Sear skin-on branzino until firm and flaky. Serve it over roasted fennel and a handful of fresh baby swiss chard. Top the fish with chunky roasted red pepper and olive salsa.
Ingredients For Grilled Branzino And Braised Fennel Recipe
2 tablespoon Olive oil
3 Garlic cloves, minced
2 Fennel bulbs, sliced very thin
2 cup White wine
2 tablespoon Unsalted butter
As required Salt and pepper to taste
2 Whole branzino or striped bass, or 4 fillets
2 tablespoon Olive oil
Salt and pepper
8 ounce 1 jar roasted red peppers, drained
0.25 cup Olive oil
3 tablespoon Sherry vinegar
0.5 teaspoon Salt, to taste
0.25 teaspoon Pepper, to taste
0.5 cup Parsley, chopped
0.5 cup Green olives, minced
3 tablespoon Kalamata olives, chopped
2 Garlic cloves, minced
Nutrition value
944
calories per serving
51 g Fat27 g Protein90 g Carbs67 g FiberOther
Current Totals
51 g Fat
27 g Protein
90 g Carbs
67 g Fiber
MacroNutrients
Carbs
90 g
Protein
27 g
Fiber
67 g
Fats
Fat
51 g
Vitamins & Minerals
Calcium
1543 mg
Iron
27 mg
Vitamin A
1395 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
11 mg
Vitamin B6
1 mg
Vitamin B9
69 mcg
Vitamin B12
0 mcg
Vitamin C
51 mg
Vitamin E
5 mg
Copper
2 mcg
Magnesium
613 mg
Manganese
11 mg
Phosphorus
758 mg
Selenium
14 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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