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Branzino with Puttanesca

Branzino with Puttanesca
PREP TIME
30 min
YIELDS
4 servings

The delicately sweet flesh of the branzino pairs well with the bold puttanesca sauce.

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Ingredients

Puttanesca Sauce

4
piquillo peppers or 1 roasted red bell pepper from jar
1
clove garlic
cup pitted Kalamata olives, rinsed
2
Tbsp capers, drained and rinsed
1
Tbsp tomato paste
½
tsp anchovy paste
⅛ tsp salt
¼
cup extra-virgin olive oil

Branzino

8
branzino fillets, skin on
1
tsp salt
¼
cup olive oil
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Directions

Step 1

1.

Step 2

To the bowl of a food processor, add the peppers, garlic, olives, capers, tomato paste, anchovy paste and salt. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. With the motor running, add 1 tablespoon water and the olive oil in a steady stream until emulsified and smooth. Pour the sauce into an airtight container and store in the refrigerator until ready to serve.

Step 3

Dry the branzino fillets well with paper towels. Score the skin of each fillet three times with a sharp knife. Sprinkle with the salt.

Step 4

Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Lay 4 fillets, skin-side down, in the pan; press gently to ensure full contact with the pan. Cook until the skin is golden brown and the flesh is opaque at the edges, 2 minutes. Flip the fillets and cook for an additional 10 seconds; remove to a plate. Wipe out the pan and repeat with the remaining oil and fish.

Step 5

To serve, spread some sauce on each serving plate and shingle 2 fillets on top. Drizzle with a little more sauce if desired.

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My rating for Branzino with Puttanesca
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