Filetto Di Branzino Recipe
Pan seared branzino filet with sautéed oyster mushrooms and artichokes over a cauliflower purée
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Vegetables
Cauliflower Purée
Method
Cauliflower Purée
- 1
Prepare Cauliflower
In a large pot, bring water to a boil. Add the cauliflower florets and cook until tender, about 10-12 minutes.
- 2
Blend the Purée
Drain the cauliflower and transfer to a blender. Add butter, heavy cream, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning to taste and set aside.
Sautéed Vegetables
- 3
Cook Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced oyster mushrooms and sauté for about 5-7 minutes until golden brown.
- 4
Add Artichokes and Garlic
Add chopped artichoke hearts and minced garlic to the skillet. Sauté for an additional 3-4 minutes. Season with salt, black pepper, and chopped parsley. Remove from heat and keep warm.
Pan-Seared Branzino
- 5
Prepare the Fish
Pat the branzino filets dry with paper towels. Season both sides with salt and black pepper.
- 6
Sear the Filets
In the same skillet used for the vegetables, add the remaining tablespoon of olive oil over medium-high heat. Once hot, place the branzino filets skin-side down and cook for about 4-5 minutes until the skin is crispy.
- 7
Finish Cooking
Flip the filets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plating
- 8
Assemble the Dish
On each plate, spread a generous spoonful of cauliflower purée. Top with sautéed mushrooms and artichokes, then place the seared branzino filets on top. Garnish with fresh parsley.
