Branzino with Mesclun and Tomato–Herbes de Provence Vinaigrette
Branzino, known as loup de mer, or "wolf of the sea" in French, is mild and sweet. Its delicate flavor pairs nicely with a summery tomato–and–mixed herb vinaigrette. Scoring the fish skin before cooking prevents the fillets from curling in the pan.
July 2022
Gallery
Credit: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Recipe Summary
Ingredients
Directions
Note
The large surface area and flexible paddle of a fish spatula make it perfect for pressing fish fillets flat as they cook.
Suggested Pairing
Medium-bodied Oregon Pinot Gris: Ponzi Willamette Valley