Pan Fried Branzino with whole roasted scallions and purple potatoes
Ingredients
- 4 Branzinos fillets, halved
- 6 small heirloom carrots, whole and peeled
- 3 small purple potatoes, peeled and sliced
- 1/4 cup pesto sauce
- 1/4 cup fresh parsley
- 1/4 cup olive oil
- 4 tablespoons canola oil
- 1 tablespoon fresh lemon juice
- 1 handful fresh tarragon leaves (optional)
Instructions
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