Photography by David Baldwin
Baked Branzino in Caper Butter Sauce
Served with sautéed spinach and garlic roasted potatoes
Serves 2
Owner Kay Kezbari and general manager Megan McClernan
Ingredients:
½ stick butter
½ tbsp capers, chopped
½ tbsp lemon juice
1½ tbsp parsley, chopped
1 lb branzino
½ lemon, sliced
2½ tbsp extra-virgin olive oil
To taste salt
Method:
To make caper butter sauce: In a large bowl, mix butter, capers, lemon juice, parsley and salt. Set aside.
To make the branzino: Pre-heat oven to 425 degrees. Season branzino with the caper butter sauce. Add the extra-virgin olive oil to an oven-proof pan, then place fish in pan. Bake for three minutes on each side, then add another tablespoon of oil and cook for 10 more minutes before serving.
Sautéed Spinach with Garlic & Extra-Virgin Olive Oil
Ingredients:
1 lb baby spinach
2 tbsp extra-virgin olive oil
2 tbsp garlic, chopped
1 tbsp butter
1 lemon
To taste salt
Method:
Place olive oil into pan and sauté garlic over medium heat for one minute. Add spinach, salt and pepper. Mix ingredients and continue to cook for two minutes. Melt butter and lemon on top before serving.
Garlic Roasted Potatoes
Ingredients:
2 large potatoes, cut into wedges
To taste salt, pepper and garlic powder
Method:
Season potatoes with salt, pepper, and garlic powder. Place on a nonstick pan and bake at 350 degrees until tender.
When you go:
Carollo’s Little Italy
77 East Main Street, Moorestown
856-222-9050
carolloslittleitaly.com
