Branzino with Panzanella Salad

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Panzanella or panmolle is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy. Paired with clean Mediterranean Seabass its a classic staple of the Mediterranean diet.

Ingredients

Branzino filets
Salt and pepper to taste
Cooking fat of your choice (butter, ghee, oil)

Panzanella salad

4 oz. tomatoes cut into bite size
2 tsp. Kosher salt
1 tsp. Black Pepper
2 cups rustic croutons
4 oz. Italian or Balsamic dressing
¼ cup of chiffonade Basil

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Directions

For the branzino

Season filets with sea salt and black pepper.
Heat a pan on medium heat with the fat of your choice and brown the meat side to a golden-brown color. Flip over and cook the skin side to crisp up the skin.
Remove from pan and place on a paper towel to remove access grease

For the salad

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

branzino

Branzino Panzanella Salad

Branzino with Panzanella Salad

Ingredients

Panzanella salad

Directions

For the branzino

For the salad

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