Branzino Filet Recipe
Artichokes, fennel, caper vinaigrette
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Ingredients
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Fish
Vegetables
Vinaigrette
Method
Preparation
- 1
Prepare the Vegetables
Thinly slice the fennel bulb and rinse the artichoke hearts under cold water if using canned. If using frozen artichoke hearts, thaw them before using.
- 2
Make the Vinaigrette
In a small bowl, whisk together capers, lemon juice, Dijon mustard, and olive oil until well combined. Season with salt and black pepper to taste.
Cooking the Fish
- 3
Prepare the Branzino
Pat the branzino fillets dry with paper towels. Drizzle olive oil on both sides of the fillets and season with salt and black pepper.
- 4
Cook the Fish
Heat a large skillet over medium-high heat. Once hot, place the branzino fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes, until the fish is cooked through and flakes easily.
Serving
- 5
Plate the Dish
On a serving plate, place the cooked branzino fillets. Arrange the sliced fennel and artichoke hearts around the fish. Drizzle the caper vinaigrette over the top of the fish and vegetables.
- 6
Garnish and Serve
Optionally, garnish with fresh herbs like parsley or dill. Serve immediately.