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Natural Awakenings Fairfield Cty/Housatonic Valley, CT

Pan-Roasted Bronzino: With Pickled Beets, Roasted Cauliflower and Baby Carrots, Arugula, Lemon Shallot Vinaigrette

Sep 01, 2014 04:21AM ● By Karla Sorrentino

Different textures, preparations and temperatures of late summer baby vegetables serve as a bed for the fish. Paired with some crusty bread and a glass of wine, it is a great dish for dinner or lunch. You can use any variety of fish you like or even substitute the fish with grilled chicken, pork or lamb.

Serves 2

• kosher salt, to taste
• black pepper, to taste
• 2 sprigs thyme, fresh
• 1 - 1 ½ lb. bronzino fileted and pin boned, skin on
• 2 Tbsp. olive oil
• Maldon or fleur de sel, to finish the fish before serving
• 1 cup baby beets, whole and unpeeled
• ¼ cup red wine vinegar
• 1 tsp. sugar in the raw
• 2 Tbsp. extra virgin olive oil
• 5-6 whole peppercorns
• 8-10 baby carrots, peeled and cut in half lengthwise
• ½ head cauliflower, cut into florets
• ¼ cup extra virgin olive oil
 • 1 tsp. red chile flake
• juice of 1 lemon
• 4 Tbsp. extra virgin olive oil
• 1 shallot, small diced
• 2 cups arugula, washed and dried

1. Prepare the quick pickled beets: In a medium saucepot, cover the beets (whole and with their skins on) with cold water and a little salt. Bring to a simmer and cook until the beets are just done (approx. 20 minutes). You will be able to pierce them easily with the tip of a paring knife or a fork. Remove the beets from the water with a slotted spoon and allow them to cool until you can handle them.

Meanwhile, prepare the pickling marinade. Whisk together the vinegar, sugar, extra virgin olive oil, 1 sprig of thyme and salt and pepper to taste. Set aside. Peel the beets and cut into 1/2s or 1/4s depending on their size. While they are still warm, place them in a bowl and pour the pickling liquid over them. Allow to marinade for a half hour.

2. Prepare the roasted vegetables: Toss the cauliflower florets in a bowl with some extra virgin olive oil, kosher salt and chili flakes. Place on a sheet pan and bake at 415 degrees F for 16 minutes. The edges of the florets should be slightly browned and caramelized. Allow them to rest at room temperature.

For the carrots, dress them in the same manner as the cauliflower and roast on a sheet pan until just tender (approx. 15 minutes). Allow to rest at room temperature.

3. Prepare the vinaigrette: Whisk together the lemon juice, extra virgin olive oil and shallot. Set aside at room temperature.

4. Arrange some arugula on a large plate or platter and, while the fish is cooking (see below), you can place some of each vegetable atop, leaving a space in the center for the fish.

5. Cook the fish: Pat your filets dry and season with kosher salt and black pepper on each side. You can keep the skin on for presentation. Heat the little olive oil in a large sauté pan and place the fish skin side down when it is hot. Gently press down on the fish with your fish spatula or the back of a spoon to ensure that the skin is getting even contact with the surface of the pan. After 3-4 minutes, place a sprig of thyme in the pan and bake at 400 degrees F for another few minutes, just until the fish is cooked through. You will see that the flesh turns from translucent to opaque. Gently flip the fish over for a second or two, flesh side down, and then transfer to the center of the salad plate.

6. Sprinkle a little finishing salt (maldon or fleur de sel) over the top of the fish. Drizzle the entire plate with some of the lemon shallot vinaigrette. Enjoy.

Karla Sorrentino is the owner and chef at Taste by Karla Sorrentino, a boutique caterer specializing in parties in private residences throughout
Fairfield County. She can be reached at 203-273-2834 or [email protected]. Visit, and for more information.

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