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ROAST BRANZINO with salsa verde, asparagus, and Mediterranean quinoa salad



Time: 30 minutes

Ingredients not provided: Salt, pepper, and olive oil

Equipment required: Medium pot, sheet pan, aluminum foil, knife, and cutting board


Ingredients:


 

Directions:


Step 1: Preheat the oven

Set the oven to High broil. Continue on to the next step


Step 2: Cooking the quinoa

Place the quinoa, 1 and 1/4 cups of water and a pinch of salt into a medium sized pot and place over high heat.

Step 3: Cooking the quinoa, continued...

Once boiling, stir the quinoa and reduce the heat to low. Cover the pot and allow to simmer. Set a timer for 15 minutes. After 15 minutes, remove the pot from the heat and keep covered until ready to plate. Continue on to the next step.


Step 4: Prep your fruit and veggies:

-Cut the cucumber and apple into small bite-sized pieces. Set aside until the quinoa is cooked.


Step 6: Cooking the branzino and asparagus:

-Break or cut the bottom 1-2 inches of asparagus off and discard. Drizzle olive oil over the asparagus.  Season with salt and pepper.

-Place the branzino (flesh up) and asparagus on an aluminum foil-lined sheet pan.

-Spread the salsa verde over the flesh of the branzino.

-Place the pan in the middle to lower-half of the oven, so that it is not too close to the broiler. Cook for 8 minutes or until the branzino and asparagus is cooked and caramelized but not burnt and then remove from the oven.

-Squeeze half of the lemon over the branzino and asparagus.


Step 5: Finish the quinoa salad:

Place the cooked quinoa in a bowl, add the cut apple, cucumber, and pomegranate. Drizzle 2 tablespoons of olive oil, juice of the other half of the lemon, and the tahini over the quinoa and mix until fully incorporated. Season to taste with salt and pepper.


Plate the quinoa, branzino, and asparagus together and enjoy!


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