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Yussi’s branzino (straight off his restaurant menu!) is fresh, crispy, and ready to be your next showstopper Yom Tov dish. For more great cooking, watch Baruch Hashem It’s Shabbos!
1 large celery root (knob celery)
1 fillet branzino
za’atar, to taste
Gefen Black Pepper, to taste
Tuscanini Sea Salt, to taste
3 tablespoons butter (optional)
1/2 cup cleaned and chopped fresh parsley
2 cubes Gefen Frozen Garlic
1/2 teaspoon Tuscanini Sea Salt
juice of lemon or lime (optional)
pine nuts
juice of lemon
juice of lime
Peel and dice celery root.
Boil in a pot of water for about two hours, until extremely soft.
Drain, then blend with an immersion blender.
Add a pinch of sea salt and a drizzle of extra virgin olive oil to create a smooth, creamy purée. Set aside.
Mix chopped parsley, garlic cubes, extra virgin olive oil, and a bit of sea salt.
Optionally add a splash of lemon or lime juice for brightness. Set aside.
Lightly score the skin side of the branzino fillets to prevent curling.
Season with za’atar, salt, and pepper.
Heat light olive oil in a pan until shimmering.
Place fish skin-side down and sear for about three minutes, until crisp.
Flip and cook the other side for an additional two to three minutes.
Add butter during cooking for extra flavor (optional).
Remove and rest the fillets on a rack.
Spoon a generous smear of celery root purée onto the plate.
Drizzle Mighty Tahini across the center.
Add a spoonful of the chimichurri.
Sprinkle with pine nuts and a few Tuscanini capers.
Lay the branzino fillet on top, skin side up.
Garnish with a touch of fresh parsley, extra virgin olive oil and an optional squeeze of lemon or lime juice.
How Would You
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If I don’t have Branzino, which kind of fish can I use?
You can use Tilapia instead!