One sheet pan Branzino dinner.

Rich in omega 3, fish is always a healthy dinner choice. So many customers will ask us what else is there in kosher fish besides salmon. Definitely try BRANZINO.

Branzino is the Italian name for Mediterranean Sea bass. Though it is fairly new in the US market, it has been enjoyed in Europe for many years. It has a delicate white flesh and a mild flavor therefore it adapts wonderfully to a wide range of recipes.


And if you are feeling adventurous, make it whole. It stays very moist baked that way.

This week we are bringing you a one pan dinner recipe using Branzino and our popular lemon dill marinade.


Raskin’s lemon dill marinade has only a few ingredients and the fact that you can read them all make it a great option to add flavors without compromising the healthy factor.


Prep time: 10 min

Cook time: 40 min

Yields: 4-6 ppl


2 medium Branzinis

1 bunch green asparagus trimmed and cleaned

12 baby yams quartered

1 lemon thinly sliced

1 cup Raskin’s lemon dill marinade.

4 Tbspn oil

Salt and pepper to taste

Fresh dill to garnish (optional)


Spread the asparagus, baby yams and lemon in a sheet pan.

Drizzle the oil and add salt and pepper to taste

Lay the branzini in the center.

Pour Raskin’s lemon dill marinade over your fish

Bake in a preheated oven at 425 for about  40min


And if you are wondering if it’s branzino or branzini, the answer is: one branzino won’t be enough to share  whereas 2 branzinis (plural) should do the job 🙂



Many customers have been asking us over the years for quick, easy and tasty fish recipes and ideas. So we decided to mix a little bit of this, bottle a little bit of that, adjust some flavors and RASKIN’S artisanal fish complement line is born. If you are familiar with RASKIN’S fish counters, you can find near our fish case a beautiful display of many different products: spice blends, sauces, fish toppings, flavored panko crumbs and so much more. In the next few weeks we will be posting tested (and tasted) fish recipes using these items.


The one sheet pan dinner concept is revolutionary for all the busy people out there, its minimal prep and minimal clean up make it a favorite dish all around. This week we picked up a lemon pepper blend and a side of salmon. We added some fresh vegetables and easy breezy citrusy one sheet pan salmon is born.


The lemon-seafood combination is an all-time favorite therefore the lemon pepper blend tastes amazing on many different fish types. RASKIN’S blend is the perfect mix of citrus and spices. It adds flavor without being too overpowering.


Prep time: 8 min

Cook time 30 min

Yields: 4-6 ppl


1 side salmon (abt. 2 ½ lbs.)

2 small green zucchinis

1 yellow zucchini

1 cup mini peppers

¼ cup canola oil

2 tsp. Raskin’s lemon pepper blend

1 tsp garlic powder

Salt to taste


Preheat oven to 425.

Slice the yellow and green zucchinis (abt ¼ inch thick)

Lay all the vegetables on the sheet pan.

Sprinkle on the garlic powder and salt

Lay your salmon side in the middle of the pan

Sprinkle the lemon pepper blend over your fish and drizzle the oil all over.

Bake uncovered for about 30 min (depending on your oven) until your fish is opaque and flakes easily.

Serve together with the vegetables!


Smoked salmon pizza.

Now that the Thanksgiving feast is behind us, it’s time to think about Shabbos. Cooking AGAIN was not an option so we settled on a light entrée for Shabbos lunch that doesn’t involve any cooking this week.

Smoked salmon Pizza with a truffle mayo dressing! Sounds complicated? Have no fear it is easy as pie ( pie/ pizza – get it?:) Once you have the ingredients in the house, you can put this dish together a few minutes before your meal. It tastes delicious, and all those vibrant colors will look striking on your table.img_5656

A tip we always use is to make our dressing in advance and keep it refrigerated in a mason jar. Add all the ingredients to the jar, close it tightly and give it a good shaaaake (over the sink to minimize the explosion risk)


Truffle oil is oil that has been infused with truffle flavoring. It adds a very unique flavor to your dish. It is usually used as finishing oil. This truffle-mayo dressing can last up to 2 weeks in the fridge. It tastes really good over a fresh salad and can turn any boring sandwich to a fancy amuse-gueule .


Raskin’s Fish offers a variety of flavored lox, we decided to use nova lox not to overpower the flavors of the other components.

There is no rule on how to lay the ingredients on the pizza base, you just want to make sure to place the ingredients all over for a uniform look. We used frozen pizza dough that we baked but you can easily substitute it for a baked pizza dough available on your grocery shelf.



12 – 16 inches baked pizza pie.

4 oz. Raskin’s premium Nova lox

2 cups baby arugula

½ purple onion thinly sliced

1 container colorful tomatoes halved

1 avocado thinly sliced


1 cup mayo

1 tbsp. truffle oil

1 tsp. Dijon mustard

1 tsp. black pepper


Cover your pizza pie with the mayo dressing.

Sprinkle arugula all over the pizza.

Top with tomatoes, purple onion, lox and then avocados.


**to prevent the avocadoes from browning, squeeze some lemon juice over it prior to laying it on pizza.

Sprinkle salt and pepper to taste.

** we love to use Raskin’s pink Himalayan salt, it really does bring out the flavor in your dishes.



Good Shabbos!