Makes 2 servings.
This branzino is well-flavored, nutritious and so easy to prepare.
INGREDIENTS:
2 skinless branzino fillets, about 6 ounces each
Kosher salt
Freshly ground black pepper
COATING:
2 tablespoons dukkah (See Note)
2 tablespoons quinoa flakes
½ cup loosely packed parsley, finely chopped
3 tablespoons extra-virgin olive oil
2-3 tablespoons lemon juice
Kosher salt
Freshly ground black pepper
PREPARATION:
Preheat the oven to 425F.
Combine the coating ingredients.
Pat branzino dry and season lightly with salt and pepper.
Place in a lightly greased ovenproof dish with the tail tacked under and press the coating over the top. Bake for 10 minutes until the topping is golden and the inside is opaque.
NOTE:
Dukkah is a blend of chopped nuts, seeds, herbs and spices.
