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Branzino with Caper, Pine Nut & Herb Salsa

over Roasted Baby Carrots & Farro Pilaf

Cooking time

35 minutes




830 /serving

Let this week’s Artisan dish transport you to outdoor dining on the breezy shores of the Mediterranean Sea. Listen to the lapping waves as you savour morsel after morsel of this delicate branzino. A generous fillet of the fish, flaky with a soupçon of sweetness, is the centrepiece, while vibrant carrots seasoned with sumac and sea salt are roasted for a warmly spiced accompaniment. Serve over light, nutty farro with a spoonful of salsa brimming with toasted pine nuts, olives, raisins and parsley for the crowning touch.

We will send you:

  • 2 Branzino fillets
  • 1 Bunch of parsley
  • 300g Peeled baby carrots
  • 1 Shallot (or onion)
  • 1 Lemon
  • 2 Celery stalks
  • 12g Pine nuts
  • 10g Capers
  • 135g Organic farro
  • 50g Sultana raisins
  • 40g Cerignola olives
  • 8.5g Sumac (sumac, sea salt)

Contains: Branzino, Sulphites, Pine nuts, Wheat

You will need:

Large pot
Large pan (non-stick if possible)
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
31 g
Saturated Fat
5 g
1400 mg
Total Carbs
99 g
30 g
42 g
10 g
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Boil the farro
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Add the farro to the pot of boiling water and boil, 28 to 32 minutes, or until tender. Drain the farro thoroughly, return to the pot and toss with a drizzle of oil to prevent sticking; season with S&P to taste.
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Roast the carrots
While the farro boils, on a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the sumac and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until tender when pierced with a fork.
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Mise en place
While the carrots roast, peel, halve and mince the shallot. Zest and juice the lemon. Small-dice the celery. Pit and roughly chop the olives. Roughly chop the parsley leaves and stems.
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Toast the pine nuts & cook the fish
Heat a large pan (non-stick if possible) on medium-high. Add the pine nuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer to a plate. Return the pan to the heat and add a drizzle of oil. Thoroughly pat the branzino fillets dry with paper towel; season with S&P and the remaining sumac on the flesh side. Add the fillets* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.
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Make the salsa
While the fish cooks, in a medium bowl, combine the toasted pine nuts, celery, capers, olives, raisins, ½ the lemon juice, ½ the parsley and as much shallot as you’d like. Drizzle with olive oil and season with S&P to taste.
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Finish & serve
To the pot of farro, add the remaining lemon juice and parsley; stir to combine. Divide the farro pilaf between your plates. Top with the roasted carrots, as much lemon zest as you’d like and the branzino. Garnish the fish with the salsa. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.