Filetto Di Branzino Alla Greca Recipe
grilled mediterranean seabass | black & green olives | capers | tomatoes | trebbiano wine | sautéed organic spinach | roasted yukon gold potatoes
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Ingredients
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Fish
Toppings
Sautéed Spinach
Roasted Potatoes
Method
Preparing the Fish
- 1
- 2
Preparing the Toppings
- 3
Sauté the Toppings
In a pan, heat the Trebbiano wine over medium heat. Add the black olives, green olives, capers, and cherry tomatoes. Cook for about 3-4 minutes until the tomatoes are slightly softened. Remove from heat and set aside.
Sautéing the Spinach
- 4
Cook the Spinach
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add organic spinach and sauté for about 3-4 minutes until wilted. Season with salt and pepper to taste.
Roasting the Potatoes
- 5
- 6
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden brown and tender, flipping halfway through.
Serving
- 7
Plate the Dish
On a serving platter, arrange the grilled seabass fillets. Top with the sautéed toppings, and serve alongside the sautéed spinach and roasted Yukon Gold potatoes.
