Seared Branzino Recipe

Prepare fish

Pat branzino fillets dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Let sit at room temperature while you make other components (10–15 minutes).

Sear

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs olive oil and swirl. When oil shimmers, place fish skin-side down, pressing gently with a spatula for 15 seconds to ensure even contact. Cook without moving until skin is deep golden and crisp, about 3–4 minutes depending on thickness. Flip the fillets, add 1 tbs butter and 1 tbs olive oil to the pan, spoon melted butter over the top for about 30–60 seconds until the flesh is opaque and just cooked through (internal temp ~130–135°F). Remove to a warm plate and tent with foil.

Serve with lemon wedges alongside risotto and calabacitas, topping each plated fillet with a spoonful of basil pesto and a sprinkle of fried leeks.

Roast corn

Preheat broiler or a hot skillet. Toss corn kernels with 1 tbs olive oil and 1/4 tsp salt. Spread on a rimmed sheet pan and broil or cook in a hot skillet until kernels are browned in spots, 5–8 minutes. Set aside.

Start risotto

In a medium saucepan, warm stock over low heat. In a separate heavy-bottomed saucepan or skillet, melt 2 tbs butter over medium heat. Add diced onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Toast rice & deglaze

Add arborio rice and stir to coat with butter and toast for 1–2 minutes until edges look translucent. Pour in white wine and cook, stirring, until mostly absorbed.

Ladle stock

Add 1/2 cup warm stock and stir continuously until mostly absorbed. Continue adding stock 1/2-cup at a time, stirring frequently, allowing each addition to be absorbed before adding more. After about 15 minutes and when rice is nearly tender but still with a slight bite (al dente), stir in the roasted corn kernels and remaining stock as needed. Total cooking time for rice should be 18–20 minutes.

Finish risotto

When rice is creamy and cooked through, remove from heat. Stir in grated Parmesan, diced cold butter, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Adjust seasoning to taste and keep warm.

Heat 1 tbs olive oil in a sauté pan over medium-high heat. Add sliced jalapeño/poblano and sauté 1 minute. Add zucchini and yellow squash and cook, stirring occasionally, until tender-crisp and beginning to brown, about 4–5 minutes. Add cherry tomatoes, optional corn, minced garlic, ground cumin and 1/2 tsp salt; cook 1–2 minutes until tomatoes soften. Stir in chopped cilantro or parsley, taste and adjust seasoning. Keep warm.

Separate leek rings and rinse well to remove grit; dry thoroughly on paper towels. In a small heavy pot or skillet, heat vegetable oil to 350°F (175°C) or until a small piece of leek sizzles immediately. Fry leeks in batches until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to paper towels, season lightly with 1/4 tsp salt while hot. Keep crisp in a warm oven (200°F) briefly if needed.

In a small food processor, combine basil leaves, toasted nuts, grated Parmesan, and garlic. Pulse until coarsely chopped. With the processor running, slowly drizzle in 3 tbs olive oil until emulsified and smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust; add a little more oil if needed for desired consistency. Transfer to a small bowl.

Spoon a generous portion of roasted corn risotto onto each warm plate. Arrange a portion of calabacitas beside or partially on the risotto. Place a seared branzino fillet on top or beside the risotto, skin-side up. Dot or smear 1 tbs basil pesto on each fillet or next to it. Scatter a small handful of fried leeks over the fish and around the plate for crunch. Finish with a squeeze of lemon over the fish and a final grind of black pepper.