Branzino Pan Roast
Branzino Pan Roast
Directions
- 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.
Ingredients
- 1 branzino, butterflied
- 8 olive(s), Kalamata, pitted
- 3 onion(s), pearl, peeled and quartered, sub Cipollni mushrooms
- 6 Peak Fresh Produce® Garlic, Clove(s), pare blanched in salted water
- 4 Peak Fresh Produce® Lemon(s)
- 4 Peak Fresh Produce® Mushroom(s), Crimini, medium, sliced
- 6 Peak Fresh Produce® Tomato(es), Cherry, sub grape tomatoes
- 6 Piancone® Artichokes, Quartered, Grilled
- 2 oz. Piancone® Oil, Olive, Extra Virgin
- 4 potato(es), fingerling, cut in half lengthwise, pare blanched in salted wa
- - Roma® Black Pepper, Ground, to taste
- 1 tsp. Roma® Pesto Basil Sauce, thinned with 1tsp. Piancone Extra Virgin Olive Oil
- - salt, kosher , to taste