Roasted Branzino on top of Israeli Salad

Author: Mitchel London

Mitchel London’s Branzino recipe comes from his childhood years living in Israel.  He used to eat fresh Branzino prepared by Mr. and Mrs. Daboosh who operated a small restaurant on the beach in Tel Aviv.

This recipe for Branzino is super simple and delicious. I can eat fancier more expensive fish, but none more delicious than this.  – ML

Ingredients:

Chopped Tomatoes
Chopped Cucumber
Chopped Red Onions
Lemon Juice
Olive Oil
Parsley

Directions:

Chop everything. Put it in a bowl with fresh lemon juice and a little bit of olive oil.
Just before you’re ready to serve it, add a little salt.
If you put the salt too early, it drains the liquid out of the salad and make it watery.

Toss it 1,2,3 you put some very coarsely chopped parsley in there which is really important. Roast the branzino for exactly 25 minutes, and put it on top of it of the salad and eat it and if you’re at the beach it’s even better. Add a little sea salt op top. That’s very important.

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