Branzino with Lacinato Kale, Tomatoes & White Beans Recipe

Directions

Prep veggies

1. Preheat the oven to 425°F.

2. On a large sheet pan, combine tomatoes, kale, and sliced garlic with 2 Tablespoons olive oil, salt, and pepper.

3. Toss well and spread into an even layer.

4. Roast for 8–10 minutes, just until the kale begins to soften and the tomatoes start to blister.

Add branzino

1. Remove the pan from the oven, add the beans, and stir the veggies and beans around.

2. Nestle the two branzino over the vegetables.

3. Drizzle the fish with the remaining 2 Tablespoons olive oil, season generously with salt and pepper, and tuck lemon slices inside the cavities.

Roast & flip

1. Return the pan to the oven and roast for 8 minutes.

2. Carefully flip the branzino so it’s skin-side up, spooning a little of the pan juice over the fish.

3. Continue roasting for another 4–6 minutes, until the flesh is just opaque and flakes easily.

Broil for char

1. Switch the oven to broil. Broil for 1–2 minutes, watching closely, until the skin is lightly charred and the vegetables have a bit of color at the edges.

Finish & serve

1. Remove from the oven and squeeze fresh lemon over everything. Finish with torn basil and a final drizzle of olive oil.

2. Spoon the tomatoes, beans, kale, and pan juices onto plates and top with pieces of branzino.