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Mediterranean Braised Branzino

Serves: 1

A light, flavorful Mediterranean Branzino with toasted lemon orzo pilaf and crispy fried shallots.


  • 1 Branzino (400-600 gr, whole ggs)
  • 2 oz. Piancone olive oil, extra virgin
  • - salt, kosher (to taste)
  • - Burst black pepper, ground (fresh, to taste)
  • 1 Tbsp. Peak Fresh Produce shallot(s) (small dice)
  • 6 Piancone Whole Imported Tomatoes (quartered, plus 3oz. Puree)
  • 8 olive(s), Kalamata pitted
  • 1 Tbsp. Roma capers 
  • 1/2 tsp. oregano, fresh (chopped)
  • 2 Tbsp. lemon juice, fresh
  • 1/2 lemon(s) (grilled)
  • 1/2 Cup orzo pilaf (toasted, seasoned with lemon zest and fresh oregan)
  • 2 each Peak Fresh Produce shallot(s) (whole, peeled, thinly sliced, deep fried till cris)


Add olive oil to large sauté pan and place pan over high heat. Lay Bronzino on cutting board and make shallow cross cuts on one side Season with salt and pepper. Lay whole fish into hot oil cross cut side down and sear until golden. Gently turn fish over. Add onions and garlic, sauté briefly. Add tomatoes and puree, olives, capers, lemon juice and oregano and place in 375 degree oven. Braise fish until cooked through. Gently remove fish from pan and transfer to serving platter. Spoon braising sauce around fish. Arrange crispy shallot “rings” over fish. Spoon orzo onto plate. Garnish with grilled lemon half and fresh oregano sprigs, serve at once.