Pacific Natural Exclusive: Blood Orange Branzino
- Branzino with Blood Orange Relish
Branzino with Blood Orange Relish
- Servings: 6 people
- 6 branzino filets 6-8 oz each, skin on
- 4 blood oranges peeled & segmented
- 1.5 cup 355 ml castelvetrano olives pitted & sliced
- 3 Tbsp parsley chopped
- 2 lemons zested
- 2 garlic cloves lightly pounded
- kosher salt
- black pepper
- finishing salt such as Malden
- olive oil
To make the relish:
Combine the segmented blood oranges, olives, parsley, and half of the lemon zest. Season with kosher salt and peper.
To prepare the fish:
Preheat the oven to 385 F convection. Line a sheet tray with parchment paper and drizzle with olive oil. Place the branzino filets on the sheet tray so that the filets are not crowding each other. Brush the branzino with olive oil, rub with the garlic cloves, and season with kosher salt and pepper.
Cook for 8-10 minutes, until an insta-read thermometer registers 130 F.
Let the fish rest for 5 minutes and then remove the skin and transfer to a serving platter.
Spoon the blood orange relish onto each cooked piece of branzino, finishing with a sprinkle of the remaining lemon zest and Malden. Enjoy!