Best Branzino With Pepparrotsas Horseradish Sauce Recipes

PAN-SEARED BRANZINO

Pan-Seared Branzino image

This pan-seared branzino recipe is a speedy dinner for two that can be ready in about 10 minutes. It's a fancy dish you can serve for a romantic dinner without breaking your wallet.

Provided by Rika

Number Of Ingredients 6

Ingredients

2 branzino fish fillets ((pat the fish dry with paper towels, let them come to room temperature))
sea salt and black pepper ((as needed))
1 tbsp canola, avocado, or olive oil
2 tablespoons unsalted butter
2 sprigs thyme leaves
½ tbsp fresh lemon juice

Steps:

With your hand at least 12 inches away, lightly sprinkle salt and black pepper on both sides of fish fillets in a single layer, right before cooking.
Preheat a large skillet over medium heat until hot but not smoking. Add oil and heat it for a few seconds until shimmers, and let it spread across the pan.
Cook fish fillets, skin-side up for about 45-60 seconds or until lightly golden browned. At this point, you only need to give the flesh a nice golden color as it will continue to cook after flipping.
Carefully flip the fish fillets and cook the skin for about 2 minutes. Using a spatula, hold for a few seconds to ensure even cooking and crisp skin all over.
Add butter, thyme, and fresh lemon juice to the pan. Tilt the pan slightly and use a spoon to baste the fish with melted butter. Continue basting for a few seconds until the fish is fully cooked and the skin is crispy.

Nutrition Facts : Calories 247 kcal, Carbohydrate 1 g, Protein 15 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 98 mg, Sodium 60 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving

BRANZINO WITH PEPPARROTSAS (HORSERADISH SAUCE)

Branzino with Pepparrotsas (horseradish sauce) image

Pepparrotsas is a Scandinavian mainstay condiment. It is a horseradish sauce that is creamy, sharp, tangy and fresh. Creme Fraiche can be easily made by taking one cup of heavy cream and adding 2 tbsp buttermilk. Place in jar with a lid and let it sit in a dark place at room temp for 12 to 18 hours then refrigerate. This sauce...

Provided by barbara lentz

Categories Fish

Time 1h15m

Number Of Ingredients 16

Ingredients

4 branzino fish filets
1 Tbsp olive oil
1/2 c dry white wine
MARINADE
1/4 c each soy sauce and water
4 clove garlic
2 Tbsp each olive oil and sugar
rosemary and thyme sprigs
fresh cracked pepper
PEPPARROTSAS
1 c creme fraiche
1/2 c heavy cream whipped until thick
1 Tbsp freshly grated horseradish or 2 tsp jared horseradish
2 tsp lemon juice
1 tsp honey
salt and pepper

Steps:

1. Add the soy sauce,water, garlic, oil, sugar, rosemary,thyme, and pepper together. Add the fish and let marinate for at least 1 hour. Turning the fish in the marinate every 15 minutes.
2. While you are marinating the fish. Beat the heavy cream until thick. Mix in the creme fraiche horseradish, lemon juice and honey. Taste and adjust for salt and pepper. Place in fridge to let the flavors meld.
3. Add 1 tbsp olive oil to a cast iron skillet or regular skillet. Remove the fish from the marinade and discard the marinade. Sear the fish about 4 minutes each side. Then add the wine and let the fish cook until done and the wine has evaporated. Remove fish and serve with the sauce