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Half a grilled branzino sea bass on a bed of green beans, sliced radishes and onions with charred lemon on the side of a black round plate on a black background with a glass of water on the side.

Branzino with Green Bean Salad

dill, creme fraiche, grilled lemon

STARS

This dish is a celebration of simplicity. Roast branzino, then sit it atop a refreshing bed of blanched green beans, shaved fennel, shaved radishes, and a creamy dill dressing. Squeeze lemon on top to finish it all off.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Ingredients

Branzino 

  • 2 whole branzino or striped bass
  • 2 tablespoons olive oil
  • Salt and pepper

Green Beans

  • 1 pound green beans, trimmed

Dill Creme Fraiche

  • ½ cup sour cream
  • 1 lemon, juiced
  • ¼ cup dill, minced
  • 2 scallions, minced
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste

Serving

  • 4 radishes, sliced thinly
  • 1 fennel bulb, shaved with a mandolin or peeler
  • 1 lemon, sliced into wedges
Directions
1
Preheat the oven to 425°F. 
2
Place the branzino on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity.
3
Heat a large ovenproof skillet over high heat. Add the branzino and cook for 3 minutes per side, until the skin is crisp. Transfer to the baking sheet and roast for 10 minutes, until cooked through. 
4
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2 to 4 minutes then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1 to 2 minutes. Return to the pot
5
Whisk all of the dill creme fraiche ingredients together in a large bowl. Add the green beans, radishes, and fennel and toss to coat. 
6
To serve, divide the salad between plates. Top with branzino and a lemon wedge.

Branzino with Green Bean Salad

dill, creme fraiche, grilled lemon

STARS

This dish is a celebration of simplicity. Roast branzino, then sit it atop a refreshing bed of blanched green beans, shaved fennel, shaved radishes, and a creamy dill dressing. Squeeze lemon on top to finish it all off.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Branzino 

  • 2 whole branzino or striped bass
  • 2 tablespoons olive oil
  • Salt and pepper

Green Beans

  • 1 pound green beans, trimmed

Dill Creme Fraiche

  • ½ cup sour cream
  • 1 lemon, juiced
  • ¼ cup dill, minced
  • 2 scallions, minced
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste

Serving

  • 4 radishes, sliced thinly
  • 1 fennel bulb, shaved with a mandolin or peeler
  • 1 lemon, sliced into wedges

Directions

1
Preheat the oven to 425°F. 
2
Place the branzino on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity.
3
Heat a large ovenproof skillet over high heat. Add the branzino and cook for 3 minutes per side, until the skin is crisp. Transfer to the baking sheet and roast for 10 minutes, until cooked through. 
4
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2 to 4 minutes then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1 to 2 minutes. Return to the pot
5
Whisk all of the dill creme fraiche ingredients together in a large bowl. Add the green beans, radishes, and fennel and toss to coat. 
6
To serve, divide the salad between plates. Top with branzino and a lemon wedge.