Ingredients:
- 1-2 NETUNO Branzino fillet
- Salt & Black pepper to taste
- Olive oil
- 1 tbsp. Minced garlic
- White wine
For the panko and herbs mixture:
- Panko
- Thyme
- Parsley
- Minced garlic
- Butter
- Olive oil
Instructions:
- Preheat the oven to 425° F (218° C).
Make a few transversal cuts on the skin side without cutting through the other side.
- Season with olive oil, salt & pepper to taste.
- Pre-heat the pan on medium-high heat and drizze some olive oil.
- Place the fish on the hot pan with the skin side down until golden brown.
- Flip the fillets and add garlic and white wine. Finish cooking in the oven for 3-5 minutes.
- While fish is in the oven, finely chop the herbs and mix with panko and minced garlic.
- Add butter and olive oil to a pan, on medium-low heat.
- Add the panko and herbs mixture and allow to brown until even golden.
- Serve the Branzino over your choice of side, we recommend a plantain or potato mash, and top with the toasted panko and herbs mixture. Enjoy!
Servings: 1-2
