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Baked Branzino with Chimichurri Sauce

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Baked Branzino with Chimichurri Sauce
Parve Parve
4 Servings Serving Icon
20 Minutes Preferences Icon
Easy Easy
Allergens info-icon
- No Allergens specified
Diets info-icon
- Pescatarian - Gluten Free - Paleo - Low Carb - No Refined Sugar - Keto

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Go ahead and quadruple the recipe: The chimichurri sauce in this recipe can also be used on any meat, poultry or vegetable dish.

Directions

Prepare the Fish

1. Preheat oven to 350 degrees Fahrenheit. Wash inside and outside of fish and pat dry. Score across fish and through skin three to four times on each side, and season with salt and pepper.
2. Slice lemon and spread on baking pan. Place seasoned fish, skin-side up, over lemon slices. Brush with olive oil and sprinkle with fresh parsley.
3. Bake for 10-15 minutes, until cooked through.

Prepare the Chimichurri Sauce

1. Add all ingredients to food processor and process by pulsing until chopped and combined. Season to taste, and set aside.

To Serve

1. Serve fish with sauce over rice pilaf. Finish with roasted carrots and lemon wedges.

Recipe tags


Branzino Chimichurri Dorit Teichman Fish appetizers Fresh herbs Kosher keto Rosh Hashana Rosh Hashana appetizers Rosh Hashanna Rosh Hashannah
Baked Branzino with Chimichurri Sauce

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