Lemon & Wine Branzino with Stewed Pepper & Rice

Recipes

Lemon & Wine Branzino with Stewed Pepper & Rice

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Our pre-seasoned Branzino, Mediterranean Sea Bass, fillets cook in less than 20 minutes straight from the freezer. We paired our Lemon & Wine flavor fillets with stewed sweet pepper and aromatic rice for quick and delicious meal.

View our Lemon & Wine Branzino.

30-60 min
Beginner

Instructions:

  1. Julienne cut peppers, thinly slice garlic, small dice celery and onion
  2. Sauté peppers and garlic in olive oil, add in 1 bay leaf and tomato juice, season with salt and pepper, and simmer for 15 minutes or until cooked down and peppers are soft
  3. Sauté onion and celery in olive oil for 2-3 minutes or until tender
  4. Place other bay leaf, parsley stems, thyme, rosemary, and peppercorn in the center of the cheese cloth and tie up corners to create a sachet
  5. Add rice and vegetable stock in a pan, add in sachet, and bring to a boil
  6. Once boiling, reduce rice to a simmer and cook 15-20 minutes or until rice is tender
  7. Bake Lemon & Wine Branzino fillets in oven at 350°F for 18 minutes or until an internal temperature of 145°F is reached
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Recipe for 4 people

Ingredients:

4 Lemon & Wine Branzino fillets
4 cups sweet bell pepper, assorted colors, julienne cut
3 cloves of garlic, sliced
1 cup tomato juice
3 tbsp olive oil
2 bay leaves
1 thyme sprig
1 rosemary sprig
1/4 cup white onion, small diced
2 tbsp celery, small diced
3 parsley stems
1 tsp black peppercorn
6×6 cheese cloth
3 cups rice
6 cups vegetable stock