Pan Roasted Branzino

Name: Pan Roasted Branzino
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: Cook The Potato; 1½ qt. Water; 4 ea. Yukon potato; 4 ea. Garlic cloves; 1 tsp. Salt; Seasoning; 1 cup Extra virgin olive oil; 2 ea. Lemon juiced; 1 tsp. Smoke paprika; 1 tbsp. Cayenne; 1/4 tsp. Salt; 1/4 tsp. Black pepper; For The roasted Tomato; 4 bu. Cherry tomato; 1 tbsp. Olive oil; 1/2 tsp. Salt; 1 oz. Sugar; For The Fish; 4 ea. Branzino filet; 1/4 tsp. Salt; 1/4 tsp. Black pepper; 1 tsp. Olive oil; Olive Oil Sauce; 2 ea. Lemon zest; 4 oz. Spanish olives pitted and quartered; 1/4 cup Extra virgin olive oil; 1/2 bu. Basil

The best of Provencal is eating whole foods that derive from the deep flavors within your pantry with very little dairy. Lemon juice, olive oil, olives are predominant in this rustic Mediterranean dish. The pan-roasted branzino with its delightful crispy skin and subtle flavor Sits atop the creamy pomme Fourchette ( fork mashed potatoes), pulling together a wholesome fresh balance with the zingy olive and basil chunky style tapenade. note: The Mediterranean diet is not about counting the carbs or fat it focuses on eating healthy whole foods, simple preparations, and wonderful, fresh flavors.

Chef Perry Pollaci

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Recipe

PRE TIME: 15 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

Cook The Potato
1½ qt. Water
4 ea. Yukon potato
4 ea. Garlic cloves
1 tsp. Salt
Seasoning
1 cup Extra virgin olive oil
2 ea. Lemon juiced
1 tsp. Smoke paprika
1 tbsp. Cayenne
1/4 tsp. Salt
1/4 tsp. Black pepper
For The roasted Tomato
4 bu. Cherry tomato
1 tbsp. Olive oil
1/2 tsp. Salt
1 oz. Sugar
For The Fish
4 ea. Branzino filet
1/4 tsp. Salt
1/4 tsp. Black pepper
1 tsp. Olive oil
Olive Oil Sauce
2 ea. Lemon zest
4 oz. Spanish olives pitted and quartered
1/4 cup Extra virgin olive oil
1/2 bu. Basil

Directions:

Step 1

For the potato, cover the potatoes with water ( just to cover), add salt and garlic cloves. Bring to boil and drop to a simmer until potatoes are fork-tender. About 30-40 min.

Step 2

For the roasted tomato, on a baking sheet, season the tomatoes clusters with olive oil, salt, and sugar.

Step 3

Roast at 450°F/230°C until beginning to blister, about 10min. Reserve warm.

Step 4

For the fish, drop the oven to 400°F/200°C.

Step 5

Score the fish skin (to prevent the filet from curling).

Step 6

Drain the water from the potatoes and turn the heat to medium-high. Crush the potato and garlic cloves with a fork. Add [Seasoning] and mix well, should be chunky and rustic. Reserve warm.

Step 7