Pan Seared Branzino with Sweet Pea Puree and Crunchy Vegetables  Image

Pan Seared Branzino with Sweet Pea Puree and Crunchy Vegetables

Make this Tonight - "The Catch of the Italian Coast"

15
Prep Time
(Minutes)
25
Cook Time
(Minutes)

Ingredients

Pea Puree

  • 5 tablespoons olive oil
  • 1 shallot, minced
  • 10 ounces English peas or petite peas
  • kosher salt and black pepper, to taste
  • 1/2 cup water

Crunchy Vegetables

  • 2 tablespoons olive oil + extra, to taste
  • 1 carrot, medium dice
  • 1 italian zucchini, medium dice
  • 1 fennel bulb, cored, medium dice
  • 8 cherry tomatoes, halved
  • 5 dill fronds, whole
  • kosher salt and black pepper, to taste

Branzino

  • 2 branzino filets, skin on
  • 2 tablespoons olive oil
  • kosher salt, to taste

Steps

Pea Puree

  1. Heat a medium-sized saucepan over medium-heat with 2 tablespoons of olive oil.
  2. Add the shallot and cook until translucent.
  3. Add the peas and cook for 4 to 5 minutes, season with salt and pepper.
  4. Add the water and let it cook for 5-6 minutes or until the water is reduced by half.
  5. Place the contents of the pot into a blender and blend until pureed.
  6. Lower the speed of the blender and slowly drizzle in the olive oil until it reaches a creamy consistency.
  7. Set aside for plating.

Crunchy Vegetables

  1. Add 2 tablespoons of olive oil to a large saute pan on high heat. Cook the vegetables, searing them and leaving them still raw inside, about 2 - 3 minutes.
  2. Place them in a large mixing bowl. Add the cherry tomatoes and mix along with the dill.
  3. Season to taste with salt and pepper.
  4. Drizzle in some additional olive oil if desired.
  5. Allow to marinate for a couple of minutes. Set aside.

Branzino

  1. Cut each filet in half and salt the skin.
  2. Add the olive oil to a non-stick saute pan and heat over a medium flame.
  3. When the oil is starting to heat up, place the branzino skin side down into the pan. It will want to curl up, using your hands or a spatula, press it down so all the skin has contact with the hot pan.
  4. Cook the branzino 70 percent of the way with the skin down, approximately 4-5 minutes. Then turn the flame off and flip the branzino allowing it to finish cooking without flame on.
  5. To plate, create a bed of Pea Puree and Crunchy Vegetables and top with the cooked Branzino filet.