Skip to content

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.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: