Branzino with Fennel Grapes and Charred Salsa Verde
Ingredients
Charred Salsa Verde
-
1
handful
fresh Italian parsley
-
½
cup
fennel fronds
-
1
tablespoon
olive oil
-
1
clove
garlic, minced
-
1
unit
juice from lemon
-
to taste
unit
sea salt
Fish
-
1
tablespoon
olive oil
-
1
bulb
fennel, sliced
-
1
unit
yellow onion, sliced
-
to taste
unit
sea salt
-
1
unit
fresno chile, sliced
-
1
bunch
grapes
-
¾
cup
basmati rice
-
1
pound
branzino or sea bream, gutted
Instructions
- Char the parsley and fennel fronds over medium-high heat and chop them.
- Mix the charred herbs with olive oil, minced garlic, lemon juice, and salt to make the salsa.
- In a skillet, heat olive oil and sauté fennel and onion until softened.
- Add fresno chile and cook for a few more minutes, then add grapes and cook until everything is fragrant.
- Preheat the oven to 400°F.
- Season the branzino with salt and sear in the skillet for 2 minutes on each side.
- Transfer the fish to the oven and roast for 7 to 10 minutes.
- Serve the fish on a plate with basmati rice, topped with salsa and the fennel-grape mixture.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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