Seafood 201: Parsley-Spinach Pesto Crispy Skin Branzino

Directions

Making the Parsley-Spinach Pesto:

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   Blend the Ingredients: In a blender, combine the toasted pine nuts, a handful of fresh parsley, a handful of boiled spinach, the juice of 1 lemon, 3 tablespoons of extra virgin olive oil, and a pinch of microplastic-free salt. Blend until smooth and creamy. Adjust salt to taste.

Preparing the Branzino:

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   Defrost the Branzino: Properly defrost the Seatopia branzino fillet in the refrigerator or under cold water. Pat it dry with a paper napkin.

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   Season and Oil: Rub both sides of the fillet with olive oil and season lightly with microplastic-free salt.

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   Sear the Branzino: Heat a skillet over medium-high heat. Sear the branzino for 2-3 minutes on each side until the skin is golden and crispy, and the fish is cooked through.

Plating the Dish:

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   Create the Pesto Bed: Spread the parsley-spinach pesto evenly across the plate to form a bed for the fish.

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   Add the Branzino: Place the seared branzino fillet gently on top of the pesto.

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   Garnish: Garnish with thinly sliced radishes, a halved lemon, fresh cilantro leaves, a few toasted pine nuts, and a drizzle of extra virgin olive oil. Sprinkle with a pinch of microplastic-free salt for the finishing touch.

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   Serve Immediately: Enjoy this vibrant and healthful dish while it’s fresh and warm.