Branzino Con Spinaci Recipe

Prepare fillets

Pat the branzino fillets dry with paper towels. Season both sides with 1 tsp sea salt and 1 tsp freshly ground black pepper. Lightly dust each fillet on both sides with the 4 tbs of flour, shaking off excess.

Heat pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 3 tbs extra-virgin olive oil and 1 tbs unsalted butter. Heat until the oil shimmers and butter foams but does not brown (about 1–2 minutes).

Pan-fry fillets

Add fillets skin-side down (if skin present) or presentation-side down to the hot pan in a single layer, leaving space between them. Cook undisturbed 3–4 minutes until the underside is golden brown and edges are opaque. Flip carefully and cook 2–3 minutes more until the fish is just cooked through (internal temperature ~60°C / 140°F) and flakes easily.

Make pan sauce

Remove fillets to a warm plate and tent with foil. Reduce heat to medium, add the remaining 1 tbs unsalted butter to the pan. Pour in 120 ml dry white wine, scraping up any browned bits with a wooden spoon. Simmer 1–2 minutes to reduce slightly, then stir in 2 tbs fresh lemon juice. Taste and adjust seasoning with a pinch of salt if needed.

Finish and serve

Return fillets briefly to the pan spooning the sauce over them for 15–30 seconds to glaze. Transfer fillets to plates over the bed of buttered spinach. Spoon remaining sauce over the fish. Serve with lemon wedges.

Prepare spinach aromatics

Rinse spinach thoroughly and spin or pat dry. Finely chop 1 shallot and mince 2 garlic cloves. In a large skillet over medium heat, melt 2 tbs unsalted butter until foamy.

Sauté shallot and garlic

Add the chopped shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Wilt spinach

Add the 500 g baby spinach in batches, stirring and tossing until each batch wilts before adding more. This should take 2–4 minutes total. Once all spinach is wilted, season with 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/4 tsp freshly grated nutmeg (optional). Toss to combine and cook another 30 seconds.

Finish spinach

Taste and adjust seasoning. Remove from heat and keep warm; the buttered spinach will form the bed for the branzino fillets.