Chef notes
This healthy grilled fish dish is loaded with anti-oxidants and packed with micro-nutrients thanks to a delicious pesto that highlights anchovies and rosemary.
Rosemary has been shown to increase blood circulation to the brain and contains anti-inflammatory immune system support compounds. Anchovies often get a bad rap, but that's because too many people associate their flavor with the overly fishy taste of cheap quality anchovies.
Good anchovies are often packaged in glass jars with olive oil and are loaded with omega-3 fatty acids--an integral healthy fat that helps with the production of healthy HDL cholesterol.
RELATED: Anchovies and rosemary: Recipes for adding the super foods to your diet
Ingredients
- 6 fillets salt-cured anchovies in oil
- 1/4 cup rosemary leaves
- 1/2 cup parsley
- 1/2 cup mint
- 1/4 clove garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup Pecorino cheese
- 2 tablespoons pine nuts
- 2 tablespoons white balsamic vinegar or white wine vinegar
- 1 lemon, zested
- 1 pinch sea salt
- 1/2 cup extra-virgin olive oil
- 2 fillets branzino
- Olive oil
- Sea salt and pepper
- 1 lemon, zested
- 4 sprigs rosemary, chopped coarsely
- Extra-virgin olive oil, for drizzling
- Lemon zest, for serving
Preparation
For the Pesto:
In a food processor, combine all of the ingredients except for the olive oil. Pulse until coarsely chopped. With the motor running, drizzle in the olive oil. Taste with a spoon and season with more salt if needed. Several of the ingredients are salty, such as the anchovies and Pecorino, so it's best to taste first before seasoning.
For the Grilled Branzino:
Preheat a grill or grill pan. Season the branzino with the olive oil, salt, pepper, lemon zest and rosemary. Grill skin-side down until cooked through, about 4 to 6 minutes per fillet, depending upon size.
To Serve:
Plate the grilled branzino fillets and top each one with a dollop of pesto. Finish with a drizzle of extra-virgin olive oil and freshly grated lemon zest. Serve immediately.
