BRANZINO – Green Olive Salsa Chick Peas &Rapini

Serves 2

Embark on a culinary voyage to the Mediterranean with this exquisite Branzino recipe. Perfectly seared to golden perfection, the fish is accompanied by a symphony of flavors – the tangy zest of green olive salsa, the earthy comfort of chickpeas, and the verdant, slightly bitter rapini. Every bite promises a delightful journey for your taste buds!

Ingredients:

• 4 Branzino fillets (Mediterranean Sea Bass), fresh and ready for flavor
• 1½ cups of cooked chickpeas, tender and comforting
• 2 tbsp finely minced onions for a subtle sharpness
• 1 vivacious red chili pepper, chopped for a hint of spice
• 1 bunch of rapini, green and crisp
• 4 cloves of garlic, thinly sliced, for a fragrant touch
• ¾ cup pitted and chopped Green Schiacciate olives, bursting with Mediterranean flair
• ¾ cup sun-kissed, chopped oven-dried cherry tomatoes
• 2 tbsp fresh parsley leaves, finely chopped for a fresh twist
• 3 oz of rich tomato juice
• High-quality extra virgin olive oil – the Mediterranean’s liquid gold
• 1 lemon, juiced for that perfect zing
• 4 tbsp smooth chickpea purée, for a creamy contrast
• Salt and pepper to taste, for that perfect seasoning

Step-by-Step Preparation:

1. Blanching the Rapini: Start by bringing a pot of salted water to a boil. Add the rapini and blanch until it’s tender but still vibrant. Drain and immediately toss in a pan with olive oil and garlic slices for a sizzling sauté.
2. Creating the Olive Salsa: In a bowl, combine the chopped olives, sun-dried cherry tomatoes, parsley, and some tender celery leaves. Dress with tomato juice, a sprinkle of salt, a dash of pepper, a drizzle of olive oil, and a few drops of lemon juice. Stir well and set aside to let the flavors mingle.
3. Seasoning the Chickpea Purée: Give the chickpea purée a taste twist with salt, pepper, a squeeze of lemon juice, and a glug of olive oil. Set it aside.
4. Sautéing the Chickpeas: Heat a little oil in a pan, and sauté the onions until golden. Add the cooked chickpeas and chopped chili pepper, sautéing for a minute. Add a splash of water if needed to reheat.
5. Cooking the Branzino: Season the Branzino fillets with salt and pepper. In a preheated skillet with a light coating of oil, sear the fish skin-side down until the skin crisps. Flip it briefly to cook the other side. Remove from heat once perfectly seared.
6. Plating with Flair: Spread some chickpea purée on each plate as a creamy base. Add a spoonful of sautéed chickpeas and a few spears of rapini. Gently place two Branzino fillets on top. Crown it with a spoonful of the vibrant olive salsa and drizzle some of the salsa dressing over the dish. Serve this masterpiece immediately and watch as it becomes the star of your dining table!

This Mediterranean Branzino recipe is more than just a meal; it’s a celebration of flavors and textures, perfect for a sophisticated dinner or a special occasion. The combination of fresh fish, zesty olives, and wholesome chickpeas creates a dish that is not only pleasing to the palate but also a feast for the eyes. Share your experience and tag us when you bring this culinary delight to your table!