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Grilled Branzino With Romesco Sauce


Popular in the fish markets around the Mediterranean is the Branzino fish. A staple on the tables of Roman leaders and aristocrats, it’s known for its sweet flavor, tender meat and delicious taste. It’ll make a great new dish for you to try tonight. 


Serves 2

Romesco Sause:

1   tsp Kosher salt
2   garlic cloves, peeled
4   tbsp olive oil
2   tbsp almonds, tasted
2   tbsp hazelnuts, toasted
½  Roma tomato
2   tbsp canned chiotle peppers
½ cup bread crumbs
1   tbsp red wine vinegar
2   tbsp water
salt and pepper, to taste

Greens and Branzino:

1     lb whole fresh branzino
12   oz fresh dandelion greens
3     tbsp olive oil
½    lemon
salt and pepper, to taste

For the Romesco sauce:

Toast breadcrumbs in olive oil over medium heat, then add to blender with all remaining ingredients. Blend on high until fully incorporated. Transfer puréed sauce to a medium saucepan and simmer over medium heat for 20 minutes. Season to taste.

For the final dish:

Score and grill seasoned Branzino over high heat approximately 4-5 minutes per side, finish with a glaze of good olive oil (1 tbsp) and a squeeze of fresh lemon. Sweat dandelion greens over medium heat with the remaining 2 tbsp of olive oil until softened, season to taste with salt and fresh pepper.

To plate:

Spread the Romesco sauce over plate, followed by the dandelion greens, then 
top with the whole grilled Branzino.

About Ida Pusateri