Dupe Juice Bar Healthy Chocolate Coffee Smoothie
Crispy-skinned branzino, swimming in a silky lemon butter sauce, all resting on a bed of sweet, smoky roasted pepper marinara. It’s light, elegant, and tastes like a summer vacation on a plate. ☀️🐟🍋
Honestly, this version might even be better than the original (don’t tell the chef 😅). Save this for Shavous night or any weeknight when you want to impress without the stress.
Ingredients
2 large red peppers , sliced
5 medium tomatoes, halved
1 onion, quartered
Salt, pepper
1 peeled garlic clove @kosher_taste minced
1 tsp. Onion powder
2 frozen cubes @pardesfarms basil
1/3 cup heavy cream
For the Fish:
3-4 branzino fillets with skin on
1 stick butter
2 tbsp oil
Salt, pepper
1 @kosher_taste garlic clove, minced
2 cubes @pardesfarms frozen basil
Zest of one lemon
Juice of one lemon
1 tsp. Onion powder
Instructions
On a large baking sheet line with paper, place your veggies and drizzle generously with oil. Season with salt and pepper. Bake on 500F for 25 minutes
Remove and place into a blender.
Add all the spices and garlic and heavy cream and blend till smooth.
Set aside
For the fish:
Add your butter and oil to a large frying pan and let it melt completely. Add all the spices, garlic and lemon zest to the pan and mix well.
Then place the branzino skin side down and let it fry up in the butter for a good 8-10 minutes.
Then flip and add the lemon juice and more salt and pepper and let cook for another minute or two while basting with all that butter sauce.
Serve the pepper marinara plated or on a platter with the branzino on top.
Garnish with fresh basil.