Directions
- 1Get the deboned and butterflied branzino as dry as possible.
- 2Season the flesh side of the branzino with salt and pepper.
- 3Season the skin side of the branzino with oil and salt.
- 4Preheat a pan over medium-high heat for a few minutes until the oil begins to smoke.
- 5Lay the fish away from you in the preheated pan.
- 6For the first minute, put some weight on the fish to ensure it is flat.
- 7Cook the fish 90% of the way on the skin side until the flesh becomes opaque.
- 8Flip the fish and cook the other side for 60 seconds.
- 9Blend sun-dried tomatoes and other ingredients to make the romesco sauce.
- 10Thinly shave the fennel.
- 11Combine the shaved fennel with lemon juice and tarragon.
Ingredients
- 1 fish deboned and butterflied branzino
- salt
- pepper
- oil
- sun-dried tomatoes
- lemon juice
- tarragon
- fennel
Equipment
pan
Tips
- Dry the fish as much as possible for crispy skin.
- Season the flesh side with salt and pepper, and the skin side with oil and salt only to prevent pepper from burning.
- Use sun-dried tomatoes for a quick romesco sauce.
- Thinly shave fennel and combine with lemon juice and tarragon for extra crunch and brightness.
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