Branzino with Leeks and Almonds - Branzino con Porri e Mandorle

What is branzino? Branzino, also known as European sea bass, spigola, ragno, loup de mer, róbalo, and lubina, is a fish which has a firm, white, delicate-flavored flesh and few small bones. It's a prized fish in Italian, Spanish, and Greek cuisines, and is often prepared grilled, baked, poached, steamed, or braised whole.  I love it but it's a little pricey. 

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Baked whole branzino

Branzino with Leeks and Almonds

Ingredients for 4 people

8 filets of branzino

2 leeks

2 tomatoes, chopped

1/2 cup of blanched almonds

1/2 cup black olives

Sprigs of parsley

4 Tb. extra-virgin olive oil

Salt and pepper

Branzino con Porri e Mandorle

Wash and cut the leeks into strips, brown in a pan with 2 tablespoons of the olive oil. 

Add the chopped tomatoes, salt and pepper.

Add the almonds and olives.  Cover and cook for 5 minutes.

Place the fish filets in a baking dish.  Add the leek mixture and cook for 10 minutes in a 350 degree, pre-heated oven. 

Serve on a platter with all the ingredients.  Drizzle the remainder of the olive oil and add the parsley.