Branzino Fillet Unilateral.... Recipe
Fregola Sarda, Roasted Heirloom Cherry Tomatoes
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Ingredients
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Branzino fillets with fregola Sarda and roasted heirloom cherry tomatoes
Method
Method
- 1
Preheat the oven to 400°F (200°C). In a bowl, toss the heirloom cherry tomatoes (2 cups) with 2 tablespoons of extra-virgin olive oil, minced garlic (2 cloves), a pinch of salt, and freshly ground black pepper. Spread on a baking sheet and roast 15–20 minutes until blistered and slightly caramelized.
- 2
Pat the branzino fillets dry and season both sides lightly with salt and pepper.
- 3
In a medium saucepan, bring the fish stock (2.5 cups) to a simmer. Stir in the fregola Sarda (1.5 cups) and cook until al dente, about 8–12 minutes. Drain any excess liquid and toss the fregola with 1 tablespoon of olive oil to separate the grains.
- 4
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Sear the branzino fillets, skin-side down, for 3–4 minutes until the skin is crisp and the flesh is almost cooked through. Flip and cook the other side 1–2 minutes. Remove to a warm plate.
- 5
In the same skillet, add the roasted tomatoes with their juices. Deglaze with 1/4 cup white wine and simmer 1–2 minutes to reduce slightly. Squeeze the juice from half of the lemon into the pan and add chopped parsley. Cook another minute to blend flavors.
- 6
To serve, mound the fregola Sarda on each plate, place a branzino fillet on one side (unilateral presentation), and spoon the tomato mixture on the opposite side. Finish with a knob of butter stirred into the fregola and a drizzle of olive oil. Garnish with additional parsley and a light zest of lemon if desired.
