Mediterranean Branzino Filet Recipe with Vierge Sauce

www.lechefswife.com Get Recipe

Mediterranean Branzino, or "Loup de la Mediterranée", in French, is one of Le Chef's favorite fishes and one of my go-to dishes to serve for a special Brunch/Lunch or when we have friends over.

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You will be amazed at how simple this dish is to put together and how impressive it looks and tastes when you serve it.

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STEP 1

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STEP 2

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STEP 3

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STEP 4

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SWIPE UP FOR THE FULL RECIPE

Name: Mediterranean Branzino Filet Recipe with Vierge Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 2 whole Branzino. Ask the fish counter to fillet the Branzino and remove the scales. You can choose to leave the skin on or have it removed. I like to leave it on, the skin is tasty and easy to eat. *if the Branzino are larger you may only need 1 fillet per person; 2 tbsps olive oil; pinch of coarse salt; 1 orange for zesting; 1 Shallot, finely chopped; 2 green onions, finely chopped; 1/4 cup of chives, finely chopped; 1 1/2 cup cherry tomatoes, quartered; 1/3 cup of pitted Niçois or Kalamata black olives, halved; 2 tbsps of capers (left whole if it is the small kind), if it is the full caper berry, halve or quarter depending the size; 1/2 cup basil, finely chopped; 3 tablespoons roasted pine nuts; 3/4 cup of extra virgin olive oil; 1 lemon

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