Branzino fillet with Neapolitan garnish
1 serving
25 minutes
Branzino fillet with Neapolitan garnish is an exquisite dish of Italian cuisine that embodies the traditions of the Mediterranean coast. The tender dorado fillet, fried to a crispy golden crust in olive oil, retains the juiciness and subtle aroma of fresh fish. The grilled vegetable garnish—zucchini, sweet peppers, and mushrooms—adds a rich flavor with a hint of smokiness. The finishing touch includes sun-dried tomatoes, olives, and mini spinach leaves that add zest and freshness. This dish not only pleases the eye with its brightness but also pairs perfectly with white wine, highlighting its refined gastronomic harmony. Simple to prepare yet elegant in presentation, this recipe will delight every connoisseur of Italian cuisine.
1
Season the dorado fillet with salt and pepper, and fry it in olive oil on both sides until golden brown. Add butter at the end.
- Sea bream fillet, skin-on: 150 g
- Olive oil: 20 ml
- Butter: 50 g
2
Grill the vegetables.
- Button mushrooms: 30 g
- Courgette: 30 g
- Bell pepper: 30 g
3
Place the cooked fillet on a plate, next to it a garnish of grilled vegetables. Decorate with mini spinach leaves, sun-dried tomatoes, and olives.
- Spinach: 2 g
- Sun-dried tomatoes: 20 g
- Black olives: 20 g
