Ingredients:
2 ea. Branzino
1 Tbsp. olive pesto
1oz. king crab
1 potato
3 tomato
3 oz. petite greens
2 ea. blanched green onions
.75 oz extra virgin olive oil
.25 oz sherry vinegar
Garnish with radish, carrots and fennel
Instructions:
Have the filet of branzino laying flat, spread olive pesto on both sides, add thinly sliced potatoes, crab meat and tomatoes only on one side.
Put the other filet on top wrapping it with blanched green onion, bake 12 min at 375, serve with the petite salad and garnish
