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seared branzino fillet on a plate with asparagus and potato salad

Lemon Grilled Branzino

grilled asparagus, tri-color potato salad

STARS

Sear fresh branzino with salt, pepper, and a squeeze of lemon, and serve alongside roasted asparagus and a tri-color potato salad with bacon.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Tri-Color Potato Salad

  • 2 pounds new potatoes, halved if large
  • 4 slices bacon
  • 1/2 yellow onion, diced
  • 1/2 cup parsley, chopped
  • 2 scallions, minced
  • 2 tablespoons minced chives
  • 3 tablespoons sherry vinegar
  • 3/4 cup mayonnaise
  • 1 teaspoon salt, to taste
  • 1 teaspoon pepper, to taste

Asparagus

  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 1/2 lemon, juiced

Branzini

  • 2 whole branzini or striped bass or 4 fillets
  • 2 tablespoons olive oil
  • Salt and pepper
Directions
1
Preheat the oven to 375°F.
2
In a medium pot with a steamer basket, add 1 inch of water and the potatoes. Bring to a simmer, cover, and cook for 8 to 10 minutes, or until fork-tender. Drain the potatoes and let cool slightly. 
3
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain on paper towels and roughly chop when cool.
4
In a large mixing bowl, combine the onion, parsley, scallions, chives, sherry vinegar, mayo, salt and pepper. Fold in the potatoes and bacon and adjust seasoning. 
5
On a baking sheet, toss the asparagus with the oil, salt and pepper. Roast for 10-15 minutes, until crisp-tender. Remove from the oven and toss with the lemon juice.
6
Drizzle the fish with olive oil and sprinkle liberally with salt and pepper, including the cavity. 
7
Heat a grill, large ovenproof or other skillet over high heat. Add the branzini and cook for 3 minutes per side, until the skin is crisp. Transfer to the oven (using a baking sheet if you don't have an ovenproof skillet) and roast for 5-8 minutes, until cooked through. 
8
Divide the potato salad and asparagus between plates. Top with branzini.

Lemon Grilled Branzino

grilled asparagus, tri-color potato salad

STARS

Sear fresh branzino with salt, pepper, and a squeeze of lemon, and serve alongside roasted asparagus and a tri-color potato salad with bacon.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Tri-Color Potato Salad

  • 2 pounds new potatoes, halved if large
  • 4 slices bacon
  • 1/2 yellow onion, diced
  • 1/2 cup parsley, chopped
  • 2 scallions, minced
  • 2 tablespoons minced chives
  • 3 tablespoons sherry vinegar
  • 3/4 cup mayonnaise
  • 1 teaspoon salt, to taste
  • 1 teaspoon pepper, to taste

Asparagus

  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 1/2 lemon, juiced

Branzini

  • 2 whole branzini or striped bass or 4 fillets
  • 2 tablespoons olive oil
  • Salt and pepper

Directions

1
Preheat the oven to 375°F.
2
In a medium pot with a steamer basket, add 1 inch of water and the potatoes. Bring to a simmer, cover, and cook for 8 to 10 minutes, or until fork-tender. Drain the potatoes and let cool slightly. 
3
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain on paper towels and roughly chop when cool.
4
In a large mixing bowl, combine the onion, parsley, scallions, chives, sherry vinegar, mayo, salt and pepper. Fold in the potatoes and bacon and adjust seasoning. 
5
On a baking sheet, toss the asparagus with the oil, salt and pepper. Roast for 10-15 minutes, until crisp-tender. Remove from the oven and toss with the lemon juice.
6
Drizzle the fish with olive oil and sprinkle liberally with salt and pepper, including the cavity. 
7
Heat a grill, large ovenproof or other skillet over high heat. Add the branzini and cook for 3 minutes per side, until the skin is crisp. Transfer to the oven (using a baking sheet if you don't have an ovenproof skillet) and roast for 5-8 minutes, until cooked through. 
8
Divide the potato salad and asparagus between plates. Top with branzini.