Branzino Locanda Recipe

Cook potatoes

Place the cubed Yukon Gold potatoes in a pot and cover with cold water by 2 cm. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until tender, 12–15 minutes. Drain thoroughly and return to the warm pot to steam-dry for 1–2 minutes.

Mash and finish

Warm the milk and butter together until butter melts. Mash the potatoes to desired smoothness (use a ricer for silkier texture). Stir in warm milk-butter, cream cheese (if using), 1 tsp salt and 1/4 tsp pepper. Adjust seasoning. Keep warm on lowest heat or in a warm oven (about 90°C / 200°F) covered.

Roast or sauté carrots

Preheat oven to 200°C (400°F) if roasting. Toss baby carrots with 1 tbsp olive oil, 10 g butter, 1 tsp honey, 1 tsp thyme, 1/2 tsp salt and 1/4 tsp pepper. If roasting: spread in a single layer on a baking sheet and roast 15–20 minutes until tender and lightly glazed, shaking the pan once. If sautéing: heat a skillet over medium heat, add oil and butter, add carrots and cook 8–12 minutes until tender and lightly caramelized, finishing with honey and thyme.

Prep fillets

Pat the branzino fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper total (adjust to taste). Sprinkle lemon zest over fillets.

Set up breading station

Place the flour in a shallow dish, the beaten egg in another, and the panko breadcrumbs in a third dish. Lightly press each fillet first into flour (shake off excess), then dip into beaten egg, then press into panko so fillet is evenly coated on the top side and edges (leave skin side mostly unbattered if desired for texture).

Pan-fry branzino

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 3 tbsp olive oil and 1 tbsp butter until shimmering. Place fillets in the pan, panko side down first. Cook 3–4 minutes without moving until golden brown. Carefully flip and cook 2–3 minutes skin-side down (or until skin is crisp and flesh registers 55–60°C / 130–140°F). Remove to a warm plate and tent loosely with foil to rest.

Make pan sauce

After removing fish, pour off excess oil leaving about 1 tbsp in the pan. Over medium heat add the minced shallot and cook 1–2 minutes until translucent. Add garlic and cook 30 seconds. Deglaze with 60 ml white wine (or stock), scraping up brown bits; reduce by half, about 1–2 minutes.

Finish sauce

Stir in 60 ml heavy cream, 2 tbsp lemon juice and 1 tsp capers if using. Reduce gently for 1–2 minutes until slightly thickened. Remove from heat and whisk in 30 g cold cubed butter a few pieces at a time to emulsify and slightly thicken the sauce. Stir in chopped parsley, season with 1/2 tsp salt and 1/4 tsp pepper, and adjust lemon or seasoning to taste.

Coat fish lightly

Spoon some sauce over the rested fillets or briefly return fillets to the pan (off the heat) and spoon sauce to lightly coat the panko crust, being careful not to saturate and soften it excessively. Keep remaining sauce to serve.

On each plate, place a scoop of mashed potatoes slightly off-center. Lay a branzino fillet atop or beside the potatoes with the panko-crusted side up. Arrange a cluster of glazed rainbow baby carrots alongside. Spoon 1–2 tbs of lemon sauce over and around the fish, leaving some sauce on the plate. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.