Branzino Francese Recipe
European seabass, egg, olive oil, butter, white wine, lemon juice and parsley.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Clean the Branzino
Scale and gut the branzino, ensuring to remove all the organs and any entrails. Rinse the fish under cold water and pat dry with paper towels.
- 2
Season the Fish
Sprinkle salt and black pepper inside and outside of the branzino to taste. Set aside.
- 3
Prepare the Egg Mixture
In a shallow bowl, beat the eggs until well combined. This will be used for dipping the fish before frying.
- 4
Prepare the Flour
Spread the all-purpose flour on a plate. This will be used to coat the fish before frying.
- 5
Chop the Parsley
Finely chop the fresh parsley and set aside for garnishing the dish later.
Cooking
- 6
Heat the Oil and Butter
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
- 7
Coat the Fish
Dip each branzino first in the flour, coating it lightly, then dip it into the beaten eggs, ensuring it is fully covered.
- 8
- 9
Make the Sauce
In the same skillet, add the white wine and lemon juice, scraping up any browned bits left from the fish. Let it simmer for about 2-3 minutes until slightly reduced.
- 10
Serve
Place the fried branzino on a serving platter, pour the sauce over the top, and garnish with chopped parsley. Serve immediately.