Floating Olive Branch
Branzino Fillets with Pesto Bean Salad

Serves 4 


4-8 each branzino fillets 

1/2 teaspoon salt 

Pinch of black pepper 

2 tablespoons Rosemary Infused Olive Oil 

3 garlic cloves, thinly sliced 

2 shallots, peeled and thinly sliced 

2 tablespoons Pesto Infused Olive Oil 

1 tablespoon lemon juice 

1 tablespoon Italian Fig Infused Balsamic 

1 (15.5oz) can of cannellini beans, drained and rinsed 

1/2 cup jarred roasted tomatoes, sliced 

1/2 cup fresh cherry tomatoes, halved 

1/4 cup shallots, peeled and diced 

1 tablespoon capers, drained 

Rosemary Infused Salt and pepper to taste 

Fresh chopped parsley and basil 

Crostini or toasted Italian bread 

Lemon wedges or lemon slices 


Pat fish fillets dry with paper towels and season with salt and pepper. Heat Rosemary Infused Olive Oil in a large skillet over medium-high heat. Once hot, carefully add the fillets (working in batches, if necessary), skin-side down, and sear for 3-4 minutes or until the skin is crispy and golden. Flip and cook for 2-3 minutes or until cooked through. Remove from the skillet and set aside to drain on paper towels. 

Meanwhile, place Pesto Infused Olive Oil, lemon juice, and balsamic in a large bowl and whisk to combine. Add the beans, roasted tomatoes, cherry tomatoes, shallots, and capers, stir to combine the salad, and season to taste with salt and pepper. 

Divide seared fish fillets and bean salad between plates and garnish with fresh herbs. Serve with crostini or toasted bread for dipping and sopping and lemon wedges for a little squeeze of citrus.