Branzino Alla Plancha Recipe

Prep fish

Pat branzino fillets dry with paper towels. Lightly score the skin side once or twice if very thick. Season both sides with sea salt and freshly ground black pepper. Rub 2 tbs olive oil evenly over the fillets.

Preheat plancha or heavy skillet

Heat a cast-iron griddle, plancha, or large heavy skillet over medium-high heat until very hot — about 4–6 minutes. The surface should be smoking slightly when ready.

Cook fish

Place fillets skin-side down on the hot plancha without crowding. Press each fillet gently for 20 seconds to ensure good skin contact. Cook skin-side down for 3–4 minutes until skin is crisp and golden. Flip carefully and cook 1–2 minutes more until the fish is opaque and flakes easily (internal temperature about 135–140°F / 57–60°C). Transfer to a warm plate and tent loosely with foil while finishing other components.

Reduce shallot

In a small saucepan set over medium heat, combine minced shallot, white wine, and white wine vinegar. Bring to a simmer and reduce until roughly 2 tablespoons of liquid remain (about 6–8 minutes).

Finish sauce

Lower heat to low. Add the heavy cream and warm through. Whisk in cold cubed butter a few pieces at a time, allowing each addition to emulsify before adding more. Once all butter is incorporated and the sauce is glossy, whisk in the Calabrian chili paste, lemon juice, salt, and black pepper. Taste and adjust seasoning. Keep warm over the lowest heat or in a warm place; do not boil or the sauce will break.

Bloom saffron

Place saffron threads in a small bowl with 1 tbs of the hot stock and let bloom for 5 minutes to extract color and aroma.

Prepare couscous

Place couscous in a heatproof bowl. Stir the bloomed saffron and its liquid into the remaining hot stock. Pour the hot stock over the couscous, add 1 tbs butter and 1 tbs extra-virgin olive oil, cover tightly and let sit undisturbed for 5 minutes.

Fluff and finish

Uncover and fluff couscous with a fork. Stir in chopped sun-dried tomatoes, chopped parsley, and salt to taste. Keep warm.

Sauté squash and broccoli

In a large skillet or on the plancha over medium-high heat, add 1 tbs olive oil. Add broccoli florets and cook 3–4 minutes until bright green and beginning to brown. Add yellow squash half-moons and cook 3 more minutes until tender-crisp. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer vegetables to a bowl and keep warm.

Wilt spinach

In the same pan, add remaining 1 tbs olive oil and minced garlic. Sauté for 30 seconds until fragrant, then add baby spinach and toss until just wilted, about 1–2 minutes. Season lightly with salt. Combine spinach with the squash and broccoli, keeping vegetables warm.

Plate: Spoon a generous portion of saffron couscous onto each plate, mound the sautéed vegetables alongside, and place a branzino fillet on top or slightly over the vegetables.

Sauce and garnish: Spoon Calabrian beurre blanc across the fish and a little onto the couscous. Finish with microgreens or chopped parsley and optional extra Calabrian chili paste for heat. Serve immediately with lemon wedges.