Roasted Branzino Fillet Recipe
with fregola sarda (toasted pasta pearls) over a whipped tomato purée
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Ingredients
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For the Roasted Branzino
For the Fregola Sarda
For the Whipped Tomato Purée
Method
For the Roasted Branzino
- 1
Prepare the fish
Preheat the oven to 425°F (220°C). Pat the Branzino fillets dry with paper towels. In a small bowl, mix olive oil, lemon juice, minced garlic, thyme, salt, and black pepper.
- 2
Season the fillets
Brush the olive oil mixture over both sides of the Branzino fillets and place them on a baking sheet lined with parchment paper.
- 3
Roast the fillets
Roast in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and is cooked through.
For the Fregola Sarda
- 4
- 5
Add fregola and broth
Stir in the fregola sarda, followed by the vegetable broth, salt, and black pepper. Bring to a boil.
- 6
Simmer
Reduce heat to low, cover, and simmer for 12-15 minutes or until the fregola is tender and has absorbed most of the broth.
For the Whipped Tomato Purée
- 7
- 8
Add tomatoes and season
Add the canned whole tomatoes, salt, and black pepper. Simmer for about 10 minutes, breaking down the tomatoes with a spoon.
- 9
Whip the purée
Transfer the mixture to a blender, add fresh basil leaves, and blend until smooth and creamy. Adjust seasoning if necessary.
