Bite with Belkys: Mediterranean Branzino from Timo Restaurant & Bar

The Chef: Tim Andriola
The Restaurant: Timo Restaurant & Bar
The Dish: Mediterranean Branzino

Ingredients:

2 Tbs of soft butter
zest of 2 lemons
1 cup of basil, chopped fine
10 pieces of asparagus, peeled
1 tomato
2 branzino fillets (fish)
2 oz. of white wine
salt, to taste
1 piece of parchment paper 16 x 24

Method of Preparation:

-Start by making a compound butter. In a bowl, combine butter, grated lemon zest, salt and chopped basil. Then, cover the compound butter in plastic wrap and let it harden in the fridge.

-Next, blanch some asparagus in salted water and then, transfer it to an ice bath. Also, blanch a tomato and place it in the ice bath. After a few minutes, peel the skin from the tomato and slice it.

-Now, brush some butter on a sheet of parchment paper. On the parchment paper, place the blanched asparagus, a little salt, the fish, a little more salt, the tomato slices, a piece of the compound butter, white wine and close it up.

-Bake the branzino in a 375 degree oven for about eight to ten minutes.

To Plate:

Serve the fish inside the papillote.

Serving Suggestion: Chardonnay

Serves: 2

Note:

 Take a copy of the recipe to the restaurant and receive complimentary glass of white wine. (valid for one week from air date)

FOR MORE INFORMATION:

Timo Restaurant & Bar
17624 Collins Avenue
Sunny Isles, FL 33160
305-936-1008
www.timorestaurant.com