Branzino Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Preheat your oven to 200°C (400°F). Wash the herlioom carrots and baby potatoes. Cut the baby potatoes in half and trim the ends of the herlioom carrots.

2. 2

   Roast the Potatoes

   In a bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.

3. 3

   Prepare Lemon Garlic Oil

   While the potatoes are roasting, prepare the lemon garlic oil. In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic cloves, juice of half the lemon, and chopped fresh parsley.

4. 4

   Add Carrots to Roast

   After 20 minutes, add the herlioom carrots to the baking sheet with the potatoes. Drizzle with a bit of the lemon garlic oil, and roast for another 15 minutes until everything is tender.

5. 5

   Cook the Branzino

   Season the branzino fillets with salt, pepper, and the remaining lemon garlic oil. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the branzino fillets skin-side down and cook for about 4-5 minutes on each side, or until cooked through and flaky.

6. 6

   Serve

   Plate the roasted potatoes and herlioom carrots alongside the branzino fillets. Garnish with lemon wedges and sprinkle with additional fresh parsley if desired.