Branzino Recipe
Mediterranean Sea Bass, white wine, garlic, shallots, lemon, beet mash, white beans, spinach, blistered cherry tomatoes
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Ingredients
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Fish
Vegetables and Aromatics
Sides
Method
Preparing the Beets
- 1
Chop Beets
Peel and chop the beets into small cubes.
- 2
Cook and Mash Beets
Boil the chopped beets in salted water for about 15-20 minutes until tender. Drain and mash with a fork or potato masher. Set aside.
Cooking the Fish
- 3
Preheat Oven
Preheat the oven to 375°F (190°C).
- 4
Prepare Fish
Rinse the branzino under cold water and pat dry with paper towels. Season the inside and outside with salt and pepper.
- 5
Sauté Garlic and Shallots
In a large oven-safe skillet, heat olive oil over medium heat. Add minced garlic and sliced shallots, sautéing until translucent (about 3-4 minutes).
- 6
Cook Fish
Add the branzino to the skillet, and pour in the white wine. Squeeze the juice of half the lemon over the fish.
- 7
Preparing the Sides
- 8
Cook Spinach
In a separate skillet, heat a tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted (about 3-4 minutes). Season with salt and pepper to taste.
- 9
Blister Tomatoes
Add the cherry tomatoes to the skillet with spinach, cooking until they start to blister (about 3 minutes).
- 10
Heat White Beans
In a small saucepan, combine the white beans with a splash of olive oil, heating through over low heat.