Citrus pesto and a selection of seasonal citrus segments are placed on top of roasted branzino fillets. It's an easy, nutritious, and delectable meal for fish.
Roasted Branzino with Citrus Pesto
If you're looking for a delicious and versatile white fish, branzino is the way to go. It's a mild and delicate fish that can be cooked in various ways, such as grilling, baking, poaching, or roasting. I love serving a whole branzino as it makes for a stunning presentation, but for this recipe, I'll be using filets.
Before baking the branzino filets in the oven for about 12 minutes, I gently oil them and season them with salt and pepper. I put some ingredients into my food processor to make a citrus pesto while they're cooking. I include some basil, toasted pine nuts, olive oil, a clove of garlic, and the zest and juice of an orange and a lemon. I gave it a few pulses before putting it away.
I then use a mandoline or knife to cut up any fruit that is in season. Together with lemon, I enjoy using a variety of oranges, including navel, cara cara, and mandarin. However, feel free to use whatever citrus fruits you have available. Once the branzino is cooked through, I top it with the citrus pesto and fresh citrus slices. It's a gorgeous and healthy meal that takes less than 25 minutes to make.
How to Refrigerate Roasted Branzino with Citrus Pesto
The roasted branzino should be moved to an airtight container or carefully covered with plastic wrap after cooling to room temperature. For up to three days, keep it in the fridge.
How to Freeze Roasted Branzino with Citrus Pesto
Roasted branzino should be wrapped securely in plastic wrap or aluminum foil and let to cool to room temperature. Then put the wrapped fish in a ziplock bag or freezer-safe container. Put the date on the container or bag and freeze for up to two months.
How to Reheat Roasted Branzino with Citrus Pesto (If Required)
The branzino should be taken out of the freezer or refrigerator and given time to fully defrost.
Turn the oven's temperature up to 350 degrees Fahrenheit. On a baking sheet covered with parchment paper, put the branzino. Bake for 10 to 12 minutes or until well heated. Add more orange segments and pesto to the dish right away.
Roasted branzino with citrus pesto is a versatile and delicious dish that can be enjoyed in a variety of ways. You can quickly keep and reheat any leftovers you may have by following these straightforward directions, guaranteeing that you may enjoy this recipe often.
Can I freeze the citrus pesto separately?
Yes, you can freeze the citrus pesto in an airtight container for up to 2 months. Thaw it in the refrigerator before using.
Can I use other types of fish for this recipe?
Yes, you can use other mild white fish such as sea bass or tilapia. Just adjust the cooking time accordingly.
ROASTED BRANZINO WITH CITRUS PESTO
- 6 branzino filets
- 2 tablespoon olive oil
- salt and pepper, to taste
- 1 cup fresh basil leaves, moderately packed
- ¼ cup olive oil
- ⅓ pine nuts, toasted
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 clove garlic
- salt and pepper, to taste
- 1 lemon, sliced
- 2 oranges, sliced
- Preheat the oven to 350 degrees fahrenheit.
- Place the branzino filets on a parchment lined baking tray. Lightly coat the filets in olive oil and sprinkle with salt and pepper. Cook for 12 minutes, or until cooked through.
- While the branzino is cooking, lightly toast the pine nuts in a pan on the stove. Add the toasted pine nuts along with the remaining citrus pesto ingredients to a food processor and pulse several times until you have a pesto.
- Slice the lemon and oranges for the top garnish with a mandoline and set aside.
- When the branzino is cooked through, place it on a serving platter and top each filet with the citrus pesto and a few citrus slices.