Dry-aged Crispy Branzino Recipe
pea tendril / snap pea / english pea / maitake
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Ingredients
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Ingredients
Method
Directions
Prepare the Branzino
Pat the Branzino dry with paper towels. Rub the fish with olive oil, then season with sea salt and black pepper, both inside and out. Let it rest for about 30 minutes at room temperature.
Sear the Fish
Preheat a grill or large skillet over medium-high heat. Place the Branzino on the grill or skillet and cook for about 6-8 minutes on each side or until the skin is crispy and the flesh is cooked through.
Prepare the Vegetables
In a separate pan, heat a tablespoon of olive oil over medium heat. Add the maitake mushrooms and sauté for about 5 minutes until they are golden brown. Then add the snap peas and English peas, cooking for an additional 3-4 minutes until they are tender but still crisp.
Plate the Dish
Remove the Branzino from the heat and drizzle with fresh lemon juice. Arrange the sautéed vegetables around the fish, and garnish with fresh pea tendrils.
