For the Branzino: - Branzino - Olive oil - Coarse salt - Orange for zesting For the Vierge Sauce: - Shallot - Green onions - Chives - Cherry tomatoes - Niçois or Kalamata black olives
Preheat your oven to 350 degrees. Trim the edges of your Branzino fillet for a clean presentation using a sharp knife. Make four diagonal incisions in the skin of each fillet.
Drizzle 1 tbsp. of olive oil on the cooking sheet. Gently place the Branzino Filets next to each other on the sheet, skin side down.
Drizzle 1 tbsp. of olive oil over the top of the filets with a pinch of sea salt. Set the cooking sheet on the top rack of the oven. Set timer for 10 minutes.
Meanwhile, it is time to make the sauce Vierge. Mix the shallot, green onions, chives, cherry tomatoes, olives, capers, basil, pine nuts together in a mixing bowl with the ¾ cup of olive oil.
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