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Pan Roasted Bronzini with Nino's Palomino Sauce
Bronzini, also known as Mediterranean Sea Bass or Branzini, is similar in size and preparation techniques to an average trout. It has a semi-firm, sweet white flesh with a flavor reminiscent of red snapper.
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- 1 each Branzini, whole
- 2 Tbsp. Olive Oil
- 1⁄2 tsp. Kosher or Sea Salt
- 1⁄2 tsp. Black Pepper, freshly grated
- 1⁄2 each Lemon, sliced
- 2 sprigs Fresh Italian Parsley
- 2 Tbsp. Fresh Italian Parsley, chopped
- 1⁄2 Cup Nino's Fresh Made Palomino Sauce
- Rinse whole Bronzini, pat dry, lightly rub with 1Tbsp. olive oil and place on a lightly oiled baking pan.
- Brush fish inside and out with 1 Tbsp. olive oil and sprinkle with salt and pepper. Stuff cavity of each fish with 2 or 3 lemon slices and 2 parsley sprigs.
- Bake, uncovered, at 400 degrees for 5 minutes. Turn fish over, cook 5 more minutes.
- Turn oven to broil, and cook fish 3 to 5 minutes or until skin blisters and fish flakes easily with a fork. Remove fish from oven, and transfer to serving plate.
- Drizzle with olive oil and serve with Nino's fresh Palomino Sauce napped over the top and garnished with freshly chopped Italian Parsley.
Nino Salvaggio http://www.ninosalvaggio.com/