Herb-Poached Branzino with Tabbouleh & Roasted Beet Salad

Name: Herb-Poached Branzino with Tabbouleh & Roasted Beet Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets (6 oz each) whole branzino (sea bass); 1 cup dry white wine; 3 tbsp fresh lemon juice; 3 sprigs fresh dill; 3 sprigs fresh tarragon; 2 medium, sliced shallots; 1 cup vegetable broth; 1.5 cups bulgur wheat; 2 cups, halved cherry tomatoes; 0.5 cup, chopped fresh mint; 0.75 cup, chopped fresh parsley; 0.5 medium, finely diced red onion; 1 medium, diced cucumber; 4 medium, trimmed golden beets; 3 medium, trimmed red beets; 5 tbsp extra virgin olive oil; 0.5 cup crumbled goat cheese; 1 tsp sea salt; 0.5 tsp black pepper; 2 whole, for serving lemon wedges

Prep 20 min · Cook 25 min · Serves 4 · medium

Mediterranean Diet

Delicate Mediterranean sea bass poached in white wine with fresh herbs, served alongside vibrant Lebanese tabbouleh and earthy roasted golden and red beets with creamy goat cheese—a light yet satisfying dinner inspired by Lebanese coastal cuisine.

Ingredients

4 fillets (6 oz each) whole branzino (sea bass)
1 cup dry white wine
3 tbsp fresh lemon juice
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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