Pan Roasted Bronzino Recipe
Sautéed Spinach, Roasted Tomato, Hazelnut Dukkah
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Ingredients
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Fish
Sautéed Spinach
Roasted Tomatoes
Hazelnut Dukkah
Method
Preparing the Roasted Tomatoes
- 1
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Toss the cherry tomatoes in a bowl with olive oil and salt. Spread them out on a baking sheet and roast for 20-25 minutes until soft and slightly caramelized.
Making the Hazelnut Dukkah
- 2
Prepare the Dukkah
In a dry skillet over medium heat, toast the hazelnuts, coriander seeds, cumin seeds, and sesame seeds until fragrant, about 5-7 minutes. Let cool, then chop the hazelnuts and mix all ingredients with salt in a bowl.
Cooking the Fish
- 3
Pan-Roast the Bronzino
Heat olive oil in a large skillet over medium-high heat. Season the bronzino with salt and black pepper. When the oil is hot, add the fish to the skillet and cook for 4-5 minutes on each side, or until the skin is crispy and the fish is cooked through. Squeeze lemon juice over the fish before serving.