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Branzino with Panzanella Salad
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
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Branzino filets
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Salt and pepper to taste
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Cooking fat of your choice (butter, ghee, oil)
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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
Panzanella salad
Directions
For the branzino
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1.Season filets with sea salt and black pepper.
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2.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
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3.Season the tomatoes with salt and pepper and let set for thirty minutes in a bowl.
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4.Add the croutons and basil and toss in the dressing till coated then put it on a plate for serving.
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