Filetto Di Branzino Imperiale Con Polpa Di Granchio/ Italian Seabass Recipe
Sautéed panko bread encrusted Branzino fillet topped with garlic, fresh herbs, white wine, lemon and butter sauce with jumbo lump crab meat
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Branzino
Season the Branzino fillets with salt and black pepper on both sides.
- 2
Coat the Fillets
Dredge the seasoned fillets in panko breadcrumbs, pressing gently to adhere.
- 3
Sauté the Fillets
In a large skillet, heat olive oil over medium heat. Add the panko-coated fillets and sauté for about 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
- 4
Make the Sauce
In the same skillet, add butter. Once melted, add minced garlic and sauté for 1 minute. Pour in white wine and lemon juice, scraping up any bits from the bottom of the pan.
- 5
Add Herbs and Crab
Stir in chopped parsley and basil, then gently fold in the jumbo lump crab meat. Cook for an additional 2-3 minutes to heat through. Adjust seasoning with salt and pepper.
- 6
Serve
Place the sautéed Branzino fillets on plates and ladle the sauce with crab over the top. Serve immediately.
