Branzino Recipe
Roasted Tomatoes, Asparagus, Sorrel, Garlic Herbs Orzo, Balsamic Reduction
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Ingredients
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Fish
Vegetables
Orzo
Sauce
Method
Preparation
- 1
Prepare the Balsamic Reduction
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes. Set aside.
- 2
Roast the Vegetables
Preheat oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes and asparagus with olive oil, minced garlic, salt, and pepper. Roast in the oven for about 20 minutes or until tender and slightly caramelized.
- 3
Cook the Orzo
In a saucepan, bring chicken broth to a boil. Add orzo and cook according to package instructions until al dente. Drain and stir in parmesan cheese and fresh herbs. Set aside.
- 4
Cooking
- 5
Roast the Branzino
Place the prepared branzino on the same baking sheet as the vegetables. Roast everything in the oven for an additional 25-30 minutes or until the fish flakes easily with a fork.
- 6
Serve
On a plate, serve a portion of the garlic herb orzo, topped with the roasted branzino and vegetables. Drizzle with balsamic reduction and garnish with remaining sorrel.