Crisp Branzino with Spinach
Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, ate fish every Friday when he was growing up Catholic in Dublin. He has since reinterpreted dishes his parents prepared. This particular recipe is supereasy: He pan-fries whole branzino, bones and all, which helps keep the fish moist while crisping the skin. Recipe from Food & Wine Chefs' Easy Weeknight Dinners.