Filetto di branzino con vedure e zafferano

white fish

🥗Healthier: salmon

💰Cheaper: canned tuna

Canned tuna is more affordable and has a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Using water with added herbs can reduce costs.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Prepare the fish stock (fumetto) using the fish carcasses, porro, zucchine, carote, pomodorini, mixed herbs, and garlic.

Steam the potatoes with salt, smoked pepper, and parsley for 20 minutes.

Roll the branzino fillets, fill them with the vegetable mixture, and bake in the oven at 180°C for about 10-12 minutes.

Strain the fish stock and add saffron dissolved in a teaspoon of warm water, then reduce and thicken with a teaspoon of flour (or rice or corn starch).

Plate the dish by placing a ring in the center, filling it halfway with the mashed potatoes, placing the branzino on top, drizzling with good quality EVO oil, adding coarse salt, and finishing with the saffron sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens