Recipe- Simple To Make Roasted Branzino With Citrus Pesto

Roasted branzino filets are topped with citrus pesto and a variety of seasonal citrus slices. It’s a simple, healthy and delicious fish recipe. Branzino is a delicious, delicate and mild white fish that goes by many names. In Italy, it’s branzino. In other parts of the world it may be better known as European seabass, Mediterranean seabass, sea dace, loup de mer, lubina, spigola or robalo.

Ingredients

6 branzino filets
2 tbsp olive oil
salt and pepper, to taste

Citrus Pesto

1 cup fresh basil leaves, moderately packed
1/4 cup olive oil
1/3 cup pine nuts, toasted
1 orange, zested and juiced
1 lemon, zested and juiced
1 clove garlic
salt and pepper, to taste

Garnish

1 lemon, sliced
2 oranges, sliced

Method

* Preheat the oven to 350 degrees fahrenheit.

* Place the branzino filets on a parchment lined baking tray. Lightly coat the filets in olive oil and sprinkle with salt and pepper. Cook for 12 minutes, or until cooked through.

* While the branzino is cooking, lightly toast the pine nuts in a pan on the stove.

* Add the toasted pine nuts along with the remaining citrus pesto ingredients to a food processor and pulse several times until you have a pesto.

* Slice the lemon and oranges for the top garnish with a mandoline and set aside.

* When the branzino is cooked through, place it on a serving platter and top each filet with the citrus pesto and a few citrus slices.