Whole Roasted Branzino Recipe
Roasted Delicata Squash, Chickpeas, Rosemary, Lemon, Kale
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Ingredients
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Whole Roasted Branzino
Roasted Delicata Squash and Chickpeas
Sautéed Kale
Method
Whole Roasted Branzino
Prepare the Branzino
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.
Roast 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.
Roasted Delicata Squash and Chickpeas
Prepare the Squash
While the fish is roasting, slice the delicata squash into half-moon shapes. In a large bowl, combine the squash and chickpeas.
Season and Roast
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.
Sautéed Kale
Sauté the Kale
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Cook 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.
