Filetto di Branzino Recipe
Mediterranean bass sautéed with cherry tomatoes, black olives, white wine & lemon sauce served over truffle puréed potatoes and topped with asparagus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Truffle Purée
Boil potatoes until tender. Drain and mash them with truffle oil. Season with salt and pepper to taste.
Sauté the Asparagus
Blanch the asparagus in salted boiling water for 2-3 minutes until tender-crisp. Drain and set aside.
Cook the Branzino
In a large skillet, heat olive oil over medium heat. Season the Branzino fillets with salt and pepper, and place them in the skillet skin-side down. Cook for about 4 minutes, then flip.
Add the Sauce Ingredients
Add cherry tomatoes and black olives to the skillet. Pour in white wine and lemon juice. Cook for an additional 3-4 minutes until the fish is cooked through and the tomatoes are softened.
Plate the Dish
On a plate, spoon a generous amount of truffle purée, place the Branzino fillet on top, and garnish with the sautéed cherry tomatoes and olives. Top with blanched asparagus.
