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Branzino Panzanella salad

Branzino Panzanella salad




    Branzino Panzanella salad

    Recipe By Cheff Todd Gillespie


    Cut filets from the Branzino and remove the bones. Season with sea salt and black pepper. Heat a pan on medium heat with clarified bacon grease and brown the meat side to a golden-brown color then flip over and cook the skin side to crisp up the skin and at that time the fish will be done. Remove from pan and place on a paper towel to remove access grease then place on the Panzanella salad and serve.

    Panzanella salad

    14 oz. tomatoes cut into bit size

    2 tsp. Kosher salt

    1 tsp. Black Pepper

    2 cups rustic croutons

    4 oz. Italian or Balsamic dressing

    ¼ cup of chiffonade Basil


    Season the tomatoes with salt and pepper and let set for thirty minutes in a bowl. Then add the croutons and basil and toss in the dressing till coated then put it on a plate for serving.