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Harissa Roasted Branzino Fillets with Potatoes and Baby Arugula

Serves:

4

ABOUT THE RECIPE

Hey Fish Man, is this one of your one-pan dinners that not only delivers amazing flavor but a ton of warm hugs to all at the table? That’s a hard, Hell Yes little chef. now open
those arms and let the flavorful “Hugfest” begin

Ingredients

Ingredients:


  • 4 Branzino Fillets 6 to 8 ounces each, skin on and scaled; You can also use Dorade (Sea


  • Bream) with great success


  • 1¼ pounds small Fingerling Potatoes, halved


  • 5 tablespoons of olive oil


  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced


  • ½ teaspoon finely grated lemon zest


  • 2 tablespoons harissa (Spicy Red Pepper Paste found at Metro and all cool places)


  • ½ teaspoon ground cumin


  • Salt and Pepper


  • ⅓ cup Lebneh or Greek-style yogurt; Metro has the Lebneh you crave, little chef


  • 1 small clove of garlic, minced fine


  • 4 small handfuls of baby Arugula


  • ¼ cup of roughly chopped fresh dill


  • Lemon juice and olive oil for finishing the dish


Preparation

Preheat the oven to 425° degrees.

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