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Slowcooker Branzino with Olives, Goji Berries and Mint Salad<\/p>\nSlowcooker Branzino with Olives, Goji Berries and Mint Salad<\/p>\n
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8 skin-on branzino fillets, 4 oz each<\/p>\n
6 T. extra-virgin olive oil<\/p>\n
4 T. pitted black olives<\/p>\n
1 tsp. dried oregano<\/p>\n
2 T. red wine vinegar or balsamic vinegar<\/p>\n
\u00c2\u00bc tsp. salt<\/p>\n
\u00c2\u00bc tsp. freshly ground black pepper<\/p>\n
10 oz watercress or baby kale<\/p>\n
1 C. packed, fresh mint leaves<\/p>\n
\u00c2\u00bc C. dried goji berries or \u00c2\u00bc C. dried cherries<\/p>\n
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Place 4 branzino fillets in the bottom of the slow cooker. Drizzle with 1 T. oil and sprinkle with 2 T. olives and oregano. Top with remaining fillets and drizzle with 1 T. oil and the remaining 2 T. olives. Cover slow cooker and cook on low until fish flakes when pressed with a fork, 1\u00e2\u20ac\u201c1\u00c2\u00bd hours.\u00c2\u00a0 While the branzino cooks, prepare the salad. In a bowl, whisk together remaining 4 T. olive oil, vinegar, salt, and black pepper. Add watercress, mint, and goji berries, and toss until greens are evenly coated. Divide salad between four plates and top each with 2 branzino fillets. Serve immediately.<\/p>\n
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4 servings<\/p>\n
Calories: 249<\/p>\n
Fat: 14g<\/p>\n
Fiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Slowcooker Branzino with Olives, Goji Berries and Mint Salad 8 skin-on branzino fillets, 4 oz each 6 T. extra-virgin olive oil 4 T. pitted black olives 1 tsp. dried oregano 2 T. red wine vinegar or balsamic vinegar \u00c2\u00bc tsp. salt \u00c2\u00bc tsp. freshly ground black pepper 10 oz watercress or baby kale 1 C. packed, fresh mint leaves \u00c2\u00bc C. dried goji berries or \u00c2\u00bc C. dried cherries Place 4 branzino fillets in the bottom of the…<\/p>\n