Raise your hand if one of your New Year's resolutions was to cook more, but you haven't quite kept up. Yep, us too. We love the idea of donning an apron and prancing around the kitchen whipping up tasty dinners, but after a long day of working it's hard to resist the pull of the pizza joint downstairs. But, sometimes all you need is a little kitchen inspo to get your cooking gears grinding, so we tapped chef Kristin Sollenne, who runs the kitchen at Chelsea resto Bocca Di Bacco. She dished out a little bit of expertise, in the form of her award-winning recipe for grilled branzino. Not only is this dish totally easy and healthy, but it's the perfect impress-the-socks-off-your-dinner-party-guests meal.
(4) 6-oz Branzino fillets
2 lbs red potatoes
1 lb broccoli rabe
1 tblsp extra virgin olive oil
2 sliced garlic cloves
1/2 tsp rosemary
Pepper, to taste
1. Rinse branzino fillets, and run your hand over them to check for any bones.
2. Brush extra virgin olive oil on each fillet and season with sea salt and pepper.
3. Grill both sides for 3 minutes.
4. Bring a large pot of water to a boil. Cook broccoli rabe for 2-3 minutes, then transfer to a bowl of ice cold water.
5. In a large skillet, heat 2 teaspoons extra virgin olive oil and 2 garlic cloves (be sure to only brown the garlic, and not burn it).
6. Add broccoli rabe into skillet and cook for an additional 1-2 minutes.
7. In a large roasting pan, spread cubed potatoes evenly, and drizzle extra virgin olive oil over the potatoes. Season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Bake in the oven for 40 minutes at 400 degrees F.
8. Serve and enjoy!
Bocca di Bacco, 169 Ninth Avenue (between 19th and 20th streets); 212-989-8400.
Photo: Courtesy of Bocca di Bacco