Branzino Recipe
Zucchini Noodles | Piquillo Pepper Lemon Caper Butter
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Ingredients
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Fish
Zucchini Noodles
Piquillo Pepper Lemon Caper Butter
Method
Prepare the Branzino
- 1
Season the Fish
Preheat the oven to 400°F (200°C). Pat the branzino dry with paper towels, then drizzle with olive oil, and season with salt and black pepper.
- 2
Roast the Fish
Place the branzino on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the flesh is opaque and flakes easily with a fork.
Prepare the Zucchini Noodles
- 3
Spiralize the Zucchini
Using a spiralizer, create zucchini noodles from the zucchini. If you don't have a spiralizer, you can use a vegetable peeler to create thin strips.
- 4
Sauté the Noodles
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the zucchini noodles, salt, and black pepper, and sauté for about 3-4 minutes until just tender.
Prepare the Piquillo Pepper Lemon Caper Butter
- 5
Make the Butter Sauce
In a small saucepan over medium heat, melt the butter. Stir in chopped piquillo peppers, capers, lemon juice, and lemon zest. Cook for about 2-3 minutes, stirring frequently until heated through.