This dish just tastes like summer. The perfectly seared filet of Branzino promises crispy skin and tender, buttery flesh. Chef John pairs the gorgeous piece of fish with a classic panzanella salad, full of big pieces of crunchy bread, cucumbers, juicy tomatoes, and red onion, all tossed in a punchy, tangy red wine vinaigrette.
Nutritional facts
Protein
30g
Carbs
24g
Calories
680
Fat
54g
Ingredients
Ciabatta BreadCanola and Olive Oil BlendYellow Bell PepperExtra Virgin Olive OilRed OnionRed Wine VinegarCherry TomatoBlack PepperOreganoSugarKosher SaltBasilCucumberRed Bell PepperGreen OlivesBranzino
Reviews
4.4
Based on 104 reviews
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.
You can find John DeLucie’s meals in...