Baked Branzino with Beetroot Mayo

Malky and Yossi Levine Malky and Yossi Levine
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We used branzino for this recipe, but you can use any white fish that you prefer. I loved the idea of stuffing and rolling up the fish, since aside from the aesthetics of this dish you also get to enjoy all that flavor that is packed inside.

40m 6
Easy Pescatarian Gluten Free Passover Parve

Contains: Egg

Directions

Prepare the Fish

  1. Preheat oven to 450 degrees Fahrenheit. Line a baking pan with parchment paper.

  2. Thinly slice the beets.

  3. Place fish in the pan and sprinkle with garlic powder (if using), sea salt, and lemon zest. Arrange a layer of sliced beets on the fish.

  4. Roll up each fillet tightly (jelly-roll style) and secure with a toothpick. Roast for eight to 10 minutes.

Prepare the Beetroot Mayo

  1. In a small bowl, mix mayonnaise, beet juice, and garlic powder (if using) until well combined.

  2. Garnish as desired with Terra chips, microgreens, and/or edible flowers.

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