FationateFoodBelly • Easy Recipes

Ingredients

Branzino

• 1 branzino fillet
• 1 Yukon Gold potato
• Salt and pepper, to taste
• ¼ lime
• Fresh cilantro, basil, and sliced jalapeño, for garnish
• 5 tbsp Pompeian Light Taste Olive Oil
• 1 tbsp cornstarch, plus extra for dusting
• Water, for boiling

Green Chilli Sauce

• 1 jalapeño (seeds removed for a milder sauce)
• 1 cup fresh cilantro, packed
• ½ cup mayonnaise
• 1–2 garlic cloves
• 1 tbsp lime juice
• 1–2 tbsp olive oil
• Salt, to taste

Instructions

1. Peel the Yukon Gold potato and slice it very thin using a mandoline. Using a small round cutter, cut out about 12 coin-sized potato rounds.
2. Bring a pot of water to a boil and blanch the potato slices for 30 seconds. Drain well and pat completely dry.
3. In a small pan, heat 2 tbsp Pompeian Light Taste Olive Oil and whisk in 1 tbsp cornstarch to create a light coating. Toss the potato slices until evenly coated.
4. Season the branzino fillet with salt and pepper. Lightly dust one side with cornstarch, then arrange the potato slices over the fillet in overlapping layers to resemble fish scales. Gently press them into place and refrigerate for 10–15 minutes to help them adhere.
5. To make the green chili sauce, blend the jalapeño, cilantro, mayonnaise, garlic, and lime juice until smooth. With the blender running, slowly drizzle in the olive oil until the sauce is creamy. Season with salt and adjust the lime juice or spice level to taste.
6. Heat the remaining Pompeian Light Taste Olive Oil in a skillet over medium-high heat. Place the branzino potato-side down and cook until the potatoes are deeply golden and crispy, about 4–5 minutes. Carefully flip the fillet and cook for another 2–3 minutes, or until the fish is cooked through.
7. Spread the green chili sauce onto a serving plate, place the crispy branzino on top, and garnish with fresh cilantro, basil, sliced jalapeño, a squeeze of fresh lime, and a drizzle of chili oil. Serve immediately and enjoy!