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Branzino Pan Roast

Serves: 1


  • 1 Branzino (butterflied)
  • 2 oz. Piancone olive oil, extra virgin
  • - salt, kosher (to taste)
  • - Roma black pepper, ground (to taste)
  • 6 Peak Fresh Produce tomato(es), cherry (sub grape tomatoes)
  • 4 Peak Fresh Produce Mushrooms, Crimini (medium, sliced)
  • 3 onion(s), pearl (peeled and quartered, sub Cipollni mushrooms)
  • 6 Piancone Grilled Quartered Artichokes
  • 4 potatoes, fingerling (cut in half lengthwise, pare blanched in salted wa)
  • 8 olive(s), Kalamata pitted
  • 6 Peak Fresh Produce garlic, clove(s) (pare blanched in salted water)
  • 4 Peak Fresh Produce lemon(s)
  • 1 tsp. Roma pesto (thinned with 1tsp. Piancone Extra Virgin Olive Oil)


Add olive oil to large sauté pan and place pan over high heat. Lay butterflied Branzino on cutting board skin side up and make shallow cross cuts to each fillet. Season with salt and pepper. Lay fish into hot oil skin side down and sear until golden. Gently turn fish over. Distribute all remaining ingredients in pan around fish w/ exception of pesto oil and place in 400 degree oven. Roast until fish is cooked through and ingredients begin to brown. Gently remove fish from pan and transfer to serving platter. Discard lemon wheels, and spoon remaining garnish around fish. Drizzle pesto oil over fish and around plate.

Additional Notes: Garnish w/ fresh thyme sprig and serve at once.