Herby Branzino with Crispy Truffle Potatoes and Kale

Herby Branzino with Crispy Truffle Potatoes and Kale

Looks super impressive, but isn’t difficult.


  • 2 whole branzino – ask your butcher to gut and descale them!
  • 1 lemon, sliced thinly
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary, halved
  • 2 cups kale, roughly chopped and large stems removed
  • 2 handfuls baby potatoes, halved
  • 1/2 onion, sliced thinly
  • avocado oil (or other high heat oil)
  • salt and pepper
  • truffle salt


  1. Cover roasting tray with wax paper
  2. Check that some white or rosé wine and glasses are in the fridge to cool off
  3. Preheat oven to 400
  4. Heat up the grill on medium-high because summer (alt: use grill pan on stove)
  5. Inspect branzino for any remaining scales or nasty bits – there should be a nice clean cavity ready for you to stuff, and no sharp bits outside.
  6. Rub branzino liberally (inside the cavity too!) with oil, salt, pepper
  7. Stuff branzino with herb sprigs and lemon slices
  8. Toss potatoes and onions with oil, pepper, and any leftover herbs, and spread out on tray


  1. Roast potatoes and onions at 400 for 25-30 mins
  2. Make sure branzino and grill are really lubed up with oil – you want to keep the tasty skin on! See my photo? Not enough oil. Don’t do that.
  3. Grill branzino for 3-5 mins each side. Careful with the flipping – big tongs work best for this.
  4. Sauté the kale in oil until slightly wilted.


  1. Toss potatoes and onions in truffle salt. Chef’s crack!
  2. Gently place branzino in the middle of the plate. Take out the lemon slices to dress up the top, especially if you messed up the skin like I did. You can also remove the herbs and place them around the plate to up the fancy factor.
  3. Place potatoes on one side of the fish, and kale on the other side.
  4. Add a few more cracks of pepper with a flourish. You’re so impressive!
  5. Pour the wine, light a candle or two, snap a pic for your Instagram, and eat up!

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