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