Pan-Seared Branzino with Tomato and Capers
Giada De Laurentiis
- 4 skin on branzino filets (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 butter
- 2 tablespoons chopped Italian parsley
- As seen on: Giada in Italy, Episode 1. Cucina Italiana.
- 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.