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Pan Seared Branzino with Baby Romanesco Broccoli

Date Added: Nov 28, 2011 American Entrees
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Prep Time

5 mins

Cook Time

10 mins

Ready In

15 mins

Serving

1

*to adjust serving size click on "serving box".

Description

A light and healthy dinner. Broccoli Romanesco is a mix of baby cauliflower and broccoli. You can find it in specialty markets. You can also use any type of fish you like!


Ingredients

  • 8  Ounce(s) Weight Branzino Filet
  • 1
  •  As Needed Salt & Pepper
  • 2
  • 1  Each Romanesco Broccoli Bunch
  • 3
  • 1  Table Spoon(s) Fresh Chives, chopped
  • 4
  • 1  Table Spoon(s) Fresh Chevre, chopped
  • 5
  • 1  Table Spoon(s) Fresh Basil, chopped
  • 6
  • ½  Table Spoon(s) Fresh Sage, chopped
  • 7
  • 4  Table Spoon(s) Extra Virgin Olive Oil
  • 8
  • 1/2  Cup(s) White Wine
  • 9
  • 1  Table Spoon(s) Butter
  • 10

Directions

    1. Cut filet into 3 pieces
    2. Season with salt and pepper
    3. Add 2 tablespoons of extra virgin olive oil
    4. Place fish in pan skin side down
    5. Sear for 3 minutes
    6. Flip over and Sear for another minute
    7. Remove fish from pan, discard oil and place pan back on heat
    8. Add 1 tablespoon of olive oil to pan
    9. Add chopped herbs
    10. Add white wine and let simmer
    11. Add butter and melt
    12. Before butter is completely melted, turn off flame
    13. Plate up herb butter on a plate
    14. Blanch broccoli in salted boiling water for 2 minutes
    15. Remove from water
    16. Add 1 tablespoon of olive oil to pan
    17. Add broccoli to pan and lightly saute
    18. Plate up fish over herb butter and serve with lightly sauteed romanesco broccoli

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