Grilled Branzino with Anchovy and Rosemary Pesto | The Market at Gus’s

Ingredients

• 6 fillets, salt-cured anchovies in oil
• 1/4 cup rosemary leaves
• 1/2 cup parsley
• 1/2 cup mint
• 1/4 clove garlic
• 1/2 teaspoon red pepper flakes
• 1/4 cup Pecorino cheese
• 2 tablespoons pine nuts
• 2 tablespoons white balsamic vinegar or white wine vinegar
• 1 lemon, zested
• 1 pinch sea salt
• 1/2 cup extra-virgin olive oil
• 2 fillets branzino
• Olive oil
• Sea salt and pepper
• 4 sprigs rosemary, chopped coarsely
• Extra-virgin olive oil, for drizzling
• Lemon zest, for serving