Branzino En Croute
Prep: 20 minutes., Cook: 5 minutes. Makes: 2 servings
2 branzino fillets (6 ounces each), skin off and pin bones removed
Kosher salt
1 loaf white sandwich bread, or pain de mie, unsliced
1 egg whisked with 1 tablespoon water
Canola oil
1 tablespoon unsalted butter
1 pound spinach, sauteed
Season: Sprinkle both sides of each fillet with salt. Set aside.
Slice: Create two planks of bread: Slice the crust away from one long side of the loaf. Turn the loaf onto this naked (and flat, stable) side. Slice away the crust from what was originally the bottom of the loaf. Now slice a plank, 1/4-inch thick, from what was originally the bottom of the loaf. Repeat. Now you’ve got two planks, each 1/4-inch thick, about 4 inches wide and 8 to 10 inches long. Trim remaining crusts from these planks. If you like, carve the planks (using a knife or kitchen scissors), into fish shape. Save the rest of the loaf for small toast or crumbs. (If your loaf of bread is uncooperatively soft, freeze for 20 minutes.)
Innovate: Step 2 calls for an unsliced loaf and a little concentration. If you lack either, grab a loaf of Pepperidge Farm Very Thin White and trim the crusts from 6 slices. Line up 2 sets of 3 as planks.
Stack: Brush one side of each bread plank lightly with the egg wash. Set one fillet on each plank, pressing lightly to adhere fish to bread.
Crisp: Set a wide skillet over medium heat. Pour in canola oil to coat the skillet. When hot, set the two fish-topped planks, bread side down, in the oil. Crisp to a golden brown, 2-3 minutes.