Pan-Fried Branzino with whole roasted scallions and purple potatoes

By Kristina Erfe Pines
April 16, 2014
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Author Notes: A quick and easy, elegant weekday dinner you can make in 30 minutes. Kristina Erfe Pines

Serves: 2

  • 4 Branzinos fillets, halved
  • 6 small heirloom carrots, whole and peeled
  • 3 small purple potatoes, peeled and sliced
  • 1/4 cup pesto sauce
  • 1/4 cup fresh parsley
  • 1/4 cup olive oil
  • 4 tablespoons canola oil
  • 1 tablespoon fresh lemon juice
  • 1 handful fresh tarragon leaves (optional)
  1. 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
  2. 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;
  3. Pat the fish fillets dry with a paper towel, cut in half; Season with salt and pepper
  4. 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
  5. 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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