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
