Baked Branzino Fillets With Almond Topping

Branzino is a light and flaky fish with a sweet, buttery flavor. It is sourced from the Mediterranean waters, where the natural currents create the perfect environment for raising healthy fish.

Ingredients

2 Branzino fillets, about 6 oz each
¼ cup butter
Juice and zest from 1 small lemon
Chopped fresh parsley

Topping
½ cup ground toasted almonds
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon minced dried onion

Directions

Preheat the oven to 400 degrees F.
In a baking dish just large enough to fit the filets, place the lemon zest and butter. Place the dish in the oven while it preheats. When the butter has melted, remove the dish from the oven.

Unwrap the fish and run it under cold water. Pat with a paper towel.

 


Place the fish skin side up in the prepared baking dish and then turn the fillets over. Place in the oven. Bake for 10 m minutes. Remove the dish from the oven and divide the topping evenly over the fish. Return the dish to the oven and bake for 8-10 more minutes.

Squeeze the lemon.
Remove the baking dish from the oven and pour the lemon juice over the fish. Sprinkle with fresh chopped parsley.

 

Herbed Farro

Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is readily available in the U.S.

Ingredients

1 ½ cups farro, soaked in cold water to cover overnight
When ready to cook, drain the farro.
3 cups water
1 teaspoon salt, divided
3 tablespoon olive oil
1 tablespoon crushed garlic
½ cup chopped onion
¼ cup chopped fresh herbs {oregano, parsley, thyme, and chives}

Directions

Combine farro, water, and ½ teaspoon salt in a large heavy saucepan and bring to a boil. Stir and reduce the heat to a simmer; cook, uncovered, until the farro is tender, 15 to 20 minutes.

Drain the farro and set it aside.
Heat the oil in the empty saucepan. Add the garlic and onion. Saute for 3-4 minutes until the onion is tender. Add the farro and ½ teaspoon salt. Stir until the farro is coated in oil. Stir in the chopped herbs and heat briefly.

 

Spinach Stuffed Tomatoes

Ingredients

2 medium tomatoes
2 pinches of salt
¼ cup cooked, drained spinach/2 tablespoons of chive/onion cream cheese
1 teaspoon grated Parmesan cheese
Chopped chives

Directions

Cut a thin slice off the top of the tomatoes and remove the seeds and some of the inner flesh/ Sprinkle the salt on each tomato and turn them over in a paper towel. Let rest for 30 minutes.
Combine the spinach with the cream cheese and divide evenly between the two tomatoes. Sprinkle the tops with Parmesan and the chives. Place the tomatoes in a small baking dish and place them in the oven with the fish.
{400 degrees F for 20 minutes}

 


Posted by in Cheese, farro, Fish, Grains, Healthy Italian Cooking, spinach, tomatoes