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Grilled Branzino with Anchovy and Rosemary Pesto
Ingredients
  • subheading: PESTO:
  • 6 fillets, salt-cured anchovies in oil
  • ¼ cup rosemary leaves
  • ½ cup parsley
  • ½ cup mint
  • ¼ clove garlic
  • ½ teaspoon red pepper flakes
  • ¼ cup Pecorino cheese
  • 2 tablespoons pine nuts
  • 2 tablespoons white balsamic vinegar or white wine vinegar
  • 1 lemon, zested
  • 1 pinch sea salt
  • ½ cup extra-virgin olive oil
  • subheading: GRILLED BRANZINO:
  • 2 fillets branzino
  • Olive oil
  • Sea salt and pepper
  • 1 lemon, zested
  • 4 sprigs rosemary, chopped coarsely
  • subheading: ADDITIONAL INGREDIENTS:
  • Extra-virgin olive oil, for drizzling
  • Lemon zest, for serving
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