Pan-seared Branzino Recipe
Fillet of branzino, meuniere sauce, lemon Greek potatoes
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Ingredients
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For the Branzino
For the Meuniere Sauce
For the Lemon Greek Potatoes
Method
Preparing the Lemon Greek Potatoes
- 1
Cook the Potatoes
Preheat the oven to 400°F (200°C). Scrub the Yukon Gold potatoes, then cut them into wedges or quarters. In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the potato wedges and toss to coat.
- 2
Bake the Potatoes
Spread the coated potatoes in a single layer on a baking sheet. Pour 1 cup of water around the potatoes (this helps them cook through). Bake for about 30-40 minutes or until golden brown and tender, turning halfway through.
Cooking the Branzino
- 3
Season the Branzino
While the potatoes are baking, season the branzino fillets with salt and black pepper on both sides.
- 4
Sear the Branzino
In a large skillet, heat olive oil over medium-high heat. Once hot, carefully place the branzino fillets skin-side down in the skillet. Sear for 3-4 minutes or until the skin is crispy. Flip the fillets and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily.
Making the Meuniere Sauce
- 5
Prepare the Sauce
In a small saucepan, melt the butter over medium heat. Once melted, allow it to cook for an additional 2-3 minutes until it turns a light golden brown. Remove from heat, then stir in the lemon juice and chopped parsley.
Serving the Dish
- 6
- 7