Roasted Branzino with Escabeche & Saffron Rice

Recipes

Roasted Branzino with Escabeche & Saffron Rice

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This dish with Mediterranean Sea Bass fillets is packed with flavor that matches its pops of color from the gorgeous yellow saffron rice to the rainbow of greens, reds, and yellows from the crisp escabeche pepper garnish.

View our Mild & Flaky Branzino.

50 min
Intermediate

Instructions:

  1. Julienne slice the onion and bell peppers, thin slice the garlic and serrano pepper, roughly chop the parsley and basil
  2. Mince 2 tbsp of the onion and saute in a pan until soft, add in the rice and lightly cook for 2-3 minutes
  3. To the pan, add in the vegetable stock, saffron, thyme sprig, and bay leaf, season with salt and pepper as desired
  4. Cook the rice for about 15-20 minutes until it’s tender
  5. Toss the sliced peppers, remaining onion, vinegar, remaining oil, garlic, sugar, parsley, and basil in a bowl, season with salt and pepper as desired
  6. Season the Branzino fillets with salt and pepper and place on a baking sheet, bake at 425°F for about 15 minutes or until internal temperature of 145°F is reached
  7. Plate the Branzino fillet over the saffron rice and top with the pepper mixture
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Recipe for 4 people

Ingredients:

4 Branzino fillets
1/2 cup yellow onion, julienne slice
1/2 cup green bell pepper, julienne slice
1/2 cup yellow bell pepper, julienne slice
1/2 cup red bell pepper, julienne slice
2 tbsp serrano pepper, thin slice
1 garlic clove, thin slice
1 cup short grain rice
1 tsp saffron
1 bay leaf
2 thyme sprigs
1/4 cup red wine vinegar
2 tbsp sugar
1 tsp parsley
1 tbsp basil