Pan-Seared Branzino with Lima Bean-Avocado Puree and Tarragon-Mint Sauce

Name: Pan-Seared Branzino with Lima Bean-Avocado Puree and Tarragon-Mint Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ avocado (about ⅓ cup/50 g mashed); ¼ teaspoon kosher sea salt; 2 cups (310 g) frozen baby lima beans; ¼ cup (60 ml) unsweetened almond milk; 3 tablespoons olive oil; 1½ tablespoons fresh lemon juice; 1 tablespoon plus 2 teaspoons olive oil; 3 garlic cloves, thinly sliced; 1 bunch French breakfast, red, or mixed radishes, cut into quarters lengthwise; kosher sea salt and black pepper; ¼ cup (10 g) lightly packed fresh basil leaves; ¾ cup (180 ml) vegetable broth, plus more as needed; 2 tablespoons chopped fresh chives; ¼ cup (13 g) lightly packed fresh tarragon; ½ teaspoon kosher sea salt; kosher sea salt and Freshly ground black pepper; 1 bunch asparagus (1 pound/455 g), 1 to 1½ inches (2.5 to 4 cm) trimmed off the bottom; 1 to 2 tablespoons olive oil; ¼ cup (13 g) lightly packed fresh mint leaves; 4 boneless, skin-on branzino fillets; ½ cup (120 ml) olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

In this recipe, branzino, a firm white fish prized for its delicate flavor, is paired with a creamy lima bean puree, a lemony herb sauce, and colorful roasted spring vegetables. It makes a wonderful dinner-party or special-occasion meal, and with a little artful plating, you have a dish that would fit right in at any fine-dining restaurant.