Pan Seared Branzino Recipe
Fregola, Puttanesca, Kale, Charred Lemon
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Ingredients
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Fish
Fregola
Puttanesca Sauce
Kale and Charred Lemon
Method
Fish
- 1
Prepare the Branzino
Season the branzino fillets with salt and black pepper. Heat olive oil in a large skillet over medium-high heat.
- 2
Pan Sear the Fish
Once the oil is hot, place the branzino fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the fish is cooked through. Remove and set aside.
Fregola
- 3
Cook the Fregola
In a medium saucepan, bring vegetable broth to a boil. Add fregola pasta and cook according to package instructions, about 10-12 minutes. Stir in minced garlic and cherry tomatoes in the last 2 minutes of cooking.
- 4
Finish the Fregola
Once cooked, drain any excess liquid and stir in fresh basil before serving.
Puttanesca Sauce
- 5
- 6
Combine Ingredients
Add canned diced tomatoes, sliced olives, capers, and red pepper flakes. Simmer for about 10 minutes to let the flavors meld.
Kale and Charred Lemon
- 7
Sauté the Kale
In a large skillet, heat olive oil over medium heat. Add chopped kale and sauté until wilted, about 5-7 minutes.
- 8