Branzino with Puttanesca

Name: Branzino with Puttanesca Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 piquillo peppers or 1 roasted red pepper; 1 tablespoon tomato paste; 1/2 teaspoon colatura di alici (or more, to taste*); 2 tablespoons capers (drained and rinsed); 1 clove garlic; 1/8 teaspoon salt; 1/4 cup extra virgin olive oil; 1 tablespoon water; 8 branzino filets with (skin on, scales and bones removed, or cod, halibut, or snapper); 1 teaspoon salt; 1/4 cup olive oil

15 MINPrep Time

10 MINCook Time

4Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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The star of this recipe is the easy Puttanesca sauce that you can make all in the food processor or blender. It's such a great combination of sweet, salty and a bit tangy. It's fantastic on virtually any fish - feel free to swap out the branzino for cod, halibut and beyond.

Branzino with Puttanesca Sauce

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

For the sauce:

4 piquillo peppers or 1 roasted red pepper
1 tablespoon tomato paste
1/2 teaspoon colatura di alici (or more, to taste*)

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2 tablespoons capers (drained and rinsed)

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1 clove garlic
1/8 teaspoon salt
1/4 cup extra virgin olive oil
1 tablespoon water

For the fish:

8 branzino filets with (skin on, scales and bones removed, or cod, halibut, or snapper)
1 teaspoon salt
1/4 cup olive oil

Instructions

Originally seen on Giada In Italy, Season 2. Episode: Culinary Renaissance.
To the bowl of a food processor add the peppers, tomato paste, anchovy paste, capers, olive, garlic and salt. Puree until smooth scraping down the sides of the machine with a rubber spatula as needed. With the machine running add the water and the olive oil in a steady stream until emulsified and smooth. Pour into an airtight container and store in the refrigerator until ready to serve.
Dry the branzino filets well with paper towel. Score the skin of each filet in 3 spots with a sharp knife. Season evenly with the salt. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons of olive oil and continue to heat. Lay 4 of the filets skin side down in the pan and press gently to ensure that the whole surface of the skin is touching the pan. Cook for 2 minutes or until the skin is golden brown and you can see the fish is turning opaque at the edges. Flip the fish and cook for an additional 10 seconds on the flesh side. Remove to a plate, wipe out the pan and continue with the remaining oil and fish.
Spread a some of the sauce on the bottom of each plate and shingle 2 filets of branzino on top. Drizzle with a little extra sauce if desired.
*Cook',s Note: The colatura can also be substituted with anchovy paste, or chopped anchovies

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 515

Amount/Serving % Daily Value

Carbs: 6 grams
Protein: 48 grams
Fat: 32 grams
Saturated Fat: 5 grams
Cholestrol: 106 milligrams
Sodium: 862 milligrams
Fiber: 1 grams
Sugar: 4 grams

dairy free

gluten free

nut free

1 comment

Susan K - May 28

★★★★★

★★★★★

Outstanding! I added a bit of sugar to the sauce, as my roasted red pepper was quite sour, and I used cod. So easy, and the combination of the fish and sauce was heavenly. Thank you, Giada!