Mediterranean Bronzino Recipe

Mediterranean Bronzino Preparation

1. 1

   Prepare the Bronzino

   Preheat your oven to 400°F (200°C). Clean the bronzino fish and pat dry with paper towels. Rub the fish inside and out with olive oil, salt, and black pepper. Place lemon slices inside the cavity of the fish.

2. 2

   Roast the Bronzino

   Place the bronzino on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the flesh is opaque and flakes easily with a fork.

3. 3

   Cook the Mushroom Fregola

   In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add the mushroom fregola and stir for 1-2 minutes. Pour in the vegetable broth and bring to a simmer. Cook for about 15 minutes, or until the fregola is tender and the liquid is absorbed.

4. 4

   Make the Sicilian Almond-Tomato Pesto

   In a food processor, combine toasted almonds, cherry tomatoes, basil, and 2 tablespoons of olive oil. Blend until smooth. Add salt and pepper to taste.

5. 5

   Prepare the Fennel-Radish Salad

   In a bowl, combine sliced fennel and radishes. In a small bowl, whisk together red wine vinegar, honey, and remaining olive oil. Pour the dressing over the fennel and radishes and toss to coat.

6. 6

   Serve

   To serve, place a portion of the warm mushroom fregola on a plate, top with roasted bronzino, drizzle with the almond-tomato pesto, and serve the fennel-radish salad on the side.