil
• 3 tbsp shallots
• 1 sprig tarragon leaves, chopped
• ½ cup white wine
• 1 tbsp lemon juice
• ¼ cup unsalted butter, cubed
• 2 tsp capers
• 3 tbsp small tomatoes
• 1 tbsp parsley, chopped
• 6 lemon wedges or lemon slices

Instructions

1. Prepare the herb crust. Place breadcrumbs, parsley, rosemary, thyme, tarragon, and chives in a food processor. Pulse until the herbs are finely chopped and the breadcrumbs take on a pleasing, green color. Remove the mixture and place on a baking sheet.
2. Prepare the fish. Preheat the oven to 550 degrees or use the broil setting. Place the filets on a well-oiled baking sheet, and brush them with olive oil. Season the filets with salt and pepper. Put the meat side of the fish into the breadcrumbs and coat evenly. Then put skin-side down on baking sheet. Cook in the oven for 5-8 minutes.
3. Make the beurre blanc sauce. Pour olive oil in a medium sauté pan on medium heat. When the pan is hot, add the shallots and sauté until translucent. Deglaze with white wine and add the tarragon. Reduce the white wine. Add in the lemon juice. If the contents become too reduced, add a little water. Whisk the sauce, and gradually whisk in the butter. Add salt and pepper. Whisk. Add capers, tomatoes, parsley, and lemon segments. Whisk to combine everything. Taste.
4. Place one filet skin side down on the plate, and spoon the sauce around the fish.