Pan-seared Branzino with Spinach and Rice
Oliv Pit Athenian Grill in Boca Raton
Branzino
2 skin-on fillets of Branzino (1 pound)
1 oz. Extra Virgin Olive Oil
Salt & Pepper
Heat Pan to “high” with one ounce of Extra Virgin Olive Oil.
Place Branzino in pan, sprinkle with salt and pepper and sauté for two minutes on each side. Serve each fillet on top of a bed of Spinach and Rice.
Spinach and Rice
1lb fresh Spinach, chopped
6 oz. cooked Jasmine Rice
1/2 Vidalia Onion, chopped
1 oz. Extra Virgin Olive Oil
1 oz. Dill, chopped
Juice of 3 Lemons
Zest of 3 Lemons
Salt & Pepper to taste
Sauté onions in Extra Virgin Olive Oil for around five minutes on low. Once onions are soft, add the dill, spinach, lemon juice, lemon zest, then add the rice to the pan. Stir to combine. Add salt and pepper to taste, serve and enjoy!
-Chef Theodoros Lampiris Oliv Pit Athenian Grill
Boca Raton, FL
