Pan Seared Branzino With Tomato And Capers Recipes
PAN-SEARED BRANZINO WITH HERB SALSA
Provided by Food Network Kitchen
Time 2h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Mince the anchovies, capers, garlic and red pepper flakes together on a cutting board, then sprinkle with 1 teaspoon salt and mash into a paste using the flat side of a chef's knife. Transfer to a food processor along with the parsley, mint and marjoram. With the motor running, drizzle in the olive oil and process until smooth; transfer to a medium bowl.
- Toast the fennel seeds in a skillet over medium heat, 3 to 4 minutes. Transfer to a cutting board and crush with the bottom of a small skillet. Combine with 1/4 cup of the herb mixture and the herbes de Provence in a small bowl. Put the fish fillets in a shallow dish and brush with the fennel seed-herb mixture. Cover and refrigerate 2 to 4 hours.
- Meanwhile, add the lemon juice, bell pepper and cucumbers to the remaining herb mixture. Cover and refrigerate until ready to serve.
- Heat 2 large nonstick skillets over medium-high heat. Brush the excess marinade off the fish. Working in batches, add the fish to the skillets, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the fillets, pressing with a spatula to sear the skin, and cook 2 more minutes. Serve with the herb salsa and lemon wedges.
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- Heat a large skillet over medium high heat. Place the branzino filets on a paper towel and dry well. Score the skin side of the fish with a sharp knife by making 3 shallow cuts on a slight diagonal on each filet. Season the filets evenly on all sides with the salt. Add the oil to the hot pan. Place the filets in the pan, skin side down, being sure to lay the fish in the pan away from you. Press gently on each filet to make sure the skin has full contact with the hot pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip each filet and cook for another 30 seconds on the flesh side. Remove the branzino to a platter, skin side up and keep warm. To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring often with a wooden spoon. Add the white wine, reduce the heat to medium, and cook for an additional 2 minutes to reduce the wine by half. Stir in butter and parsley. Spoon the sauce over the branzino and serve.
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