Branzino with Grilled Peach Salad and Goat Cheese
Seafood and salad. If you choose to make this when the sun is at its peak, take advantage of the fresh peaches and add the tangy, earthy taste offered by goat cheese that cuts through the sweetness from the fish, peaches and preserves. Perfect for the summer, or anytime really.
What is branzino?
Branzino, or European sea bass, is a white-fleshed, mild, sweet-tasting fish, similar to halibut and can soak in whatever flavours you use. It's found in Europe's western and southern waters as well as those in North Africa. Favoured by the Italians in particular, and a popular fish to eat whole, without too small bones to maneuver. Like most fish, herbs such as thyme and flavours from citrus and fresh garlic pair well. Due to peaches in the basting sauce and salad, you may want a slightly bitter or spicy condiment to pair with this dish.
I grew up eating predominantly bream, found in lakes across Zimbabwe. The taste is closer to tilapia and a much sturdier fleshed fish than branzino, but it's easy to cook!
What do peaches do for you?
When a fruit is in season, you'll want to take advantage! Some people are not fans of fruit on salad, but doing so can add body and extra juices that pair well with a protein. Grilled peaches are just as good as fresh ones, with the outside caramelization adding a welcomed depth of flavour. Peaches have the added benefits of improving your eyesight and digestion, with fiber, potassium, and vitamins A and C, and are good for the heart, immune system and eyes.
Branzino with Grilled Peach Salad and Goat Cheese
Ingredients
- 1 whole branzino
- Lemon juice and water
- 2 tablespoons soy sauce
- 4 tablespoons peach preserves
- 2 tablespoons + 2 teaspoons fish or seafood seasoning
- 1 teaspoon salt
- 1 tablespoon black pepper
- 3 fresh lemon slices
- 1 bunch of fresh thyme
- 4 garlic cloves
- 1/4 cup flour
- 2 tablespoons fresh chives (optional)
- 3 ounces spinach
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon black pepper
- 1/2 small red onion
- 2-4 tablespoons goat cheese
- 2 fresh peaches
- 1 tablespoon mirin or white wine vinegar
- 1 teaspoon brown sugar
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
Instructions
- Turn the oven to 350F and line a baking tray with parchment paper.
- Prepare the fish. Wash with water and lemon and pat dry.
- Whisk the peach preserves with soy sauce, two tablespoons of fish spice, and salt and pepper in a separate bowl.
- Stuff the fish with lemon, thyme and garlic.
- Whisk the remaining fish spice into the flour. Baste the fish with the seasoned peach preserves, then coat with the flour.
- On medium heat in a large non-stick pan, fry the fish on each side for 2-3 minutes until the skin is crispy in a little vegetable oil.
- Wrap in foil and place on the baking tray for 30 minutes or until the fish flakes easily or reaches 145F/63C. Wrap the corn in foil and place them next to the fish.
- While the fish bakes, prepare the peaches. Wash and slice them into quarters—whisk the mirin, soy sauce, brown sugar and oil. Toss the peaches in the mix, then cook on each side for 4-5 minutes until grill marks show. If still not tender, place on low heat with some extra water and mirin and close the pan to steam the inside a bit more.
- Remove fish and corn from the oven and smother corn with butter before serving. Season with salt and pepper if needed.
- Lay your greens on a serving plate. Thinly slice the red onion and crumble the goat cheese. Add to the greens, drizzle with the olive oil and season with salt and pepper, then toss.
- Sprinkle the fish with chives and serve immediately on top of the salad.
Nutrition Facts
Calories
1274Fat (grams)
57Carbs (grams)
98Protein (grams)
100I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
