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L'artisan
Dairy Free

Crispy-Skin Branzino

over Beluga Lentils with Multicoloured Tomatoes

Cooking time

30 minutes

Servings

2/4

Calories

760 /serving

Branzino is a light, flaky, white fish with a slightly sweet and buttery taste, pairing well with fragrant herbs, garlic and lemon. We cook tonight’s fillets with the skin on for a satisfyingly crispy version you won’t be able to wait to devour. Dark beluga lentils, named for their resemblance to beluga sturgeon caviar, are drizzled with basil and lemon zest to create a gourmet bed for the mild fish. Finally, we sauté French beans with garlic and shallots to give you that all-important crunch factor and to finish this decadent dish.

We will send you:

  • 2 Branzino fillets
  • 1 Bunch of basil
  • 2 Garlic cloves
  • 1 Lemon
  • 1 Shallot (or onion)
  • 200g French beans
  • 280g Multicoloured cherry tomatoes
  • 12g Vegetable demi-glace
  • 220g Organic beluga lentils
  • 9g Crispy-skin branzino spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, Cayenne pepper, espelette)

Contains: Fish, Gluten, Mustard, Wheat

You will need:

Medium pot
2 Large pans (non-stick if possible)
Zester
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
20 g
Saturated Fat
3 g
Sodium
600 mg
Total Carbs
89 g
Sugars
12 g
Protein
63 g
Fibres
42 g
Preparation
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Cook the lentils
Using the side of a knife, smash one of the garlic cloves. In a medium pot, add the lentils (rinse before adding) and smashed garlic and cover with water; season with S&P. Bring to a boil, then reduce the heat to a simmer. Cook, 14 to 16 minutes, until the lentils are tender. Drain thoroughly; remove and discard the garlic clove. Set aside in a warm spot.
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Mise en place
While the lentils cook, zest and juice the lemon. Halve the tomatoes. Peel, halve and mince the shallot. Mince the second garlic clove. Pick the basil leaves off the stems.
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Cook the branzino
In a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the branzino fillets dry with paper towel; season with ⅔ of the spice blend 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. Reserve the pan.
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Cook the beans
While the fish cooks, in a second large pan, heat a drizzle of oil on medium. Add the minced garlic and ½ the shallots. Cook, stirring frequently, 1 to 2 minutes, until the shallots are translucent. Add the French beans and ½ the lemon juice; season with the remaining spice blend and S&P. Cook, stirring frequently, 3 to 4 minutes, until crisp tender.
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Finish the lentils
In the reserved pan, heat a drizzle of oil on medium. Add the tomatoes and remaining shallots. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the lentils, ½ the basil leaves (roughly chop all before adding), demi-glace and ¼ cup of water (double for 4 portions). Cook, stirring frequently, 3 to 4 minutes, until combined and heated through; season with S&P to taste.
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Plate your dish
In a small bowl, combine the remaining basil, as much of the lemon zest as you’d like and a drizzle of olive oil. Divide the lentils between your plates. Top with the branzino, a drizzle of the remaining lemon juice and a spoonful of the basil-lemon zest mixture. Serve the French beans on the side. Bon appétit!

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