Branzino Francese Recipe

Inspired by Ristorante Di Sopra

Time30m

Serves2

Mild-flavored, flaky, white Mediterranean Sea Bass in a butter, lemon, wine and parsley sauce

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Ingredients

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Ingredients

2 filets Branzino fillets

1 cup 00 bread flour

2 large Eggs

4 tbs Unsalted butter

2 tbs olive oil

1 cup Dry white wine

1 tbs Fresh lemon juice

2 tbs Fresh parsley, chopped

to taste Celtic sea salt

to taste black pepper

Method

Directions

Prepare the Branzino

Pat the branzino fillets dry with a paper towel. Season both sides with salt and black pepper.

Dredge in Flour

Spread the flour on a large plate. Dredge each branzino fillet in the flour, ensuring both sides are lightly coated. Shake off any excess flour.

Whisk the Eggs

In a shallow bowl, crack the eggs and whisk them until fully combined.

Coat the Fish in Egg

Dip each floured branzino fillet into the whisked eggs, ensuring it is fully coated.

Heat the Pan

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until hot and shimmering.

Cook the Branzino

Add the coated branzino fillets to the skillet, cooking for about 3-4 minutes on each side until golden brown and cooked through. Remove the fillets from the pan and set aside on a warm plate.

Make the Sauce

In the same skillet, add the dry white wine, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.

Add Lemon and Parsley

Stir in the fresh lemon juice and chopped parsley. Add the remaining 2 tablespoons of butter and stir until melted and the sauce is well combined.

Serve

Pour the sauce over the cooked branzino fillets on the warm plate and serve immediately.