Recipe from Chef Baba Tan Soon Liang – Blû Restaurant

Chef Baba brings us Grilled Bronzino fish fillets accompanied by a seasonal mix of colourful, fresh roasted mixed vegetables on a light orange citrus vinaigrette.

Bronzino is a silver-skinned fish found in European sea and saltwater lakes. Ranging in size from one-and-a-half to three pounds, Bronzino has firm, white flesh with few small bones. When cooked the fish is rich in flavour with a light, flaky texture. The fish has many names and can be referred to as Mediterranean seabass, loup de mer, robalo, lubina, spigola, branzino, branzini, bronzino, or bronzini.

Chef Baba prepares to plate the fish and vegetables by laying down the citrus vinaigrette first.

For the Grilled Bronzino

1 lb. whole Bronzino, scaled, gutted and head removed
Salt and freshly ground black pepper
1 thyme sprig
1 bay leaf
2 lemons, one thinly sliced, one cut into wedges
1 tbsp. extra-virgin olive oil
Finely chopped parsley, for serving


  1. Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the Bronzino with the olive oil and season with salt and pepper.
  2. Grill the Bronzino over high heat, turning once, until browned and crisp and cooked through, about 7 minutes per side.
  3. Serve immediately, passing salt, lemon wedges and parsley at the table.

For the Roasted Mixed Vegetables

Basting Oil:
1/2 cup olive oil
1/4 cup finely chopped fresh basil leaves
1 tsp. salt
2 garlic cloves, minced

3 asparagus spears
1 large red bell pepper, halved and seeded
1 small summer squash, halved
1 large Spanish, Bermuda or Vidalia onion, quartered
1 zucchini, halved

Mix all cut up vegetables in a bowl. Season with basting oil. Place seasoned vegetables on a baking tray and roast for 15 minutes in a 350°F oven.

For the Orange Citrus Vinaigrette:

1 lemon
1/2 cup orange puree
1-1/2 cups olive oil
1 tsp salt
1/2 tsp freshly ground pepper

Put the juices in a blender, slowly stream in the olive oil to form an emulsion. Season with salt and pepper. Taste and adjust the seasoning as necessary. Whisk again, cover, and refrigerate for up to 3 days. Yield: 2 cups.

Gosling’s Wine of the Week
Gosling’s have chosen Villa Maria Private Bin Sauvignon Blanc to accompany Chef Baba’s recipe. The wine is intense and ripe, tropical with abundant flavours and natural fruit. The Villa Maria Winery was founded in 1961 and is regarded as one of New Zealand’s leading wine makers.

The retail price is $21.75 and it’s available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on June 17th, 2014

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