Branzino Recipe

Cooking Instructions

1. 1

   Prepare the Ladolemono Sauce

   In a small bowl, combine the olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper. Whisk until well blended and set aside.

2. 2

   Prepare the Vegetables

   Wash and peel the baby carrots. Slice the fennel bulb into wedges. Rinse the cherry tomatoes and set aside.

3. 3

   Cook the Vegetables

   In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the baby carrots and fennel wedges. Sauté for about 5-7 minutes until they begin to char slightly. Add the cherry tomatoes and cook for an additional 2-3 minutes until they blister. Season with salt and pepper to taste.

4. 4

   Prepare the Branzino

   While the vegetables are cooking, preheat your grill or oven to 200°C (400°F). Clean the branzino and make a few diagonal slits on each side of the fish. Drizzle with olive oil, and season inside and out with salt and pepper.

5. 5

   Grill the Branzino

   Place the branzino on the grill or in the oven. Cook for about 10-12 minutes on each side, or until the flesh flakes easily with a fork.

6. 6

   Serve

   Once the fish is cooked, transfer it to a serving platter. Arrange the sautéed vegetables around the fish and drizzle the ladolemono sauce over the top. Garnish with additional parsley if desired.