Pan Seared Branzino Recipe
red pepper emulsion / snap peas / leeks
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Ingredients
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Fish
Red Pepper Emulsion
Vegetables
Finishing & Garnish
Method
Red Pepper Emulsion
- 1
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.
Vegetables
- 2
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.
- 3
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.
Fish
- 4
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.
- 5
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.
- 6
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.
Plating & Finish
- 7
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.
- 8
