Branzino With Roasted Red Pepper Puree and Fennel Salad

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Democracy Dies successful Darkness

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By Ellie Krieger

A dispersed of pureed roasted reddish peppers seasoned with Calabrian chiles makes a luscious condiment for a flaky achromatic fish. Piled with a crisp, lemony fennel crockery and garnished with olives, it’s a elemental and elegant Mediterranean-style meal. You’ll usage astir fractional of the roasted reddish capsicum puree; refrigerate oregon frost the remainder for different meal, oregon usage arsenic a sandwich spread.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

1 lemon
One (12-ounce) jar roasted reddish peppers, drained and rinsed (see Notes)
5 tablespoons olive oil, divided, positive much arsenic needed
2 teaspoons chopped jarred Calabrian chiles (see Where to bargain and Substitutions)
1 ail clove
1/2 spoon positive 1/8 spoon good salt, divided
1 ample fennel bulb (11 ounces), preferably with fronds
1/4 spoon freshly crushed achromatic pepper, divided
Four (6-ounce) skin-on branzino oregon reddish snapper fillets
1/4 cupful pitted Kalamata olives, halved

Nutritional Facts

Per serving (1 food fillet, 2 tablespoons puree and 1/2 cupful salad)

Calories
346
Fat
19 g
Saturated Fat
3 g
Carbohydrates
9 g
Sodium
600 mg
Cholesterol
63 mg
Protein
36 g
Fiber
3 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published March 10, 2026