Roasted Branzino & Ratatouille
Branzino is seared and oven-roasted until tender, then paired with a slow-cooked ratatouille of zucchini, eggplant, sweet peppers, and tomato—softened with garlic, olive oil, and thyme. A spoonful of black olive tapenade adds sharp, briny contrast. It’s savory, textured, and built around the essentials of Mediterranean cooking.
Nutritional facts
Protein
30g
Carbs
22g
Calories
460
Fat
29g
Ingredients
Yellow Bell Pepper, Extra Virgin Olive Oil, Black Pepper, Tomato Paste, Garlic, Kalamata Olives, Lemon Zest, Zucchini, Kosher Salt, Eggplant, Black Pepper, Thyme, Red Bell Pepper, Branzino
Reviews
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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