Branzino Recipe
baby potato, sweet peas, asparagus, olive tapenade
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Boil the baby potatoes in salted water for about 15 minutes until tender. Drain and set aside.
- 2
Prepare the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sweet peas, sautéing for about 5-7 minutes until tender. Season with salt and pepper.
- 3
Prepare the Branzino
Preheat the oven to 200°C (400°F). Place the cleaned branzino on a baking tray, drizzle with olive oil, and season with salt and pepper. Stuff the fish with lemon slices and a bit of olive tapenade.
- 4
Bake the Fish
Bake the branzino in the oven for about 20-25 minutes, or until the flesh is opaque and flakes easily with a fork.
- 5
Serve
Plate the baked branzino with the sautéed asparagus and sweet peas, and serve the boiled baby potatoes on the side. Drizzle more olive tapenade over the fish if desired.
