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Branzino with Arugula Sauce Recipe

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Branzino with Arugula Sauce
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Ingredients

  • 1/3 cup
  • plus 1 tablespoon extra-virgin olive oil
  • 2
  • branzino or other white-fleshed fish fillets, with skin, about 12 ounces each
  • 1/2
  • teaspoon fleur de sel
  • 1/2
  • teaspoon pink peppercorns, crushed
  • 1/2
  • teaspoon fresh thyme leaves
  • 2 cups
  • arugula, plus a few sprigs for garnish
  • 1/3 cup
  • flat-leaf parsley leaves
  • 1 1/2
  • tablespoons lemon juice
  • Salt and ground black pepper
  • Heat
  • oven to 400 degrees. Bring a small saucepan of water to a boil, add egg, cook 6
  • Brush fish on both sides with another 1/2 tablespoon of oil and
  • tablespoons water, the lemon juice and the 1/3 cup olive oil. Process to a fine

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 34g
Calories 10  
Calories from Fat 1 10%
Total Fat 0.09g 0%
Saturated Fat 0.03g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 58mg 2%
Total Carbs 2.91g 1%
Dietary Fiber 0.7g 2%
Sugars 0.41g 0%
Protein 0.38g 1%
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