Branzino

Branzino

Branzino

Branzino is the Italian name for Mediterranean sea bass. In French, it’s loup de mer. There is an unrelated species which has been dubbed Chilean sea bass, but whose true name is the Patagonian toothfish. … properly cooked fresh branzino has a buttery flavor with a silky texture.

Branzino
  • Facebook
  • Pinterest
Branzino

The recipe I am sharing is an Italian recipe of pan fried sea bass served with Gremolata and pan roasted potatoes.

Ingredients

  • Sea bass  2 fillet almost  400 g
  • Gremolata recipe here
  • Salt, pepper to taste
  • Olive oil  3,4 tbsp
  • Butter  1 tbsp
  • Boiled Baby Potatoes  500 g
  • Fresh Red chili  1
  • Parsley   as required
  • Lemon  1

Picture Directions,

Branzino
  • Facebook
  • Pinterest
Take 2 fillet of with skin sea bass.Season with salt/black pepper both sides.
Branzino
  • Facebook
  • Pinterest
Heat a pan nicely. Add 2,3 tbsp olive oil. Place fish fillet skin side down. Cook for a minute.
Branzino
  • Facebook
  • Pinterest
Add in 1 tbsp of butter
Branzino
  • Facebook
  • Pinterest
When the skin is nicely crisp, turn it and cook from other side.
Branzino
  • Facebook
  • Pinterest
Take out in a plate and keep it warm in oven or any hot space.
Branzino
  • Facebook
  • Pinterest
Same pan with left over oils from fish, add in boiled baby potatoes and cook until crisp and golden in colour.
Branzino
  • Facebook
  • Pinterest
Sprinkle salt to taste, red chili sliced and chopped parsley.
Branzino
  • Facebook
  • Pinterest
Squeeze fresh lemon juice, mix and taste salt. Turn off the heat.
Branzino
  • Facebook
  • Pinterest
Pan roasted potatoes
Branzino
  • Facebook
  • Pinterest
Put freshly made gremolata on fish, serve with pan roasted potatoes and and a slice of lemon.
Branzino
  • Facebook
  • Pinterest
Branzino served with gremolata and pan roasted potatoes with chili and parsley
Branzino served with gremolata and pan roasted potatoes with chili and parsley
  • Facebook
  • Pinterest
Branzino served with gremolata and pan roasted potatoes with chili and parsley

Leave a Comment

Your email address will not be published. Required fields are marked *

*