Crispy Skin Branzino with Romesco & Lemony Fennel

20 mins
Serves 1
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Directions

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