Greek Branzino Recipe
Herb crust, tri-color quinoa & Romanesco sauce
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Ingredients
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Herb Crust
Quinoa
Romanesco Sauce
Branzino
Method
Herb Crust Preparation
- 1
Prepare the Herb Mixture
In a food processor, combine fresh parsley, fresh dill, garlic cloves, lemon zest, olive oil, salt, and black pepper. Process until a paste forms.
Branzino Preparation
- 2
Prepare the Branzino
Rinse the branzino fish under cold water and pat dry with paper towels. Season both the outside and cavity of the fish with salt and black pepper.
- 3
Stuff and Coat the Fish
Stuff the cavity of each fish with lemon slices. Then, spread the herb crust mixture evenly over the outside of each fish. Set aside.
Quinoa Preparation
- 4
Cook the Quinoa
In a saucepan, combine tri-color quinoa, vegetable broth, olive oil, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed. Fluff with a fork.
Romanesco Sauce Preparation
- 5
Prepare the Romanesco Sauce
Cut the romanesco broccoli into florets. In a pot, combine romanesco florets, garlic cloves, and vegetable broth. Bring to a boil, then reduce heat and simmer until the romanesco is tender, about 10 minutes.
- 6
Blend the Sauce
Transfer the cooked romanesco mixture to a blender. Add lemon juice, salt, black pepper, and olive oil. Blend until smooth and creamy. Adjust seasoning if necessary.
Cooking the Branzino
- 7
Cook the Fish
Preheat the oven to 400°F (200°C). Place the herb-crusted branzino on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
Plating
- 8
Serve the Dish
On a plate, serve a portion of tri-color quinoa, top with a baked branzino, and drizzle with romanesco sauce. Garnish with additional herbs if desired.