Pan Seared Branzino Fillet with Tomato & Capers
20 mins
2 servings
Ingredients
1 pack Andrei’s Branzino fillet (approx. 330g)
1/4 tsp salt
1 tbsp olive oil
1/2 cup cherry tomatoes, quartered
1 tbsp capers, drained and rinsed
3/4 cup pitted olives, halved
2 tbsp white wine
1 tbsp unsalted butter
2 tbsp chopped fresh flat-leaf parsley
Directions
- Pat dry the fillet with paper towels until thoroughly dry and score the skin side of the fish with a sharp knife by making 3 shallow cuts at a slight diagonal. Season the fillet evenly on all sides with salt.
- Heat a pan with the olive oil until very hot. Place the fillet in the pan, skin-side down. Press gently to make sure the skin has full contact with the hot pan. Allow the fish to cook undisturbed for about 3 minutes. Gently flip the fillet and cook for another 30 seconds on the flesh side. Transfer the fillet to a platter, skin-side up, and keep warm.
- In the same hot pan, add the tomatoes, capers and olives. Cook for about a minute, stir occasionally. Add the white wine and reduce the heat to a medium and then cook for an additional 2 minutes to reduce the wine by half.
- Add the butter and parsley, and allow the butter to melt. Spoon the sauce over the fish. Enjoy!
* Feel free to substitute with any of these other Andrei’s Gourmet Place products: Alaskan Black Cod Fillet, Sole Fillet, Tanigue fillet, Swordfish Fillet, Lapu-Lapu Fillet, Redtail Fusilier Fillet, Asian Sea Bass Fillet.
