Filet Of Branzino Recipe

Preheat and prep

Preheat oven to 425°F (220°C). On a baking sheet, toss halved fingerling potatoes with 1 tablespoon olive oil, minced garlic, chopped rosemary, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread cut-side down in a single layer.

Roast for 25–30 minutes, turning once halfway through, until potatoes are golden and tender when pierced with a fork. Keep warm.

Season fish

Pat branzino fillets dry with paper towels. Season both sides and the cavity lightly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Pan-sear and finish

Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large ovenproof skillet over medium-high heat until butter foams. Place fish skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Sear 3–4 minutes until skin is crisp and golden. Flip carefully and cook 1–2 minutes more until the flesh is opaque but still moist (internal temperature ~130–135°F for medium). If fillets are thick and not fully cooked, transfer skillet to the preheated 425°F oven for 3–4 minutes to finish.

Remove fish to a warm plate and tent loosely with foil while you make the sauce.

Sauté aromatics

In the same skillet used for the fish (wipe out excess oil leaving browned fond), add 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat. Add minced shallot and cook 1–2 minutes until softened. Add 1 clove minced garlic and cook 30 seconds until fragrant.

Deglaze

Add 1/4 cup dry white wine (or chicken stock) and scrape up browned bits from the pan. Let the liquid reduce by about half (1–2 minutes).

Finish sauce

Stir in 3 tablespoons unsalted butter, 2 tablespoons fresh lemon juice and 2 teaspoons capers. Stir until butter melts and sauce is glossy. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and stir in 2 teaspoons chopped fresh parsley.

While the sauce reduces, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add 1 thinly sliced garlic clove and sauté 20–30 seconds until aromatic but not browned.

Add 6 oz baby spinach in batches, tossing until wilted (about 2–3 minutes total). Season with 1/2 teaspoon salt and finish with 1/2 tablespoon lemon juice. Keep warm.

Place a portion of sautéed spinach in the center of each plate. Spoon roasted fingerling potatoes alongside.

Lay a seared branzino fillet on top of the spinach. Spoon piccata sauce over the fish and around the plate. Garnish with lemon slices and remaining chopped parsley.

Serve immediately.