Roasted Branzino With Basil & Aleppo Pepper
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Cooking tools:
- Microplane
- Butcher's twine
- Pepper mill
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Oven
- Baking sheet
- Serving platter
Ingredients
- 2 garlic cloves, finely grated
- 1 tbsp Aleppo pepper
- 1 tbsp white wine vinegar
- ⅓ cup (80ml) olive oil
- Kosher salt, freshly ground black pepper
- 2 x 1¼ lb (approx. 550g) branzino, gutted and scaled
- 2 lemons, divided
- 4 sprigs basil, plus leaves for serving
- 1 cup (approx. 120g) cilantro, tender leaves and stems
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