Congrats! You will now receive our free email.

Complete your registration to take advantage of exclusive member benefits.

AS A MEMBER, YOU CAN:
  • Take our Cooking Classes
  • Save dishes and meals you want to make to your cookbook
  • Add Notes to your favorite
  • Keep tracks of which meal and dishes you have made
SIGN UP WITH

SIGN UP WITH EMAIL

Email Options
Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.

By creating an account, I agree to Cook Taste Eat terms & conditions and privacy policy.

Complete Your profile

The more we know, the more we can tailor your experience.

Congratulations! You are now a member.

Spread the word. Inspire your friends.

Enter friends' email addresses separated by commas (Limit 25 friends)

SORRY!

Cross

The email address entered is not valid. Please try again.

Your message


Invite your friends to join Cook Taste Eat, and inspire them to make applause-worthy meals at home.

    SORRY!

    Cross

    The email address entered is not valid. Please try again.

    SORRY!

    Cross

    Password is required

EMAIL OPTIONS

Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.
By creating an account, I agree to Cook Taste Eat's terms & conditions and privacy policy.

Facebook tells us your email address is . Is this where you want to receive emails from Cook Taste Eat?

  • Error: Invalid Email ID.

  • Skip this step

Crispy-Skinned Branzino with Orange-Braised Fennel, Calamari Salad & Citrus Fregola

Related Ingredients
shadow

Tasting Tips

Get ready for a trip to the Mediterranean island of Sardinia.

Michael Mina characterizes this sundrenched, rustic, seafaring cuisine with simple, pan-roasted, butter-basted branzino fillets. The sweet spiciness of orange-braised fennel enhances the sweetness of the fish, while also bringing a hint of citrusy acidity. A salad of garlicky calamari, subtly bitter endives and sweet orange supremes complements the rich tartness of the braised fennel. An orange vinaigrette, perfumed with star anise and spiked with Dijon mustard lends creaminess, spice and acidity that brings the entire dish into harmony.

Read how Chenin Blanc complements the flavors in this meal.

comments