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Publix Aprons

Sautéed Branzino with Summer Salad

Sautéed Branzino with Summer Salad
Total Time:
15 minutes


1 lb branzino butterflied fillets, skin on
1/2 teaspoon kosher salt
1/4 cup all-purpose flour
1/4 cup olive oil
1 can cannellini beans (15–16 oz), drained and rinsed
1/2 seedless cucumber (about 1 cup), finely diced
1/2 cup crumbled tomato-basil feta cheese
1/2 cup sliced, stuffed green olives
1/4 cup lemon vinaigrette


  1. Score the skin side of the fish by making 1/4-inch-deep diagonal cuts. Season both sides of fish with salt and coat with flour. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add fish, skin side down; cook 3–4 minutes on each side until browned and fish is opaque and separates easily.
  2. Combine remaining ingredients; serve with fish.

Additional Information

Always check fish for bones and cook to an internal temperature of 145°F.

Other Preparation Methods

Bake: Preheat oven to 400°F. Coat 1 lb branzino fillets with 3 teaspoons Dijon mustard and 1 cup crushed round buttery flavor crackers. Coat baking sheet with spray; place fish on pan. Bake 10–12 minutes or until fish is opaque and separates easily.

Deep-Fry: Heat 3 quarts oil to 350°F. Prepare seafood batter mix following package instructions. Coat 1 lb branzino fillets with batter; carefully add to hot oil. Cook 4–5 minutes or until golden and fish is opaque and separates easily.

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Nutritional Information

CALORIES (per 1/4 recipe) 460kcal; FAT 27g; SAT FAT 5g; TRANS FAT 0g; CHOL 60mg; SODIUM 890mg; CARB 23g; FIBER 5g; SUGARS 2g; PROTEIN 32g; VIT A 8%; VIT C 4%; CALC 10%; IRON 10%

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