Author Notes
A quick and easy, elegant weekday dinner you can make in 30 minutes. —Kristina Erfe Pines
Ingredients
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4
Branzinos fillets, halved
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6
small heirloom carrots, whole and peeled
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3
small purple potatoes, peeled and sliced
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1/4 cup
pesto sauce
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1/4 cup
fresh parsley
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1/4 cup
olive oil
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4 tablespoons
canola oil
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1 tablespoon
fresh lemon juice
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1 handful
fresh tarragon leaves (optional)
Directions
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Preheat the oven to 375F (190C); While oven is preheating, peel carrots and potatoes; Slice potatoes to 1/4 inch thickness; Wash and dry scallions and trim green tops for fresh cut; Toss with olive oil, salt and pepper; Roast vegetables for 15-20 minutes or until fork tender
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While vegetables are roasting prepare sauce; Take pesto sauce available, add some fresh parsley and using an immersion blender or food processor, mix it in; add olive oil to prevent from getting too thick;
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Pat the fish fillets dry with a paper towel, cut in half; Season with salt and pepper
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In the last 5 minutes of roasting the vegetables, heat canola oil on a non-stick pan over medium-high heat; Once oil is hot, place fish skin-side down on pan and cook 3 minutes for skin to crisp before flipping over and cooking the other side for 2 minutes; Take off of pan into a paper-towel lined colander to absorb excess oil
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For additional flavor, once the fish is on the colander turn off stove, and quickly toss a few tarragon leaves in the hot oil for one minutes. Quickly remove and sprinkle on top of fish before serving; For added brightness, squeeze 1/4 of a lemon/ 1 tbsp of lemon juice over the dish before serving; Enjoy!
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