Europeans have long prized branzino, known as Mediterranean seabass, for its delicate white, slightly sweet flesh. Delicious, light and highly digestible, it is a central food of the Mediterranean diet and is surging in popularity in America as well.
When IASA, producer of the favorite anchovy products, added this Italian classic to its offerings, we were thrilled. To make this delicacy, branzino is sustainably caught, gently grilled, and hand-packed with a mild olive oil to allow the fish's delicate flavor to come through. The recipe used reflects the tradition of fisherman grilling fresh-caught branzino and drenching the fillets with olive oil. Tender and elegantly flavorful, these exquisite fillets are a pantry staple.
Suggestions for use: Serve on a salad of baby greens or arugula and cherry tomatoes with capers and one anchovy filet. Substitute branzino filets for any recipe calling for tuna, like panini, salads, and crostini. Pop a tin in your tote with crackers to take on a boat or a picnic.
Ingredients: Mediterranean Seabass, olive oil, salt, lemon