Trattoria La Curt: Ricetta Branzino a barchetta con frutti di mare alla pescatora

sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in fat and tilapia is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and margarine is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in calories and frozen herbs are often more economical.

Clean and prepare the branzino and seafood (gamberone, cozze, seppia, vongole).

Sauté garlic in olive oil until fragrant.

Add the seafood and cook until they start to open and are cooked through.

Incorporate the salsa di pomodoro and white wine, simmering to combine flavors.

Season with salt, oregano, and parsley before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens