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Branzino Recipe

Name: Brine Seafood & Raw Bars Branzino Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 pieces whole branzino fillets (skin-on, about 6–7 oz / 170–200 g each); 2 tbs extra-virgin olive oil; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 piece lemon; 1 cup canned garbanzo beans (chickpeas), drained and rinsed; 0.5 cup English cucumber, seeds removed and diced; 1 cup cherry or grape tomatoes, halved; 0.25 cup red onion, finely diced; 0.25 cup kalamata olives, pitted and halved; 0.5 cup crumbled feta cheese; 2 tbs fresh flat-leaf parsley, chopped; 1 tbs fresh mint, chopped (optional); 2 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 0.5 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.5 cup ripe tomato, very finely diced (or 1/2 cup very small tomato dice); 1 tbs shallot, minced; 2 tsp sherry vinegar; 3 tbs extra-virgin olive oil; 0.5 tsp Dijon mustard; 0.5 tsp honey or agave (optional, to balance acidity); 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 2 pieces lemon wedges; 1 cup microgreens or baby arugula (optional)

Inspired by Brine Seafood & Raw Bar

Time35m

Serves2

(gf) filleted/ mediterranean garbanzo & feta salad/ sherry tomato vinaigrette

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Ingredients

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Branzino

2 pieces whole branzino fillets (skin-on, about 6–7 oz / 170–200 g each)

2 tbs extra-virgin olive oil

1 tsp sea salt

1 tsp freshly ground black pepper

1 piece Lemon

Mediterranean garbanzo & feta salad

1 cup canned garbanzo beans (chickpeas), drained and rinsed

1/2 cup English cucumber, seeds removed and diced

1 cup cherry or grape tomatoes, halved

1/4 cup red onion, finely diced

1/4 cup Kalamata olives, pitted and halved

1/2 cup crumbled feta cheese

2 tbs fresh flat-leaf parsley, chopped

1 tbs fresh mint, chopped (optional)

2 tbs extra-virgin olive oil

1 tbs red wine vinegar

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

Sherry tomato vinaigrette

1/2 cup ripe tomato, very finely diced (or 1/2 cup very small tomato dice)

1 tbs shallot, minced

2 tsp sherry vinegar

3 tbs extra-virgin olive oil

1/2 tsp Dijon mustard

1/2 tsp honey or agave (optional, to balance acidity)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

To finish

2 pieces lemon wedges

1 cup microgreens or baby arugula (optional)

Method

Branzino

Prepare fish

Pat fillets very dry with paper towels. Rub both sides with 2 tbs olive oil, then season skin side and flesh side evenly with 1 tsp sea salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes while you make the salad and vinaigrette.

Cook fillets

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add a thin film of olive oil. Place fillets skin-side down and press gently with a spatula for 20 seconds to keep skin flat. Cook skin-side down without moving until skin is crisp and browned, about 3–4 minutes depending on thickness. Flip carefully and cook flesh-side 1–2 minutes more, until just opaque and flaky. Internal temperature should reach 135–140°F (57–60°C) for moist fillet. Remove to a plate and loosely tent with foil for 2 minutes. Squeeze half a lemon over the fillets before serving.

Sherry tomato vinaigrette

Combine 1/2 cup finely diced tomato and 1 tbsp minced shallot in a small bowl. Add 2 tsp sherry vinegar, 1/2 tsp Dijon mustard and 1/2 tsp honey (if using). Whisk in 3 tbs extra-virgin olive oil until emulsified. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness. Let sit 5–10 minutes to meld; small tomato pieces will release juices and flavor the vinaigrette.

Mediterranean garbanzo & feta salad

In a medium bowl combine 1 cup drained and rinsed garbanzo beans, 1/2 cup diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup halved kalamata olives.

Add 1/2 cup crumbled feta, 2 tbs chopped parsley and 1 tbs chopped mint (if using). Drizzle with 2 tbs extra-virgin olive oil and 1 tbs red wine vinegar. Season with 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper. Toss gently to combine.

Taste and adjust seasoning. Right before serving, spoon 1–2 tbs of the sherry tomato vinaigrette over the salad and toss lightly so the tomato flavor is integrated but the salad does not get soggy.

To finish and serve

Divide garbanzo & feta salad between two plates or place in the center of a serving platter. Lay one cooked branzino fillet over or beside each portion of salad, skin-side up to retain crispness. Spoon any remaining sherry tomato vinaigrette around the plate or over the fish sparingly.

Garnish with microgreens or a small handful of baby arugula if desired and serve with lemon wedges on the side. Serve immediately.