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A simply seasoned grilled branzino filet lets the quality of the fish speak for itself. Chef DeLucie pairs the perfectly cooked fish with a bright, tangy salsa verde made with fresh herbs and salty capers, as well as a nutty farro salad, and herbed roasted carrots. A squeeze of lemon over the top brings the whole dish together.

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Nutritional facts

Protein

36g

Carbs

59g

Calories

770

Fat

43g

Ingredients

ChivesCanola and Olive Oil BlendExtra Virgin Olive OilCarrotsBlack PepperCapersLemonGarlicFarroKosher SaltThymeBasilItalian ParsleyBranzino

Reviews

4.6

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 137 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Evan Mastronardi · 10/14/24

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About John DeLucie

chef image

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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