Branzino With Garbanzo Frito Recipe From Chef LeRoy Bautista at the New Angelique Euro Café

​Only the local muckety-mucks (and, of course, some of us hungry, hardworking media folk) are invited to tonight's private grand opening at the new Angelique Euro Café in Coral Gables, but thanks to chef LeRoy Bautista's generosity, you can make one of his signature dishes at home and pretend you're important. (Hey, now -- we know you're important. We just like to keep you humble.)

Or, of course, you can always head over for lunch today or dine there any other time this week. Or the week after. Or any other freakin' time you crave some of Bautista's neo-classic European favorites that take your tongue on a trip around Spain, France, Italy, and Belgium.

Try what you like, but be sure to pair it with the owner's wine recommendation: a 2008 Algareiro Albarino Rias Baixas from Galicia.

Branzino With Garbanzo Frito

Serves 4

Garbanzo Frito

1 Tbsp olive oil
1 medium yellow onion, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
1 small diced tomato
1 Tbsp capers
¼ cup julienned baby spinach
2 cans (15 oz each) garbanzos (chickpeas), drained well
2 oz good white wine
1 Tbsp unsalted butter
salt and pepper to taste 
pinch of oregano

Method: In a sauté pan, heat oil and add the onions and peppers until the onions are translucent. Add garlic cloves and tomatoes and then sauté well. Add wine; cook until almost evaporated. Add garbanzos and all remaining ingredients. Heat through. Finish with the butter and set aside.

Poached Sea Bass

4 - 6 oz fillets of sea bass or mild white fish
½ cup olive oil
salt and pepper to taste

Method: Preheat oven to 450⁰ for about ten minutes while you rub fish with salt, pepper, and oil. Place in a shallow roasting pan with remaining oil and bake for 20-25 minutes or until the edges of the fish are golden and crisp. Serve over garbanzo frito and drizzle some of the poaching oil over fish.

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