Pesto Vegetable Branzino
Tender baked branzino topped with pesto and served over roasted sweet potatoes, onions, and mushrooms. A simple, flavorful Mediterranean-style sheet pan meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Spatula
Ingredients
- 4 branzino fillets
- 4 teaspoons Tuscanini Olive Oil
- juice of 1 lemon or 3 tablespoons Tuscanini Lemon Juice
- salt, to taste
- pepper, to taste
- 1 teaspoon Gefen Garlic Powder
- 2 sweet potatoes, diced
- 2 red onions, thinly sliced
- 8 ounces baby bella mushrooms, sliced
- 6 tablespoons Tuscanini Olive Oil, divided
- 2 teaspoons salt, divided
- pesto, I use Ta’amti
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