Salads
Grilled Branzino with Tomato Salad
Ingredients
- For the Branzino Fillets:
- 2 branzino fillets, skin-on
- 1 tbsp olive oil Zest
- juice of ½ lemon
- 1 tsp fresh thyme or oregano, chopped
- 1 garlic clove, minced
- Kosher salt and black pepper, to taste
- For the Tomato Salad:
- 2 cups cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 tsp honey
- 1 tbsp fresh basil, chopped
- Salt and pepper, to taste
- For the Lemon-Herb Vinaigrette:
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- 1 tsp fresh parsley or basil, chopped
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes
Directions
- 1
Make the Tomato Salad In a bowl, combine tomatoes, olive oil, balsamic vinegar, honey, basil, salt, and pepper.
- 2
Toss gently and set aside to marinate. Marinate the Branzino Pat fillets dry.
- 3
In a small bowl, mix olive oil, lemon zest, juice, garlic, and herbs.
- 4
Brush onto both sides of the fillets and let sit 5–10 minutes.
- 5
Grill the Branzino Heat a grill or grill pan to medium-high and brush with oil.
- 6
Place the fillets skin-side down and cook undisturbed for 3–4 minutes.
- 7
Flip carefully and cook another 2–3 minutes, until the fish flakes easily and is opaque.
- 8
Make the Vinaigrette Whisk together lemon juice, mustard, garlic, herbs, salt, and pepper. Slowly whisk in the olive oil until emulsified.
- 9
Taste and adjust seasoning. Plate & Serve Plate the tomato salad, top with grilled branzino fillets, and drizzle with the lemon-herb vinaigrette. Garnish with extra herbs and lemon wedges.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
