Herb-Poached Branzino with Tabbouleh & Roasted Beet Salad
Prep 20 min · Cook 25 min · Serves 4 · medium
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), skin-on, pin bones removed
- 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
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