Branzino fillet baked with summer vegetables and white wine sauce

Name: Branzino fillet baked with summer vegetables and white wine sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Olasz konyha
Ingredients: 1000 g branzino fillet; 300 g courgette; 300 g aubergine; 300 g bell pepper; 100 g cherry tomatoes; 100 g lemon; 100 ml white wine; 15 ml white wine vinegar; 100 g butter; 50 ml extra virgin olive oil; 5 g salt; 2 g pepper; 10 g fresh herbs

4 servings

Buy all ingredients right below the recipe

Ingredients

1000 g branzino fillet
300 g courgette
300 g aubergine
300 g bell pepper
100 g cherry tomatoes
100 g lemon
100 ml white wine
15 ml white wine vinegar
100 g butter
50 ml extra virgin olive oil
5 g salt
2 g pepper
10 g fresh herbs

Steps

1
Wash the vegetables, then cut them into nice, elongated pieces, and grill them in a heavy pan at high temperature.
2
Once browned, add butter, freshly chopped herbs, pour in the white wine, and add the lemon slices and cherry tomatoes.
3
Season the fish fillets thoroughly on both sides, and set the oven to 250 degrees Celsius; if there's a grill function, use that too.
4
Place the fish fillets skin-side up on the bed of vegetables, drizzle with a little olive oil, and put them into the scorching hot oven for 10 minutes. This is plenty of time for them to cook.
5
The buttery, white wine, and vegetable sauce collected under the side dish perfectly complements this light summer meal.
6
Instead of branzino, any other type of fish can be used, but be careful not to let it dry out! You can vary the vegetables as you like. You can use asparagus, sugar snap peas, cauliflower, broccoli, kohlrabi, almost any kind of vegetable.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!