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Photo Credit: Food Network

Pan-Seared Branzino with Tomato and Capers

by Giada De Laurentiis
Prep Time
5 minutes
Cook Time
8 minutes
Serves
2
Intermediate
Photo Credit: Food Network

Pan-Seared Branzino with Tomato and Capers

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Pan-Seared Branzino with Tomato and Capers

Servings

6

Prep Time

5 minutes

Cook Time

8 minutes

Calories

138

Author:

Giada De Laurentiis

Image of Pan-Seared Branzino with Tomato and Capers

Ingredients

Instructions

  1. As seen on: Giada in Italy, Episode 1. Cucina Italiana.
  2. 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.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
138
Amount/Serving % Daily Value
Carbs
4 grams
Protein
2 grams
Fat
13 grams
Saturated Fat
2 grams
Cholestrol
1 milligrams
Sodium
63 milligrams
Fiber
1 grams
Sugar
2 grams
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gluten free
nut free

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