Roasted Delicata Squash, Chickpeas, Rosemary, Lemon, Kale

Preheat your oven to 400°F (200°C). Rinse the Branzino under cold water and pat it dry with paper towels. Make 3 diagonal slashes on each side of the fish.

Prepare the Branzino

Rub the Branzino with olive oil, salt, and black pepper. Stuff the cavity of the fish with lemon slices and rosemary sprigs.

Season the Fish

Place the fish on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the fish flakes easily with a fork.

Roast the Fish

While the fish is roasting, slice the delicata squash into half-moon shapes. In a large bowl, combine the squash and chickpeas.

Prepare the Squash

Drizzle with olive oil, salt, pepper, and ground cumin. Toss to coat evenly. Spread the mixture on a baking sheet and roast in the oven alongside the fish for about 25-30 minutes, stirring halfway through.

Season and Roast

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Sauté the Kale

Add the chopped kale to the skillet and sauté for about 5-7 minutes until the kale is wilted and tender. Season with salt and black pepper to taste.

Cook the Kale

Branzino fish, cleaned and scaled

Lemon, sliced

Fresh rosemary sprigs

Olive oil

Salt

Black pepper

Delicata squash, halved and sliced

Canned chickpeas, drained and rinsed

Ground cumin

Kale, stems removed and chopped

Garlic, minced

Whole Roasted Branzino

Make Whole Roasted Branzino Recipe in just 1h . Roasted Delicata Squash, Chickpeas, Rosemary, Lemon, Kale

Whole Roasted Branzino Recipe

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