Crispy Branzino over Fregola & Salsa Verde

Written By Justine P

It’s salty, lemony & herby and very satisfied with how this combo turned out!

Ingredients

For the Fish

  • 2 filets of Branzino, skin on

  • butter

  • lemon

  • thyme

For the Salsa Verde

  • Parsley

  • Cilantro

  • Basil

  • Rosemary

  • Sage

  • Arugula

  • Chives

  • Anchovies

  • Capers

  • 2 cloves garlic

For the Beverage

  • This fish deserves an Albarino

How I made it- For the salsa verde- parsley, cilantro, basil, rosemary, sage, arugula, chives finely chopped. Anchovies, capers, garlic made into a paste with a mortar and pestle then all combined with a cup of olive oil. (Very close to barbutos)

Branzino fried in the pan skin side down 4 minutes, flipped for another 3 then turned down heat to add butter, lemon and thyme for basting the filets.

Mixed the Al dente fregola into the salsa verde and served the fish on top with lemon zest and more greens.

 

Ingredients links!

Justine P
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