BRANZINO – Green Olive Salsa Chick Peas &Rapini

BRANZINO – Green Olive Salsa Chick Peas &Rapini

Serves 2


  • 4 Branzino (Mediterranean Sea Bass) filleted
  • 1½ cup chick peas cooked
  • 2 tbsp onions finely minced
  • 1 red chilli pepper chopped
  • 1 bunch rapini
  • 4 cloves garlic sliced
  • ¾ cup Green Schiacciate olives, pit removed and chopped
  • ¾ cup oven dried cherry tomatoes chopped
  • 2 tbsp parsley leaves
  • 3 oz tomato juice
  • Extra virgin olive oil to use throughout recipe
  • 1 lemon juiced
  • 4 tbspchick peas puréed
  • Salt and pepper to taste


  1. Blanch the rapini in boiling salted water until tender to your liking, drain the water and immediately sauté in olive oil and garlic.
  2. Place the olives, sundried tomatoes, parsley and some tender celery leaves in a bowl and dress with tomato juice, salt, pepper and olive oil, add a few drops of lemon juice and mix well. Set aside.
  3. Season the chick pea purée with salt, pepper, lemon juice and olive oil and set aside.
  4. Sauté the onions in a little oil and once golden, add the chick peas and chilli pepper. Sauté for one minute, adding water to complete the reheating process if necessary and set aside.
  5. Season the fish fillet with salt and pepper and sear skin-side down in a preheated skillet lightly oiled. Once the skin is crisp, turn on the other side and cook for less than a minute, remove from heat and prepare the plates.
  6. Spread some chick pea purée in the center of the plate, top with a spoonful of sautéed chick peas, top with a few spears of rapini and place two fillets of fish on top. Place a spoonful of the olive salsa on top and drizzle some of the salsa dressing all over the plate. Serve at once.