Bite with Belkys: Branzino and warm chickpea salad

The Chef: Leroy Bautista
The Restaurant: Angelique Euro Cafe in Coral Gables
The Dish: Branzino and warm chickpea salad

Ingredients for Branzino

4 - 6 oz filets of branzino or your favorite mild white fish
½ cup olive oil
Salt and pepper

Method of Preparation for Branzino:

-Pre heat oven to 450 degrees. Rub the fish with salt, pepper and oil and place in a shallow roasting pan with remaining oil.

- Bake for approximately 20-25 minutes or until edges of the fish are golden and crisp.

Ingredients for Warm Chick Pea Salad

1tbs. olive oil
2 15 oz. cans of chickpeas (drained well)
3 garlic cloves, minced
3 shallots, chopped
1 tbs. small diced tomato
1 tbs. capers
¼ cup julienne baby spinach
2 oz. good white wine
1tbs. unsalted butter
Salt and pepper to taste
Parsley to garnish

Method of Preparation for Warm Chick Pea Salad:

-In a sauté pan, heat oil and rub the branzino with salt and pepper. Sear it in the pan until it's caramelized on both sides. Finish the fish in the oven at 450 degrees for about 8 minutes.

-Now, put more olive oil in a pan and get it hot. Add minced garlic, shallots and chick peas and sauté until translucent.

-Now, add diced tomatoes and capers and sofrito (roasted red pepper sauce) sauté for a couple of minutes.

-Turn up the heat and add butter, white wine, salt, pepper and baby spinach cut into thin strips. Sauté for a couple of minutes and it's ready.

- To plate, spoon the warm chickpea salad onto a plate and place the branzino on top. Finish by drizzling some of the poaching oil over fish. Garnish with parsley.

Serving Suggestions:

Serve with a dry white wine called Bourgogne Blanc.

Serves Four

FOR MORE INFORMATION:

Angelique Euro Cafe
117 Miracle Mile
Coral Gables, FL 33134-5405
305-529-9922
www.angeliqueeurocafe.com