Carmelina Branzino Roulade with Spicy Cannellini and Cherry Tomato Sauce

1. Lay Branzino fillets flat on a sheet pan. Season with 2 tablespoons olive oil, zest of one lemon, 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Set aside.
2. In a large skillet with lid, heat 2 tablespoons of olive oil over medium heat. Add in 1/4 cup of shallots and 1 tablespoon garlic. Stir and let cook for a minute to release aroma. Add in the spinach and let it wilt down for a few minutes; stirring occasionally. Season spinach with 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Remove spinach from heat and set in a colander to drain off any access moisture. Let the spinach mixture cool for a few minutes. Once spinach has cooled, distribute evenly among the Branzino fillets. Roll the Branzino fillets lengthwise and secure with a toothpick. Set aside.
3. In the same skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. Add in remaining shallots, garlic and Calabrian chili pepper. Let cook for a few minutes, releasing aroma; stir occasionally. Add in the Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) in Puree, Carmelina Brands® Italian Cannellini Beans, olives, oregano 1 teaspoon of salt and 1/4 teaspoon black pepper. Stir to combine and continue to cook for a few minutes over medium heat to incorporate flavors.
4. Season outside of Branzino fillets with remaining lemon zest, 1/2 teaspoon of salt and 1/4 teaspoon pepper, and carefully place into the skillet with the spicy cannellini and cherry tomato sauce. Add wine and cover with lid. Simmer Branzino until cooked through and just flaky with a fork; about 10 to 15 minutes. Garnish with parsley and serve immediately. Mangia bene and enjoy!

Tip: If Branzino is not available, substitute with tilapia or another mild white fish.

*Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™

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