0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
15 min |
| Active: |
15 min |
| Yield: |
4 servings |
Ingredients
- 3 branzino fillets (about 6 ounces each)
- Kosher salt and freshly ground black pepper
- 1 teaspoon ground turmeric
- 1 1/2 tablespoons grapeseed oil
- 2 tablespoons unsalted butter
- 1 tablespoon roughly chopped fresh parsley
- 1 1/2 teaspoons minced garlic
- 2 medium heirloom tomatoes, sliced
- 1 lemon, sliced into wedges
Instructions
- Season the branzino fillets with salt and a big pinch of pepper. Sprinkle with the turmeric.
- Heat the grapeseed oil in a large pan over medium heat until shimmering. Add the fillets to the pan and cook for 2 minutes. Flip and add the butter, parsley and garlic to the pan. Continue cooking, basting the fish as the butter melts, until cooked through, about 2 minutes.
- Transfer the fillets to a platter. Garnish on the side with the tomatoes and lemon wedges.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
241 |
| Total Fat |
14 g |
| Saturated Fat |
5 g |
| Carbohydrates |
5 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
25 g |
| Cholesterol |
68 mg |
| Sodium |
510 mg |
