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Branzino, Mediterranean-Style

March 15, 2011

Pretty, isn't it?

Roasted branzino (Mediterranean sea bass) is fish done right. We start with the best product, cook it to perfection—crunchy skin and light, flaky meat—and serve it with seasonal sides that highlight its flavor. In this case, the accompaniments are sunchokes and leeks, along with a super-fresh pesto whipped up with cold-pressed Italian olive oil, fresh basil, garlic, and sea salt. A Cabernet sauce grounds the whole dish in an earthy, absolutely wintry savoriness that will leave you feeling satisfied but not weighed down. A fabulous entree for this time of the year, it’s an especially smart choice if you want to try one of our new desserts afterward.

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