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OLIVE OIL CURED BRONZINO FILLETS WITH LEMON ZEST
5 lbs Bronzino with skin on
2 cups kosher salt
½ cup sugar
½ cup smoked paprika
4 lemons zest
6 springs of thyme chopped
4 cloves of garlic
8 cups California Olive Ranch extra virgin olive oil
Mix all dry ingredients together and cover the bottom of a sheet pan with ½ of the mixture and lay bronzino skin side up on salt mixture and cover with remaining salt. Weigh down filets and refrigerate for 6 hours Rinse filets and layer in a large jar with thyme and lemon slices. Fill jar and cover all filets with California Olive Ranch extra virgin olive oil (may use more than 8 cups of California Olive Ranch extra virgin olive oil) Keep jarred filets in refrigerator for 1 week Remove filets from jar and enjoy with toasted bread and bitter greens such as arugula.