Branzino Pan Roast


  1. Add olive oil to large sauté pan and place pan over high heat.
  2. Lay butterflied Branzino on cutting board skin side up and make shallow cross cuts to each fillet.
  3. Season with salt and pepper.
  4. Lay fish into hot oil skin side down and sear until golden. Gently turn fish over.
  5. Distribute all remaining ingredients in pan around fish w/ exception of pesto oil and place in 400 degree oven. Roast until fish is cooked through and ingredients begin to brown.
  6. Gently remove fish from pan and transfer to serving platter.
  7. Discard lemon wheels, and spoon remaining garnish around fish.
  8. Drizzle pesto oil over fish and around plate.


  • 1 branzino, butterflied
  • 8 olive(s), Kalamata, pitted
  • 3 onion(s), pearl, peeled and quartered, sub Cipollni mushrooms
  • 6 Peak Fresh Produce® Garlic, Clove(s), pare blanched in salted water
  • 4 Peak Fresh Produce® Lemon(s)
  • 4 Peak Fresh Produce® Mushroom(s), Crimini, medium, sliced
  • 6 Peak Fresh Produce® Tomato(es), Cherry, sub grape tomatoes
  • 6 Piancone® Artichokes, Quartered, Grilled
  • 2 oz. Piancone® Oil, Olive, Extra Virgin
  • 4 potato(es), fingerling, cut in half lengthwise, pare blanched in salted wa
  • - Roma® Black Pepper, Ground, to taste
  • 1 tsp. Roma® Pesto Basil Sauce, thinned with 1tsp. Piancone Extra Virgin Olive Oil
  • - salt, kosher , to taste