Have been hearing a lot about branzino and found whole branzino at Sam’s Club so had to give it a try. Filleting the fish was a bit of a challenge for a first time, but got two nice filets for the two of us. Made the full recipe for the sauce.
Ingredients
1wholeBranzino
1/2tkosherSalt
2TblsExtra-virgin Olive Oil
1cCherry Tomatoes (quartered)
2TblsCapers (drained and rinsed)
1/2CupNicoise Olives (pitted and halved)
3TblsDry White Wine
1TblUnsalted Butter
1/2tkosherSalt
2TblsExtra-virgin Olive Oil
1cCherry Tomatoes (quartered)
2TblsCapers (drained and rinsed)
1/2CupNicoise Olives (pitted and halved)
3TblsDry White Wine
1TblUnsalted Butter
Preparation
- Prepare branzino filets, dry well wtih paper towels. Score skin with a sharp knife making three shallow cuts at a slight diagonal and sprinkle with salt on all sides.
- Heat a large skillet over medium-high heat and add the oil to the hot pan.
- Add the fillets, skin side down, being sure to lay the fish away from you in the pan and press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
- To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.
Credits
This recipe is from Food Network.