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Linguine with Chimichurri Broccoli, and Branzino

We’re obsessed with this dish, it looks impressive and feels like you’d have it at some seaside Italian bistro. Make this for your next dinner party and wow your guests without spending all night in the kitchen.

Chef Tip:Branzino cooks quickly, sear it first with the skin side down so you get crispy skin that makes for a beautiful, restaurant quality presentation.

Ingredients

Steps

STEP 1

Bring a large pot of water to a boil. Add a few hefty pinches of salt

STEP 2

Add broccoli and cook for about 4 minutes, till tender, remove and set aside

STEP 3

Add the linguini to the boiling water and cook following the directions on the box

STEP 4

Meanwhile, add the butter to a large skillet, and when it’s melted, add the fish, skin side down. Cook til crispy and it easily flips. Cook for another 3-4 minutes until fish is cooked through and set aside.

STEP 5

Add the broccoli to the hot pan and crisp it up for about a minute, then add the pasta and half pouch Herby Chimichurri and toss to combine. Serve with fish on top, and an extra drizzle of sauce

$39.00
4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

Ingredients

Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, Lemon Zest, White Wine Vinegar, Sea Salt, Crushed Red Pepper.
1
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This recipe is also great with our Red Pepper Romesco and Zippy Chili Harissa sauce.

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