Lemon Beurre Blanc Branzino
Chef Silvio’s roasted branzino comes with a velvety lemon beurre blanc sauce on the side for drizzling. It's served with a creamy blend of Yukon gold potato and sweet potato purée, and a ratatouille of zucchini, peppers, and tomatoes. This dish is light yet indulgent, and full of bright Mediterranean flavors.
Nutritional facts
Protein
30g
Carbs
37g
Calories
1000kcal
Fat
80g
Ingredients
Zucchini, Lemon Juice, Basil, Whole Milk, Black Pepper, Marjoram, Italian Parsley, Butter, Kosher Salt, Shallot, Crispy Fried Shallots, Onion, White Wine, Canola and Olive Oil Blend, Red Bell Pepper, Yellow Squash, Sweet Potatoes, Heavy Cream, Eggplant, Garlic, Lemon, Canned Tomato, Branzino, Yukon Potatoes
Contains milk, fish.
Reviews
3.9
Based on 7 reviews
Fish had no taste
Diana · 04/29/26
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About Silvio Rodriguez
As Executive Chef & Founder of SR Concepts & Hospitality Born in Salta, Argentina, a region where traditional cuisine is deeply rooted in the culture, Silvio Rodríguez discovered his passion for cooking at a young age. Inspired by the shows of Francis Mallmann, he mastered the fundamentals of open-fire cooking, a technique that has become his signature style. Trained in culinary arts, Silvio specialized in restaurant management and administration, earning a master’s degree in gastronomic management. His career led him to Miami, where he played a key role in launching several high-profile restaurants for major investment groups. Today, he is the executive chef of Muchaaachos, his own catering service, where he blends tradition and innovation in every dish. He also leads SR Concepts & Hospitality, his hospitality consulting company, where he develops and advises on groundbreaking culinary concepts. With his mastery of fire and a sharp entrepreneurial vision, Silvio Rodríguez continues to shape the fire-cooking scene in Miami.
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