Seafood
Mediterranean Branzino with Zucchini & Tomatoes
Enjoy this Mediterranean-inspired Branzino Fish with Roasted Zucchini and Tomatoes, a light and healthy meal bursting with fresh flavors! With tender branzino, seasoned vegetables, and aromatic spices, this dish is perfect for a quick yet gourmet dinner. Follow Chef Healthy Henry‚‘s guide for a deli
Ingredients
- 1 lb branzino fish
- 1tbl avocado oil
- 1 lb zucchini cut into 1-inch half-moons
- 1 lb quality fresh smaller tomatoes quartered (Campari)
- 4-5 garlic cloves, sliced
- 3/4c shallots sliced
- 2 tsp extra-virgin olive oil
- 2 tbls fresh thyme
- 1 tbl sumac
- 2 tsp aleppo pepper
- 1/2 tsp salt
Directions
- 1
Garnish: Lemon wedges, for squeezing 1/2c pecorino cheese Parsley Freshly ground black pepper
- 2
Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss the zucchini and tomatoes with the olive oil and thyme toss to coat.
- 3
Add salt, sumac and Aleppo pepper and toss again. Spread in a single layer on baking sheet and roast for 15 to 20 minutes, or until golden brown around the edges.
- 4
While the vegetable roast sauce the fish: Sprinkle salt and pepper on both sides of fish. Bring a non-stick frying pan medium-high heat. Add olive oil.
- 5
When hot add the fish and cook 2-3 minutes per side depending on thickness.
- 6
Remove the vegetables from the oven, transfer to a serving dish add the cheese and parsley.
- 7
To serve: in a medium plate add the vegetables then add the fish and garnish with lemon, a little more parsley, and salt and pepper
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
