Branzino Recipe
Grilled branzino, salsa verde, red bell pepper, asparagus, fennel, mint, lemon zest
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Ingredients
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Fish
Vegetables
Salsa Verde
Method
Preparing the Branzino
- 1
Clean the Fish
Rinse the branzino under cold water and pat dry with paper towels. Make 3-4 diagonal slashes on each side of the fish to allow for even cooking.
- 2
Season the Fish
Rub the branzino with olive oil, salt, and black pepper, making sure to coat both the outside and inside cavity of the fish.
Preparing the Vegetables
- 3
Prepare the Red Bell Pepper
Remove the stem and seeds from the red bell pepper. Cut it into quarters and then into strips.
- 4
Prepare the Asparagus
Trim the woody ends of the asparagus and cut them into 2-inch pieces.
- 5
Prepare the Fennel
Remove the fronds from the fennel and slice the bulb thinly.
Making the Salsa Verde
- 6
Combine Ingredients
In a food processor, combine mint leaves, parsley leaves, capers, garlic clove, lemon juice, lemon zest, and olive oil.
- 7
Blend the Salsa Verde
Pulse the mixture until it is roughly chopped. Season with salt and black pepper to taste, then blend again until well combined.
Grilling
Serving
- 11
Plate the Dish
Remove the branzino and grilled vegetables from the grill and place them on a serving platter.
- 12
Add Salsa Verde
Drizzle the salsa verde generously over the branzino and vegetables before serving.
- 13
Garnish
Optionally, garnish with additional mint leaves and lemon wedges.
