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Roasted Branzino with Fingerling Potatoes
Delight in the flavors of simply roasted branzino accompanied by roasted fingerling potatoes, braised fennel, and green olives. The dish is elevated with the addition of hydrated golden raisins, imparting a subtle touch of sweetness. A perfectly balanced caper sauce enhances the natural flavors of the branzino, while a charred lemon wedge adds a refreshing citrusy zest when squeezed over the top. This harmonious combination of ingredients creates a mouthwatering and well-rounded dining experience.
Nutritional facts
Protein
30g
Carbs
42g
Calories
880
Fat
68g
Ingredients
Reviews
4.5
Based on 171 reviews
Tell us more about it
Julia · 09/12/24
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About Ludo Lefebvre
Chef Ludo Lefebvre is on the list of LA’s most influential chefs, known for his inventive, refined cooking at Trois Mec, which has been named as the Best New Restaurant (2013) and No. 1 Restaurant in Los Angeles (2014 & 2016) by LA Weekly andearned its first Michelin Star in 2019. In 2015, LA Weekly named Ludo, Best Chef in Los Angeles. In addition to Trois Mec, Ludo is the Chef/Owner of Petit Trois, with locations in Sherman Oaks and West Hollywood, and Ludo Bird at the STAPLES Center and within Universal CityWalk, in Hollywood.
In December 2015, Ludo became a “knight” when he received the prestigiousChevalier de l’Ordre des Arts et des Lettres award from his home country of France. He has also been named one of the 50 Greatest Chefs in the World by Relais & Châteaux, and was a James Beard finalist for Rising Star Chef, as well as Petit Trois receiving a finalist nomination for Best New Restaurant. Ludo has been nominated for two James Beard Awards in 2017, Best Chef West and for his work on Mind of A Chef. He is the author of two cookbooks, LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre and Crave: The Feast of the Five Senses, which sold out and has been re-released as a 10th anniversary limited edition.
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