Mixing Provençal roots with modern appeal, this dish features flaky branzino topped with a briny, tangy olive and Dijon tapenade. It's paired with glazed carrots, garlicky sautéed kale, and a sprinkle of feta for a vibrant, balanced plate full of savory depth and subtle sweetness.
This was sooo good. The fish and veggies had the perfect amount of seasoning and were well prepared. The freshness and appearance was also satisfactory. Well done!
Rebecca · 03/12/26
Dacota · 03/11/26
Christine · 03/10/26
Phillips · 03/10/26
repeat favorite!
G&J · 03/08/26
Nathan · 03/07/26
I really enjoyed the fish, however the amount of kale was ridiculous and I have no idea how this one fish was 920 calories. Yikes!
Melanie · 03/06/26
This dish looked very unappetizing. So much so that coworkers in my office questioned what I was eating. Even I was grossed out by how it looked. Very unappealing. Overall, flavor was good though.
Janine · 03/05/26
This was good. Maybe a little heavy on the kale and unfortunately I didnt receive the olive sauce. It was good without but I look forward to trying it again with the olive sauce.
Karen · 03/05/26
Marten · 03/02/26
Rebecca · 03/02/26
Terry · 03/02/26
Thomas · 03/01/26
Absolutely one of the best meals! Fish is always top quality and abundant, juicy and flavorful, and the veggies are outstanding as well. A great full meal.
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
