Bertolli

Cleveland Seafood Recipe List

Naya Bistro & Lounge

6323 Wilson Mills Road, Cleveland, OH 44143
440-446-1234

Seared Bronzino with Roasted Tomato & Fennel Couscous

Serves 2-4

Ingredients for Seared Bronzino

2 whole 10-12 oz Sea Bass (Bronzino)
1 cup Israeli Couscous
3 oz RomaTomatoes, roasted
3 oz Fennel Bulb, with leaves for garnish
2 oz Extra Virgin Olive Oil
½ oz Garlic, chopped
2 oz Red Onion, chopped
3 oz Peperonata
4 oz White Wine
Salt & Pepper

Method for Seared Bronzino

• Rinse fish to remove any excess fluids and pat dry then sprinkle with salt and pepper.
• Heat ½ olive oil in a pan and sear about 1 minute on each side then put into a preheated 400° oven to finish.
• In another pan heat remaining oil then add garlic and red onion and cook until aromatic.
• Add fennel and roasted tomatoes and saute until slightly tender.
• Deglaze with white wine, add peperonata, and cooked couscous and salt and pepper to taste.
• Plate fish and top with couscous mixture and garnish with fennel leaves.

Our Social Media Pages

Facebook Twitter Pinterest Google Plus

Our App Stores

Apple Store