Recipe courtesy of Patti LaBelle
Branzino a LaBelle
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 241
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 25
- Cholesterol
- 68
- Sodium
- 510
- Total: 15 min
- Active: 15 min
Ingredients
3 branzino fillets (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 teaspoon ground turmeric
1 1/2 tablespoons grapeseed oil
2 tablespoons unsalted butter
1 tablespoon roughly chopped fresh parsley
1 1/2 teaspoons minced garlic
2 medium heirloom tomatoes, sliced
1 lemon, sliced into wedges
Directions
- Season the branzino fillets with salt and a big pinch of pepper. Sprinkle with the turmeric.
- Heat the grapeseed oil in a large pan over medium heat until shimmering. Add the fillets to the pan and cook for 2 minutes. Flip and add the butter, parsley and garlic to the pan. Continue cooking, basting the fish as the butter melts, until cooked through, about 2 minutes.
- Transfer the fillets to a platter. Garnish on the side with the tomatoes and lemon wedges.