Pesto Branzino with Summer Vegetable Salad

Recipes

Pesto Branzino with Summer Vegetable Salad

Compartir en:
FacebookTwitter

Looking for a quick and easy dinner? Pop our frozen, Mediterranean Sea Bass pre-sauced with pesto straight in the oven and make a light summer vegetable salad to go with it!

View our Pesto Branzino.

25 min
Beginner

Instructions:

  1. Cut the cherry tomatoes in half, large dice the cucumber and onion, and chop the basil, parsley and oregano
  2. Place the tomatoes, cucumber, onion, basil, parsley, oregano, oil, vinegar, and feta in a bowl and mix together, season with salt and pepper as desired, set aside one hour
  3. Place frozen Pesto Branzino fillets on a baking sheet and bake at 350°F for 18 minutes or until an internal temperature of 145°F is reached
4 comensales 4 comensales 4 comensales 4 comensales
Recipe for 4 people

Ingredients:

4 Pesto Branzino fillets
1.5 cups cherry tomatoes, halved
1.5 cup English cucumber, large dice
1 cup red onion, large dice
4 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
3 tbsp olive oil
1 tbsp red wine vinegar
1/4 cup crumbled feta
1 tsp fresh oregano, chopped