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Linguine with Chimichurri Broccoli, and Branzino

We’re obsessed with this dish, it looks impressive and feels like you’d have it at some seaside Italian bistro. Make this for your next dinner party and wow your guests without spending all night in the kitchen.

Chef Tip: Branzino cooks quickly, sear it first with the skin side down so you get crispy skin that makes for a beautiful, restaurant quality presentation.




Bring a large pot of water to a boil. Add a few hefty pinches of salt


Add broccoli and cook for about 4 minutes, till tender, remove and set aside


Add the linguini to the boiling water and cook following the directions on the box


Meanwhile, add the butter to a large skillet, and when it’s melted, add the fish, skin side down. Cook til crispy and it easily flips. Cook for another 3-4 minutes until fish is cooked through and set aside.


Add the broccoli to the hot pan and crisp it up for about a minute, then add the pasta and half pouch Herby Chimichurri and toss to combine. Serve with fish on top, and an extra drizzle of sauce

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Red Pepper Romesco sauce.

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