Mediterranean Branzino Recipe

Name: Bellini (Providence)s Mediterranean Branzino Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 fish Branzino fish, whole, cleaned; 4 cups Tomatoes, ripe; 1 cup Kalamata olives, pitted and chopped; 2 cups Parsnips, peeled and chopped; 2 tbs Garlic, minced; 4 tbs Olive oil; 2 tbs Lemon juice; 1 tsp Salt; 1 tsp Black pepper, freshly ground; 2 tbs Fresh parsley, chopped

Inspired by Bellini (Providence)

Time1h

Serves2

with Tomato Concassè, Kalamata Olives, Parsnip Purėe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 fish Branzino fish, whole, cleaned

4 cups Tomatoes, ripe

1 cup Kalamata olives, pitted and chopped

2 cups Parsnips, peeled and chopped

2 tbs Garlic, minced

4 tbs olive oil

2 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

2 tbs Fresh parsley, chopped

Method

Cooking Instructions

Prepare the Tomato Concassè

Blanch the tomatoes in boiling water for about 30 seconds, then transfer them to an ice bath. Peel the skins, remove the seeds, and chop the flesh into small pieces.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped tomatoes and kalamata olives. Season with salt and pepper. Cook for about 10-15 minutes until the mixture thickens.

Make the Parsnip Purée

In a pot, add parsnips and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and place in a blender.

Add 2 tablespoons of olive oil, salt, and pepper to the blender. Blend until smooth and creamy. Adjust seasoning to taste.

Prepare the Branzino

Preheat the oven to 400°F (200°C). Rinse the branzino under cold water and pat dry. Make diagonal cuts on each side of the fish.

Rub the fish with olive oil, lemon juice, salt, and pepper. Place on a baking sheet lined with parchment paper.

Bake in the preheated oven for about 20-25 minutes, or until the fish flakes easily with a fork.

Serve

On a plate, spread the parsnip purée, place the baked branzino on top, and spoon the tomato concassè over the fish. Garnish with chopped parsley.