Bronzino Filet Italian Salsa Verde over Braised Gigante Beans and Salad

Fish

Bronzino filets, beans, salsa verde, dressing, fried shallots

For salad - arugula or other baby greens, grapes or cherries (dressing will work with most salad combinations too).

Open fish bags before thawing.  Thaw in cold water, open all packages immediately, refrigerate and use within 24 hours.  

Beans - Add beans to a deep skillet and heat on medium low to medium, stirring often until warmed through.  Add water for a thinner sauce consistency.

Salad - Toss greens and halved grapes or cherries with enough dressing to coat.   Top with fried shallots.

Fish - Dry and then salt and pepper fish.  Heat a skillet on medium high until very hot.  Add a high heat oil or butter and once hot add fish filets non-skin side down first.  Sear for about 1 minut, gently flip and sear until skinn has crisped a bit 2-3 minutes.  Serve set over a plate of beans and  topped with salsa verde.

Fish - Farmed bronzino filets.  Beans - Gigante beans, vegetable stock (water, carrot, onion, celery, leeks, herbs, salt, pepper), leeks, celery root, parsnips, salt and pepper.  Salsa verde - Olive oil, castlevetrano olives (olives, water, salt, citric acid), basil, tarregon, parsley, anchovies (fish, olive oil, salt), garlic, lemon juice and zest, salt, pepper.  Dressing - Olive oil, aged sherry vinegar, shallots, honey, salt, pepper.  Fried shallots - Shallots, palm oil.