Branzino Recipe
Pan seared branzino over spinach with a lemon, black olives, butter, and capers sauce.
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Ingredients
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Fish
Sauce
Vegetable
Method
Preparation of Ingredients
- 1
Prepare the Branzino
Rinse the branzino fillets under cold water and pat dry with paper towels. Season both sides with salt and black pepper.
- 2
Prepare the Spinach
Wash the fresh spinach thoroughly and drain. Set aside. Mince the garlic and keep it ready.
- 3
Prepare the Sauce Ingredients
Gather the butter, lemon juice, capers, and sliced black olives for the sauce. Measure them out and set aside.
Cooking
- 4
Sear the Branzino
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned branzino fillets, skin-side down. Sear for about 4-5 minutes until the skin is crispy and golden brown. Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through. Remove the fillets from the skillet and set aside.
- 5
Cook the Spinach
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season lightly with salt and pepper. Remove the spinach from the skillet and plate it as a bed for the branzino.
- 6
- 7