Categories: Fish- Seasfood

Ingredients

• 2 branzino filets(6oz. each) skin off and pin bones removed
• kosher salt
• 1 loaf soft white bread, unsliced
• 1 egg whisked with 1 Tbsp. water
• Canola oil
• 1 Tbsp. unsalted butter
• 1 lb. spinach, sautéed

Directions

1. Sprinkle 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. If you like, carve the planks (using a knife or kitchen scissors), into a fish shape. Save the rest of the loaf for small toast or crumbs. (If loaf is too soft, freeze for 20 minutes.)
2. Brush one side of each bread plank lightly with the egg wash. Set one filet on each plank, pressing lightly to adhere fish to bread.
3. 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 to 3 minutes.
4. Drop the butter into the skillet. Turn the planks fish-side down and sizzle until crisp and cooked through, 3 to 4 minutes.
5. Serve: Set each plank on a plate, bread-side-up. Sprinkle with salt. Add a heap of sautéed spinach.

6. Note: If branzino is unavailable, substitute red snapper or trout.

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