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Branzino al Forno con Soffritto di Barbabietola e Spinaci

Name: Branzino al Forno con Soffritto di Barbabietola e Spinaci
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino (sea bass), 350g each, scaled, gutted, gills removed; 300g fresh beetroot, peeled & diced small (1cm); 200g fresh spinach (or frozen, thawed); 1 small onion, finely diced; 3 cloves garlic, minced; 100ml dry white wine; 100ml vegetable or fish stock; 40ml extra-virgin olive oil (divided); 1 tbsp balsamic vinegar; 30g Parmigiano-Reggiano, grated; Sea salt & black pepper; 2 bay leaves; 1 sprig rosemary; Fleur de sel, for finishing

A copper-skinned whole Mediterranean sea bass (branzino) roasted whole at high heat, set atop a silky mélange of slow-cooked beetroot, fresh spinach, and aromatics enriched with white wine and Parmigiano. A sophisticated afternoon light lunch.

1259cal 172gprotein 26gcarbs 44gfat 12min prep 28min cook 2serves

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