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Categories:
skin-on kosher salt extra-virgin olive oil cherry tomatoes capers Nicoise olives white wine unsalted butter fresh Italian parsley
Viewed: 26 - Published at: 8 years agoIngredients
- 4 skin-on branzino fillets, bones removed
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 cup cherry tomatoes, quartered
- 2 tablespoons capers, drained and rinsed
- 1/2 cup pitted nicoise olives, halved
- 3 tablespoons dry white wine
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh Italian parsley
Method
- Heat a large skillet over medium-high heat.
- Place the branzino fillets on paper towels and dry well.
- With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal.
- Sprinkle the fillets on all sides with the salt.
- Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan.
- Press gently on each fillet to make sure the skin has full contact with the pan.
- Allow the fish to cook undisturbed for 3 minutes.
- Using a fish spatula, gently flip the fillets and cook for another 30 seconds.
- 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 with a wooden spoon.
- Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes.
- Stir in the butter and parsley.
- Spoon the sauce over the branzino and serve.
