Plancha Seared Branzino Recipe
Roasted Artichoke + Peppers | Chimichurri
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Ingredients
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Fish
Vegetables
Chimichurri Sauce
Method
Preparation of Branzino
- 1
Clean and Season the Fish
Clean the branzino by scaling and gutting it if not already done. Rinse under cold water and pat dry with paper towels. Rub the exterior and cavity of the fish with olive oil, salt, and black pepper.
- 2
Heat the Plancha
Preheat a plancha (flat griddle) over medium-high heat until hot. You can sprinkle a few drops of water on it; if they sizzle and evaporate quickly, it's ready.
Preparation of Vegetables
- 3
Prepare the Artichokes and Peppers
If using canned or frozen artichoke hearts, drain them and set aside. Chop the bell peppers into strips. Mince the garlic cloves.
- 4
Roast the Vegetables
Drizzle olive oil over the artichoke hearts and bell peppers, then sprinkle with salt and pepper. Spread them evenly on the hot plancha and roast for about 5-7 minutes, turning occasionally until they are slightly charred and tender.
Cooking the Branzino
- 5
Sear the Fish
Place the seasoned branzino on the hot plancha. Cook for about 5-6 minutes on one side without moving it, allowing a golden crust to form. Flip the fish carefully and cook for another 5-6 minutes until fully cooked and the flesh flakes easily.
Chimichurri Sauce
- 6
Make the Chimichurri
In a food processor, combine the fresh parsley, cilantro, garlic cloves, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Pulse until well mixed but still slightly chunky. Adjust seasoning to taste.
Plating
- 7
Serve the Dish
On a serving plate, arrange the roasted artichokes and peppers. Place the seared branzino on top and drizzle with chimichurri sauce. Serve immediately.
