Filet de Branzino with Ratatouille Provençale

Recipe courtesy of Bagatelle NYC Executive Chef Nicolas Frezal
branzino

Bagatelle

Attention to detail and timing in this dish is key. The vegetables in this seasonal ratatouille are cooked separately to preserve their individual textures and then cooled completely. When ready to serve, the ratatouille is then reheated just as the branzino begins to cook. 

Recipe courtesy of Bagatelle NYC Executive Chef Nicolas Frezal.

1
Servings
2843
Calories Per Serving
Deliver Ingredients

Ingredients

For the Basil Sauce

  • 3 tablespoons fresh basil
  • ice water
  • 1 cup olive oil
  • salt and pepper to taste
  • lemon zest

For the Ratatouille

  • 3.5 ounces red pepper, small dice
  • 3.5 ounces red onion, small dice
  • 5 ounces zucchini, small dice
  • 5 ounces summer squash, small dice
  • 1/2 cup eggplant, small dice
  • 1/2 cup tomato confit, diced
  • juice from 2 lemons
  • 6 tablespoons garlic, minced
  • 1 teaspoon thyme
  • salt and pepper, to taste

For the Branzino

  • 1 14 ounce Branzino filet
  • olive oil 1 tsp
  • salt and pepper to taste
  • micro basil, for garnish

Directions

For the Basil Sauce

Blanch basil in hot water for 20 second then transfer directly to ice water. Repeat with lemon zest. 

Place olive oil and basil in a blender and blend until smooth.

Add salt and pepper, lemon zest, and blend. Taste again, adjusting seasoning as necessary. 

For the Ratatouille

Cook all vegetables separately with olive oil, garlic, salt, pepper, and thyme. The pan needs to be very hot, and be sure to cook the vegetables just until al dente (no more) or else it will beome mushy. After cooking, put in the fridge to cool down. When everything is cold you can mix all the vegetables together with the lemon juice. Cooking all vegetables separately is better to keep the flavor and texture of the vegetables.

For the Branzino

When ready to serve, warm up the ratatouille in a pan.

Cook the branzino filet a la plancha or in a pan with little bit of olive oil  and salt and pepper for 2 minutes skin side first, then flip over and cook for 30 seconds. Plate the ratatouille, top with branzino and drizzle with basil sauce. 

Garnish with micro basil as desired.

Nutritional Facts

Total Fat
229g
100%
Sugar
17g
19%
Saturated Fat
181g
100%
Cholesterol
357mg
100%
Carbohydrate, by difference
62g
48%
Protein
149g
100%
Vitamin A, RAE
273µg
39%
Vitamin B-12
15µg
100%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
70mg
93%
Vitamin K (phylloquinone)
299µg
100%
Calcium, Ca
455mg
46%
Choline, total
66mg
16%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
217µg
54%
Iron, Fe
24mg
100%
Magnesium, Mg
256mg
80%
Manganese, Mn
2mg
100%
Niacin
35mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
1410mg
100%
Riboflavin
1mg
91%
Selenium, Se
156µg
100%
Sodium, Na
1645mg
100%
Thiamin
1mg
91%
Water
890g
33%
Zinc, Zn
34mg
100%

Branzino Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Branzino Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.