Jul 14 2026
Restaurants›Willa's›Seared Branzino Recipe

Seared Branzino Recipe

Inspired by Willa's
Time1h
Serves2

roasted fingerling potatoes, lyonnaise, caramelized onions, capers, dry aged ham, brown butter creamed kale

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Ingredients

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Fish

Roasted Fingerling Potatoes

Lyonnaise Onions

Brown Butter Creamed Kale

Garnish

Method

Preparing the Roasted Fingerling Potatoes

  1. 1

    Preheat Oven

    Preheat your oven to 400°F (200°C).

  2. 2

    Prepare Potatoes

    Wash the fingerling potatoes, then cut them in half lengthwise. In a bowl, toss them with olive oil, salt, minced garlic, and fresh rosemary.

  3. 3

    Roast Potatoes

    Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden and tender, turning halfway through.

Cooking the Lyonnaise Onions

  1. 4

    Sauté Onions

    In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and salt. Cook, stirring occasionally, for about 15-20 minutes, or until the onions are caramelized and golden brown.

Preparing the Brown Butter Creamed Kale

  1. 5

    Cook Kale

    In a separate pot, melt 4 tablespoons of butter over medium heat until it turns golden brown. Add the chopped kale and sauté for about 5 minutes until wilted.

  2. 6

    Add Cream

    Pour in the heavy cream, and season with salt and black pepper. Stir well and cook for another 5 minutes until the kale is tender and the sauce thickens slightly.

Searing the Branzino

  1. 7

    Prepare Fish

    Rinse the branzino under cold water and pat it dry with paper towels. Score the skin on each side with 2-3 diagonal cuts. Rub each fish with olive oil, salt, and black pepper.

  2. 8

    Sear Fish

    In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the branzino and sear for about 4-5 minutes on each side until the skin is crispy and the fish is cooked through.

Plating and Garnishing

  1. 9

    Plate the Dish

    On each plate, place a serving of roasted fingerling potatoes, a portion of lyonnaise onions, and a generous scoop of brown butter creamed kale.

  2. 10

    Garnish

    Top each branzino with diced dry aged ham and sprinkle with capers. Serve immediately.

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