Pan Seared Branzino Recipe

Blend emulsion

Place roasted red peppers, garlic clove, 3 tbs extra-virgin olive oil, sherry vinegar, smoked paprika, sea salt and black pepper in a blender or food processor. Puree until very smooth, 30–45 seconds. With the motor running, stream in up to 2 tbs water (or more, 1 tbs at a time) until the emulsion is a pourable but still silky texture. Taste and adjust seasoning. Transfer to a small bowl and set aside at room temperature.

Prepare leeks and snap peas

Heat a large skillet over medium heat. Add 1 tbs unsalted butter and 1 tsp olive oil. When butter foams, add the sliced leeks and a pinch of salt. Sauté gently, stirring, until leeks are softened and just beginning to caramelize, 6–8 minutes.

Finish snap peas

Add the trimmed snap peas to the skillet with the leeks and increase heat to medium-high. Sauté, tossing, until snap peas are bright green and just tender-crisp, 2–3 minutes. Add 1 tsp fresh lemon juice, 1/2 tsp sea salt and 1/4 tsp black pepper; toss to combine. Remove vegetables to a warm plate and keep warm.

Dry and season

Pat the branzino dry inside and out with paper towels. Using a sharp knife, make 2 shallow diagonal slashes on each side of the fish (about 1/4 inch deep). Rub each fish all over with 2 tbs olive oil (1 tbs per fish if cooking two), then season inside cavities and on both sides generously with kosher salt (about 3/4 tsp per fish) and freshly ground black pepper.

Pan-sear

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot but not smoking. Add 1 tbs olive oil and tilt the pan to coat. Place the branzino into the skillet, presentation side down (skin side down if filleted; for whole fish place one side down). Press gently with a spatula for 10–15 seconds to ensure even contact. Sear until the skin is deeply golden and crisp and the fish releases easily, 3–4 minutes.

Flip and finish

Flip the fish carefully and reduce heat to medium. Continue cooking until flesh is opaque and flakes easily with a fork, 2–4 minutes more depending on thickness (internal temperature ~135–140°F / 57–60°C). If the fish is very thick, you can finish in a 375°F (190°C) oven for 4–6 minutes. Transfer cooked branzino to a warm plate and tent loosely with foil for 2 minutes.

Plate

Spoon a generous smear or pool of the red pepper emulsion onto each warmed plate (about 2–3 tbs each). Arrange a portion of the sautéed leeks and snap peas alongside the emulsion.

Arrange fish and garnish

Place one branzino on top of each vegetable bed. Drizzle a small amount (about 1/2 tsp) of extra-virgin olive oil over the fish, scatter microgreens or chopped parsley, and add a lemon wedge alongside. Serve immediately, letting diners add extra emulsion to taste.