Branzino Recipe

Time1h

Serves2

Roasted Baby Heirloom Tomatoes & Salsa Verde, Arugula Fennel Salad, Charred Lemon

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Ingredients

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1
Prepare the Salsa Verde
In a bowl, combine the chopped parsley, capers, minced garlic, olive oil, red wine vinegar, and season with salt and black pepper. Mix well and set aside.
2
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Toss the baby heirloom tomatoes with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for about 15-20 minutes until soft and blistered.
3
Prepare the Branzino
While the tomatoes are roasting, season the branzino with salt and black pepper, and place it in a roasting pan. Squeeze half of the charred lemon over the fish and add the other half to the pan.
4
Roast the Branzino
Add the fish to the oven and roast for about 25-30 minutes, or until the fish flakes easily with a fork.
5
Prepare the Arugula Fennel Salad
In a large bowl, combine the arugula and thinly sliced fennel. Drizzle with olive oil, salt, and lemon juice to taste, and toss gently to combine.
6
Serve
On a serving plate, place the roasted branzino, top with roasted heirloom tomatoes and salsa verde, and serve alongside the arugula fennel salad.