Branzino fillet with citrus sea asparagus, pizzutello coulis and mullet bottarga

chef

Maurizio Ferrari

Serve 1

 

Cut the fillet in three pieces, meanwhile we heat up some extra virgin olive oil in a sautè pan. We season the branzino with salt and pepper and we add it to the pan skin side down until crispy, we turn the fish on the other side for one more minute or until it's cook through. In a second pan we add the citrus fruit pesto with a little water until dissolved, now we add the sea asparagus and we mix it well to warm it up for just  a minute. We place the vegetable in the center of a plate,  the fish on top of it, we drizzle with the tomato coulis, few olives and a sprinkle of  mullet bottarga. We finish the dish with some extra virgin olive oil  and a grilled half lemon.