Branzino Recipe
Pan Seared Branzino, Roasted Heirloom Tomatoes, Capers, Green Olives, Scallions, Cauliflower Fennel Puree, With White Wine Sauce.
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Ingredients
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Main Ingredients
Cauliflower Fennel Puree
White Wine Sauce
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Begin by preheating your oven to 200°C (400°F). Rinse the heirloom tomatoes and cut them in halves. Slice the scallions, separating the white parts from the green parts. Rinse the branzino fillets under cold water and pat them dry. Remove any bones if necessary.
- 2
Prepare Cauliflower Fennel Puree
In a pot, bring salted water to a boil. Add cauliflower florets and chopped fennel bulb. Cook until tender, about 10-15 minutes. Drain and transfer to a blender. Add heavy cream, olive oil, salt, and pepper. Blend until smooth and creamy. Set aside.
Cooking the Branzino
- 3
Sear the Branzino
In a large skillet, heat some olive oil over medium-high heat. Season the branzino fillets with salt and pepper. Once the oil is hot, add the fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes until cooked through. Remove from skillet and keep warm.
- 4
Roast the Heirloom Tomatoes
In the same skillet, add the halved heirloom tomatoes, capers, and green olives. Season with salt and pepper. Roast in the oven for about 10 minutes until the tomatoes are soft and caramelized.
Making the White Wine Sauce
- 5
Prepare the Sauce
In the same skillet used for the branzino, add minced garlic and sauté for about 1 minute. Pour in the white wine and bring to a simmer, scraping up any brown bits from the bottom of the skillet. Let it reduce for about 3-5 minutes.
- 6
Plating
- 7
Serve
On a plate, spread a generous portion of the cauliflower fennel puree. Top with the seared branzino fillets, roasted heirloom tomatoes, olives, and capers. Drizzle the white wine sauce over the top and garnish with the green parts of the scallions. Serve immediately.