Branzino Recipe

Prepare fillets

Pat the branzino fillets dry with paper towels. In a small bowl combine 3 tbs olive oil, minced garlic (3 cloves), lemon zest, 1 tsp sea salt and 1 tsp black pepper. Rub this mixture evenly over both sides of the fillets and lightly under the skin where possible. Let rest at room temperature for 10–15 minutes while you prepare other components.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or pan lightly to prevent sticking.

Par-cook potatoes: Place halved fingerlings in a saucepan, cover with cold salted water, bring to a simmer and cook until just tender when pierced with a paring knife, about 8–10 minutes. Drain and let steam-dry briefly.

Toss the par-cooked potatoes with 1 tbs olive oil, 1 tsp thyme, 1 tsp sea salt and 1/2 tsp black pepper. Spread on a baking sheet cut-side down and roast in a 425°F (220°C) oven for 15–20 minutes until golden and crisp at the edges. Keep warm.

In a large skillet over medium heat melt 1 tbs butter (of the 3 tbs). Add the finely minced shallot and cook until translucent, about 2 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add the chardonnay (3/4 cup) to deglaze the pan, scraping up any browned bits. Increase heat to medium-high and reduce the wine by about half, roughly 3–5 minutes.

Stir in the stock (1/4 cup) and capers (2 tbs) and continue to reduce another 1–2 minutes. Lower heat to medium, then whisk in the remaining 2 tbs butter, one piece at a time, to emulsify the sauce. If using, stir in 2 tbs heavy cream for a silkier texture. Add 2 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Keep the sauce warm on very low heat but do not boil.

Sauté spinach: In a separate large skillet set over medium heat, add a quick spray or 1 tsp olive oil and add the washed spinach in batches, tossing until just wilted, about 1–2 minutes total. Season lightly with a pinch of salt. Transfer wilted spinach to a warm serving plate and keep warm.

Grill the fillets: Place marinated branzino fillets skin-side down on the hot grill or grill pan. Cook without moving for 3–4 minutes until the skin is crisp and grill marks form. Carefully flip and cook an additional 2–3 minutes until the flesh is opaque and flakes easily with a fork (total cook time depends on thickness; internal temperature ~135–140°F). Remove from heat and rest 2 minutes.

Finish: Spoon the warm chardonnay-lemon-caper sauce over the grilled branzino fillets. Arrange roasted fingerling potatoes alongside the spinach. Scatter the additional 1 tsp capers and chopped parsley over the fish and potatoes. Serve with lemon wedges on the side.