Spiced Roasted Branzino
Each bite of this perfectly roasted branzino filet reveals a satisfying blend of aromatic spices and tender, buttery fish. The delicate fish is paired with nutrient-rich quinoa and sautéed collard greens for a meal that will make you feel as good as it tastes.
Nutritional facts
Protein
39g
Carbs
47g
Calories
560
Fat
27g
Ingredients
Turmeric, Fresno Peppers, Canola and Olive Oil Blend, Fish Sauce, Black Pepper, Cilantro, Kaffir Lime, Lemon, Garlic, Collard Greens, Thai Red Peppers, Sugar, Kosher Salt, Shallot, Grapeseed Oil, Rice Wine Vinegar, Palm Sugar, Tri-color Quinoa, Galangal, Lemongrass, Branzino
Reviews
4.3
Based on 132 reviews
fish was dry
Aisha · 03/26/25
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About Brandon Kida
Executive Chef Brandon Kida brings a distinct vision that combines inspirations from his Japanese heritage and nostalgic flavors from his childhood in Los Angeles with refined French culinary technique. Using only the freshest ingredients from local farmers, fisheries, foragers, and producers, his menu tells the story of his global journeys: bold, layered flavors, graceful execution, flawless presentation, and a celebration of California's seasonal produce.
Following graduation from the Culinary Institute of America in Hyde Park, NY, in 2001, Kida sharpened his skills at L’Orangerie in Los Angeles and Lutèce in New York City. He then joined the opening team at Asiate at the Mandarin Oriental, New York, where he climbed the ranks to his first executive chef position before heading upstate New York to tend an eco-farm and run a Scandinavian kitchen before returning to the city to open Clement at The Peninsula New York, which under his leadership was awarded four stars by Forbes Travel Guide in 2015.
After 15 years of honing his craft, Kida returned to his hometown of Los Angeles to join Culinary Labs and helm Hinoki & the Bird as executive chef, where his imaginative, ingredient-centric focus has propelled the restaurant’s globally inspired, of-the-moment California fare to new heights. During his tenure with Culinary Labs, Kida has opened Sorra Hollywood, a rooftop dining concept, and Soprano, an Italian-American-inspired restaurant. In April 2020, Kida launched Go Go Gyoza, a handmade dumpling concept, and later in the year, Go Go Bird, offering LA-style fried chicken.
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