Pesce Recipe

Inspired by Vicino

Time45m

Serves2

branzino + eggplant + zucchini + tomato chutney + tuscan seasoning + lemon + pickled onion

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Ingredients

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1
Prepare the Branzino
Clean and gut the branzino, then rinse it under cold water. Pat dry with paper towels and set aside.
2
Prepare the Vegetables
Slice the eggplant and zucchini into rounds, about 1/2 inch thick. Dice the tomatoes into small pieces.
3
Make the Tomato Chutney
In a saucepan over medium heat, add diced tomatoes and cook until they break down. Stir in 1 tsp of Tuscan seasoning, and let simmer for about 10 minutes until thickened. Remove from heat and set aside.
4
Prepare the Pickled Onion
If not already prepared, slice the onions thinly and soak them in vinegar for at least 30 minutes to pickle.

5
Cook the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the eggplant and zucchini, and sprinkle with the remaining 1 tsp of Tuscan seasoning. Sauté until tender and golden, about 8-10 minutes. Remove from heat and set aside.
6
Cook the Branzino
In the same skillet, add a little more olive oil if needed. Place the branzino in the skillet and squeeze the lemon juice over the top. Cook for 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

7
Plate the Dish
On a serving plate, arrange the sautéed eggplant and zucchini. Place the cooked branzino on top, and spoon the tomato chutney over the fish. Garnish with pickled onions on the side.