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Roasted Branzino with Citrus Pesto
Ingredients
2 tablespoons 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, lightly toasted
1 orange, zested and juiced
1 lemon, zested and juiced
1 garlic clove
Salt and pepper to taste
Garnish
1 lemon, sliced
2 oranges, sliced
Photo by Lisa Bryan of Downshiftology
Instructions
- Preheat oven to 350 F
- Place the Branzino fillets on a parchment paper lined baking tray.
- Lightly coat the fillets in olive oil and sprinkle with salt and pepper. Cook for 12 minutes or until cooked through.
- While the fish 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 mandolin and set aside.
- When the Branzino is cooked through, place it on a serving platter and top each fillet with the citrus pesto and a few citrus slices. Serve.
Recipe and photo from blogger Lisa Bryan of Downshiftology. Visit her blog for more detailed, blow-by-blow directions for this recipe.
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