Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Branzino Alla Max
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- Level: Intermediate
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 523
- Total Fat
- 29 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 43 g
- Cholesterol
- 93 mg
- Sodium
- 949 mg
- Level: Intermediate
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 523
- Total Fat
- 29 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 43 g
- Cholesterol
- 93 mg
- Sodium
- 949 mg
Ingredients
Directions
- In a pan, heat 2 tablespoons extra-virgin olive oil and add the sea bass fillets. Season with salt
- and pepper, to taste. Cook for a few minutes on each side or until the fish is just cooked through and remove the pan from the heat.
- In another pan, heat up the remaining 2 tablespoons olive oil and add the red pepper, onion, and zucchini. Cook the vegetables until fork tender, and season with salt and pepper, to taste.
- To make the Sweet Sour Sauce: Heat up the extra-virgin olive oil. Add the balsamic vinegar, and honey, and stir well. Cook and let reduce, until the sauce thickens.
- Place each sea bass fillet over a bed of cooked vegetables. Drizzle with sweet and sour sauce and sprinkle with parsley. Serve warm.
