Whole Butterflied White Fish w/ Tomato & Nectarine Salad
This Whole Butterflied White Fish recipe from Guy and Dalyah of Birdeye takes a locally caught California whitefish (or branzino), seasons it with Smoked Tomato Algae Oil, and blasts it under high heat until the skin blisters and crisps, just 3 to 5 minutes in a pizza oven or under the broiler.
It's finished with a juicy tomato and nectarine salad tossed with lemon basil, lemon juice, and Algae Cooking Oil, spooned right over the top. Fast, dramatic, and peak-summer simple, it's the kind of whole fish dinner that looks impressive and asks almost nothing of you.
Ingredients
Butterfly your branzino and season generously on all sides with smoked tomato algae oil, salt, and black pepper.
Get your pizza oven screaming hot — or set your oven to broil. Place the fish skin-side up and cook 3–5 minutes until the skin blisters and crisps.
While the fish cooks, toss the tomatoes, nectarine, and lemon basil with a drizzle of ap algae oil or algae chili oil, the juice of ½ lemon, and salt.
Plate the fish whole and spoon the salad directly over the top.
