Pan Roasted Bronzini with Nino’s Palomino Sauce

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Pan Roasted Bronzini with Nino's Palomino Sauce
Serves 2
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. 1 each Branzini, whole
  2. 2 Tbsp. Olive Oil
  3. 1⁄2 tsp. Kosher or Sea Salt
  4. 1⁄2 tsp. Black Pepper, freshly grated
  5. 1⁄2 each Lemon, sliced
  6. 2 sprigs Fresh Italian Parsley
  7. 2 Tbsp. Fresh Italian Parsley, chopped
  8. 1⁄2 Cup Nino's Fresh Made Palomino Sauce
  1. Rinse whole Bronzini, pat dry, lightly rub with 1Tbsp. olive oil and place on a lightly oiled baking pan.
  2. 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.
  3. Bake, uncovered, at 400 degrees for 5 minutes. Turn fish over, cook 5 more minutes.
  4. 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.
  5. 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