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BRANZINO with salsa verde, romanesco, and peewee potatoes



Time: 35 minutes

Ingredients not provided: Salt, Pepper, Olive Oil

Equipment required: One large sheet pan, large bowl (optional), knife, and cutting board


Ingredients:


 

Directions:


Step 1: Preheat

Preheat the oven to 425 degrees.


Step 2: Prep your ingredients

-Cut larger peewee potatoes in half so that all of your vegetables are similar sizes.

-In a bowl, toss the peewee potatoes and the romanesco with olive oil, salt and pepper.

-Spread the peewee potatoes and romanesco out on a large sheet pan, allowing for a little bit of space, between each piece.

Note: For easier clean up, cover the pan with aluminum foil.


Step 3: Cook your vegetables

When the oven is preheated, cook the peewee potatoes and romanesco in the oven for 20 minutes.

Note: Do not shut off the oven after 20 minutes, you will use it again.


Step 4: While the vegetables cook

Unwrap the branzino filets and lay skin side down on the butcher paper it is wrapped in (as to not make another dish dirty) and spoon just enough salsa verde to lightly cover the flesh of the fish. Most of the sauce should remain to top the fish and vegetables after it is cooked.


Step 5: Cooking the fish

After 20 minutes, take the peewee potatoes and romanesco out of the oven (leave the oven on). Mix the vegetables and arrange the vegetable to one side of the pan to make room for the branzino. Place the branzino skin side down on the sheet pan and place all of the ingredients back in the oven for 6 minutes.

Picture below for reference:


Step 6: While the fish cooks

Squeeze the juice of half a lemon in the remaining salsa verde (removing any seeds that fall in) and stir.

Note: We add the lemon juice at the last minute because we want the flavor, but the acid will discolor the herbs in the sauce and possible get bitter if cooked in the oven.


Step 7:

After 6 minutes, remove the pan from the oven, plate all of the ingredients together and drizzle salsa verde over everything!

Note: We do not suggest easting the skin of the branzino. The meat will easily come off of the skin with a fork. If you like your fish cooked further, feel free to add an additional 2 minutes to the cook time.









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