Crispy-Skin Branzino with Pistachio Sauce Vierge
Lemon & Garlic Broccolini
Cooking time
35 minutes
Servings
2/4
Calories
810 /serving
This one’s a bistro-level dinner that would suit any date night or special occasion. You’ll sear your branzino until the skin turns golden brown and crisped, and then plate it on a bed of red quinoa. A pistachio sauce vierge, adding toasted nuts to the classic basil, lemon and cherry tomato combo, gives it an extra lift. For a side, roasted broccolini, dressed in lemon juice and zest brings the perfect balance. Add a flourish of basil for presentation, and light some candles—this fine fish dish deserves mood lighting.
We will send you:
- 2 Branzino fillets
- 140g Cherry tomatoes
- 1 Bunch of basil
- 1 Garlic clove
- 1 Lemon
- 1 Shallot (or onion)
- 1 Bunch of broccolini
- 30ml Red wine vinegar
- 50g Pistachios
- 95g Red quinoa
- 8.5g Sumac (sumac, sea salt)
Contains: Branzino, Sulphites, Pistachios
You will need:
Medium pot
Large pan
Zester
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
46 g
Saturated Fat
6 g
Sodium
610 mg
Total Carb
58 g
Sugars
10 g
Protein
47 g
Fibre
11 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the rinsed quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork and set aside in a warm spot.
Mise en place
While the quinoa cooks, preheat the oven to 450°F. Roughly chop the pistachios. Zest and juice the lemon. Trim off and discard the bottom inch of the broccolini. Quarter the cherry tomatoes. Peel, halve and thinly slice the shallot. Mince the garlic. Pick the basil leaves off the stems, discarding the stems. In a medium bowl, combine the cherry tomatoes with as much shallot as you’d like and up to ½ of both the garlic and lemon zest (to taste).
Roast the broccolini
On a lined sheet pan, toss the broccolini with a drizzle of oil; season with ⅓ of the sumac and S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, adding the remaining garlic and flipping halfway through, 10 to 12 minutes, until tender when pierced with a fork. Remove from the oven and combine with as much lemon juice and remaining lemon zest as you’d like.
Make the pistachio sauce vierge
Heat a large, dry pan on medium-high. Add the pistachios and toast, stirring frequently, 2 to 3 minutes, until lightly browned and fragrant. Immediately transfer the toasted pistachios to the bowl of cherry tomatoes, reserving the pan. Add the red wine vinegar, 4 tbsp olive oil (double for 4 portions) and ⅔ of the basil (roughly chop before adding); season with S&P to taste and stir to combine.
Cook the branzino
In the reserved pan, heat a drizzle of oil on medium-high. Thoroughly pat the branzino fillets dry with paper towel; season with the remaining sumac on the flesh sides. Add the branzino* to the pan, and cook, 2 to 3 minutes per side, until golden brown and cooked through.
Finish & serve
To the pot of quinoa, add ⅓ of the pistachio sauce vierge and stir to combine. Divide the finished quinoa and roasted broccolini between your plates. Top the quinoa with the branzino and some of the remaining pistachio sauce vierge. Garnish with the remaining basil. Serve any remaining pistachio sauce vierge on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
