Branzino Panzanella salad
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Branzino Panzanella salad
Recipe By Cheff Todd Gillespie
Branzino
Cut filets from the Branzino and remove the bones. Season with sea salt and black pepper. Heat a pan on medium heat with clarified bacon grease and brown the meat side to a golden-brown color then flip over and cook the skin side to crisp up the skin and at that time the fish will be done. Remove from pan and place on a paper towel to remove access grease then place on the Panzanella salad and serve.
Panzanella salad
14 oz. tomatoes cut into bit size
2 tsp. Kosher salt
1 tsp. Black Pepper
2 cups rustic croutons
4 oz. Italian or Balsamic dressing
¼ cup of chiffonade Basil
Season the tomatoes with salt and pepper and let set for thirty minutes in a bowl. Then add the croutons and basil and toss in the dressing till coated then put it on a plate for serving.