Best Pan Seared Branzino With Herb Salsa Recipes

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TANGERINE AND HERB BRANZINO



Tangerine and Herb Branzino image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 9

Nonstick cooking spray
Two 1 1/4-pound branzino, gutted and scaled (see Cook's Note)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tangerines or 2 small oranges
4 sprigs fresh oregano, plus 1/2 teaspoon chopped
4 sprigs fresh rosemary
1/4 cup plus 1 teaspoon extra-virgin olive oil
1/4 teaspoon Dijon mustard

Steps:

  • Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
  • Use paper towels to pat the whole fish dry. Score the skin of each branzino by making two shallow cuts on a slight diagonal on each side of the fish. Season each branzino inside and out with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Slice 1 tangerine crosswise into 8 rounds (discard any seeds). Halve and squeeze the other tangerine to get 1/4 cup juice.
  • Stuff the cavity of each branzino with the sliced tangerine, oregano sprigs and rosemary sprigs. Close the belly slightly around the filling and tie loosely with a piece of butcher's string to help hold the filling inside.
  • Heat a large, oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Working one at a time, place the fish in the pan and allow it to sear for 3 minutes, pressing down gently to ensure even browning and crispness. Reduce the heat to medium and cook until the first side is golden-brown and crisp, 1 to 2 minutes longer, then flip the fish and repeat on the other side until the fish is golden-brown and crisp, about 4 minutes.
  • Transfer the fish to the prepared baking sheet. Add 1 tablespoon olive oil to the pan and repeat with the other fish. Place the baking sheet in the oven and cook until the fish are cooked through and the flesh is flaky, about 8 minutes. Remove the fish from the oven and untie and discard the string. Let the fish to rest for 4 minutes.
  • While the fish rests, in a small bowl whisk together the Dijon mustard, chopped oregano, tangerine juice, 1/4 teaspoon salt and 4 teaspoons olive oil. While the fish is still warm, drizzle the vinaigrette over the fish and serve.

PAN-SEARED BRANZINO WITH TOMATO AND CAPERS



Pan-Seared Branzino with Tomato and Capers image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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