Nonna’s Branzino With Salsa Verde

Ellie Heinzinger
Ellie Heinzinger

Branzino With Salsa Verde  

2 Branzino fillets or wild striped bass
1 tbs chopped thyme
1 tbs chopped chives
1 tbs chopped capers
4 tbs chopped flat leaf parsley
1 teaspoon minced garlic
1/2 cup extra virgin olive oil
1 teaspoon salt for salsa verde
salt to season fish

Combine all chopped herbs with extra virgin olive oil and garlic to create salsa verde. Heat olive until smoking in cast iron skillet. Add fillets skin side down and transfer to 350 degree oven. Cook until flesh side of the fish is white, about 10 minutes.  Spoon salsa verde generously on fillets and serve.

Contact Us