A beautiful and easy-to-prepare Branzino recipe from one of my favorite LA restaurants, Fig & Olive on Melrose. With an open and beautiful, elegant layout, the restaurant is home to celebrities, locals, and food savants alike.
Executive Chef, Pascal Lorange, creates his menu around carefully selected farmers and ingredients for their genuine taste and seasonality.
Enjoy the recipe below and be sure to tag #ATODMagazine on Instagram when you make it at home!
1 lb baby heirloom carrots
10 oz dried apricots
1 tsp Tabasco
3 tsp chopped cilantro
1/2 cup orange juice
1/2 tsp cumin
2 tsp salt
4 tbsp chopped red onion
black pepper, tt
Branzino:
1.5 lb of Skin on boneless Branzino filet cut in 5 to 6 oz portions
SAUCE VIERGE
Mix ingredients together.
MASHED POTATOES
Cook the potato. Once cooked, mix with the olive oil, salt, pepper and add chives.
CARROT SALAD
Cook the carrot in boiling salted water for about 3 minutes. Then strain and drop the carrots in an ice bath for about the same amount of time as the cooking time. When cooked and dried, cut the carrot about 1.5 inch thick at an angle and put the carrots in a mixing bowl. Add all the items and spices to the carrots and mix it all together (best to do it a day before).
BRANZINO
Purchase branzino or an other similar fish (i.e. red snapper, rainbow trout, or any flaky white fish). Turn a sauté pan on medium high heat. Allow to heat for 2 minutes. Place 2 tablespoons of oil in pan. Season your fish with salt and pepper and place skin side down in the pan and cook for 2 minutes on each side. Once cooked, remove from pan and garnish with Sauce Vierge, with a side of carrot salad and mashed potatoes.
Our inaugural Cabernet Sauvignon is a bold, full throttled expression of the variety, with complex layers of chocolate, blackberry, and sweet spices. This wine is a beautiful expression of our unique estate and a testament to the dedication of our winemaking and vineyard team to produce the finest possible wine from this site.
Cool evening air from the Russian River helps our wines retain their pure fruit flavors, a balanced acidity and graceful yet firm mountain tannins. We grow several clonal selections of Cabernet Sauvignon; our 2009 is a blend of five clones: 4, 7, 8, 191 and 337. The steep, 35% grade hillsides and elevations variances of 600 to 1100 feet above sea level and these elevational and slope variances add to the dimensional complexity in our wines.
Our winemaking is minimalist, using neoclassical techniques of long macerations, hand punchdowns and wild fermentation. We use French oak sourced from Haute Futaie forests, which are sustainably grown and harvested, and coopered by small artisan Tonnellerie. The wines are aged two years in barrel before bottling unfined and unfiltered. This, our inaugural release, has the structure to age gracefully for many years to come.
This first release of Sauvignon Blanc blends the spirit of the Loire Valley and the character of pure, organic mountain fruit. With fresh, linear expression, it reveals its varietal character over the course of several chapters. Ripe pineapple and lemongrass lend structure to hints of pear and pink grapefruit, while stone fruits provide the textural backdrop for classic minerality. This medium-bodied wine is built to carry several culinary options forward to produce a stellar, lemony finale to a surprisingly layered experience.
Our winemaking techniques give the wine a fresh, delicate expression of fruit, provocative mouthfeel and lightness on the palate.
Enjoy this lovely wine, paired with all of your favorite foods, at any time throughout the year.
Perfecting for toasting all of those moments in life. The Revolution Collection is strikingly simple in form, created from a pure extrusion of hand-blown glass, combining two glasses into one.
Handcrafted in the Czech Republic by master glassblowers made from the finest quality Borosilicate Glass, providing thermal resistance for a range of hot and cold applications. The collection is oven, microwave, freezer, and dishwasher safe.
Dimensions:
220ml/100 ml (7.5 fl oz/3.5 fl oz) • h.20cm (77/8in)
Dawn Garcia is a visionary Latina writer from Los Angeles, co-creator of an Amazon MGM Studios comedy series, and the award-winning screenwriter of Spiraling. She has created three original TV series and six feature films, while also running two global digital magazines. Passionate about impact, she's driving a national women’s rights campaign and building a non-profit and production company.
With over 2,000 published articles and two books in progress, Dawn blends creativity and strategic vision, transforming stories across platforms. A Founding Member of the Academy Museum, she’s also involved in organizations like Women in Film and Latinas in Tech.
