Branzino Recipe
Pan Roasted, Ceci Bean Confit, Fregola, Capers, Black Currants, Pine Nuts, Pickled Fennel, Balsamic Caviar
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fregola
In a pot of boiling salted water, cook the fregola according to package instructions until al dente. Drain and set aside.
- 2
Cook the Ceci Bean Confit
In a skillet, heat a tablespoon of olive oil over medium heat. Add the cooked ceci beans and sauté for about 5 minutes until warmed through. Season with salt and pepper to taste.
- 3
Pan Roast the Branzino
In the same skillet, add another tablespoon of olive oil. Season the branzino fillets with salt and pepper. Place the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 2-3 minutes until cooked through.
- 4
Combine Ingredients
In a large bowl, combine the cooked fregola, sautéed ceci beans, capers, black currants, and pine nuts. Toss gently to mix.
- 5
Plate the Dish
Place a portion of the fregola and ceci bean mixture on each plate. Top with a branzino fillet, and garnish with pickled fennel and a drizzle of balsamic caviar.
