Branzino In Crosta* Recipe
mediterranean seabass | basil-panko crust | roasted tomato sauce | grilled asparagus | mashed potatoes
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Ingredients
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Branzino and Crust
Roasted Tomato Sauce
Grilled Asparagus
Mashed Potatoes
Method
Preparation of Branzino
- 1
Prepare the Branzino
Preheat the oven to 400°F (200°C). Clean and gut the branzino, then pat dry with paper towels.
- 2
Make the Basil-Panko Crust
In a bowl, combine panko breadcrumbs, minced garlic, chopped fresh basil, 2 tablespoons olive oil, salt, and black pepper. Mix well until the breadcrumbs are coated.
- 3
Roasted Tomato Sauce
- 4
Prepare the Tomatoes
In a baking dish, combine cherry tomatoes, 2 tablespoons of olive oil, balsamic vinegar, salt, and black pepper. Toss to coat the tomatoes.
- 5
Roast the Tomatoes
Place the baking dish in the oven alongside the branzino. Roast for about 20-25 minutes until the tomatoes are blistered and soft.
- 6
Finish the Sauce
Remove the roasted tomatoes from the oven and stir in chopped fresh basil. Set aside.
Grilled Asparagus
- 7
Prepare the Asparagus
While the branzino and tomatoes are roasting, prepare the asparagus by trimming the tough ends. Toss with 2 tablespoons of olive oil, salt, and black pepper.
- 8
Grill the Asparagus
Preheat a grill pan over medium-high heat and grill the asparagus for about 5-7 minutes until tender and slightly charred. Remove from heat.
Mashed Potatoes
- 9
- 10
Assembly
- 11
Plate the Dish
On serving plates, place a portion of mashed potatoes, a grilled branzino, and a side of grilled asparagus. Spoon the roasted tomato sauce over the branzino. Serve immediately.
