Seared Branzino Bowl with Farro, Sun-Dried Tomato Pesto, and Grilled Zucchini

Name: Seared Branzino Bowl with Farro, Sun-Dried Tomato Pesto, and Grilled Zucchini
Ingredients: 4 zucchinis, each cut in half and then in half again, lengthwise (4 pieces per zucchini); 4 zucchinis, each cut in half and then in half again, lengthwise (4 pieces per zucchini); 2 tablespoons (18 g) toasted pine nuts; 4 branzino fillets (or tilapia, cod, halibut, haddock, or salmon), skin on or skinless to your preference (You can use any mild white fish, such as tilapia or cod.); 4 branzino fillets (or tilapia, cod, halibut, haddock, or salmon), skin on or skinless to your preference (You can use any mild white fish, such as tilapia or cod.); 4 branzino fillets (or tilapia, cod, halibut, haddock, or salmon), skin on or skinless to your preference (You can use any mild white fish, such as tilapia or cod.); 4 branzino fillets (or tilapia, cod, halibut, haddock, or salmon), skin on or skinless to your preference (You can use any mild white fish, such as tilapia or cod.); 4 branzino fillets (or tilapia, cod, halibut, haddock, or salmon), skin on or skinless to your preference (You can use any mild white fish, such as tilapia or cod.); 4 branzino fillets (or tilapia, cod, halibut, haddock, or salmon), skin on or skinless to your preference (You can use any mild white fish, such as tilapia or cod.); 4 branzino fillets (or tilapia, cod, halibut, haddock, or salmon), skin on or skinless to your preference (You can use any mild white fish, such as tilapia or cod.); 1 tablespoon (14 g) unsalted butter; 1 tablespoon (3 g) minced fresh basil or (4 g) parsley; 1 tablespoon (3 g) minced fresh basil or (4 g) parsley; ½ cup (28 g) oil-packed sun-dried tomatoes, chopped; 1 garlic clove, peeled; 1 pinch of chili flakes (optional); ¼ teaspoon pepper, to taste; ¼ cup (25 g) freshly grated Parmesan cheese; ⅓ cup (80 ml) olive oil (or a mix of olive oil and sun-dried tomato preserving oil); 2 cups (70 g) mixed green of choice; 2 lemon slices, finely diced; ½ teaspoon salt; 1 teaspoon fresh lemon juice; 2 tablespoons (28 ml) olive oil; Baby tomatoes; Fresh basil leaves; Lemon wedges; Toasted pine nuts

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This simple Seared Branzino Bowl brings together simplicity and sun-soaked Mediterranean flavors. Branzino is a popular Mediterranean Sea bass known for its tender, flaky white flesh and subtle, slightly sweet taste. The fish is seared until the skin is crisp, then dolloped with sun-dried tomato pesto to infuse it with more flavor. The fish is served over farro with some zucchini, and a lemony green salad brings brightness and balance. To finish, a sprinkle of toasted pine nuts adds crunch

Ingredients

Fish course
Pescatarian
Mediterranean

Ingredients

Method