Let's Eat: Roasted bronzino and portobello from Lucille's

Learn how to make roasted bronzino and portobello from Lucille's chef and owner Chris Williams.

HOUSTON, Texas (KTRK) -- Ready for a delicious springtime meal? Whip up a plate of roasted bronzino and portobello from Lucille's chef and owner Chris Williams.

Ingredients

4 oz. bronzino filet
1 portobello mushroom
1/2 cup miso paste
1/4 cup sorghum
1 bunch dandelion greens
1/4 cup chopped pistachio
1 clove garlic
2 oz. lemon juice
1/4 cup olive oil

Directions

Mix the miso and sorghum together in a mixing bowl. Cover and marinate the cleaned mushroom for three hours.

When done, pat dry and cook in a medium heat skillet for two minutes on each side. Cook the bronzino for the exact same time in another sauté pan in a bit of olive oil with the skin side down.

Take the remaining ingredients and pulse in a food processor for 10 seconds until chunky.

Slice the cooked mushroom and place on the plate. Top that with the fish and a dollop of the pistachio and dandelion pesto. Enjoy!

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