Grilled Branzino with Vegetables and Lemon Mustard Dressing

Enjoy this delicious, refreshing branzino dish with seasonal vegetables!

Dressing

1. Add olive oil, Dijon mustard, honey, lemon juice, salt, and pepper to a jar.
2. Shake well to mix.

Vegetables

1. Slice the vegetables into similar sizes.
2. Drizzle with olive oil and season with salt and pepper.
3. Heat a griddle pan (you can also use a BBQ or grill).
4. Cook vegetables for a couple of minutes on each side until you have char marks, retaining a bit of crunch.
5. Remove vegetables and place them to one side.

Branzino

1. If your fillet has skin, score the skin with a sharp knife to avoid it curling up while cooking.
2. Drizzle with a little olive oil and season with salt and pepper.
3. Cook branzino in the griddle pan for 2-3 minutes until the skin is crisp, pressing down lightly with a spatula.
4. Turn over and cook for a further 2 minutes.

To Serve

1. Before serving, coat the vegetables in a bowl with your dressing
2. Plate the dressed vegetables
3. Add branzino on top of the vegetables.
4. Sprinkle with chopped parsley for garnish.