Roasted Branzino with citrus pesto
This divine recipe is going to bring back some of your wonderful memories of Italy! The fresh citrus pesto addition is a hit! You should definitely give it a go!
0h 10m prep
0h 25m total
easy difficulty
14 ingredients
For the branzino
- Branzino
- 6 fillets
- Olive oil
- 2 tbsp
- Sea salt
- to taste
- Black ground pepper
- to taste
For the lemon pesto
- Fresh basil
- 1 cup (moderately packed)
- Olive oil
- ¼ cup
- Pine nuts
- ⅓ cup (toasted)
- Orange
- 1 (zested and juiced)
- Lemon
- 1 (zested and juiced)
- Garlic
- 1 clove
- Sea salt
- to taste
- Black ground pepper
- to taste
Useful tools
Method
1
Preheat the oven to 350°F ~ 180°C.
2
Place all the lightly coated with olive oil Branzino fillets on a parchment-lined baking tray. Sprinkle with salt and pepper. Bake for 12 minutes or until cooked through.
3
Meanwhile, prepare the citrus pesto. Toast the pine nuts in a pan on the stove. Then, add the pine nuts and the remaining ingredients to a food processor and pulse several times until you have pesto-like consistency.
- Fresh basil
- 1 cup (moderately packed)
- Olive oil
- ¼ cup
- Pine nuts
- ⅓ cup (toasted)
- Orange
- 1 (zested and juiced)
- Lemon
- 1 (zested and juiced)
- Garlic
- 1 clove
- Sea salt
- to taste
- Black ground pepper
- to taste
4
Next, prepare the lemon and orange slices for the garnish by slicing them with a mandoline.
5
To serve, place the fish on a platter, top each fillet with the pesto, and garnish with a few citrus slices. Enjoy!
