Branzino With Arugula Sauce Recipe

Name: Branzino With Arugula Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; ⅓ cup plus 1 tablespoon extra-virgin olive oil; 2 branzino or other white-fleshed fish fillets, with skin, about 12 ounces each; 1/2 teaspoon fleur de sel; 1/2 teaspoon pink peppercorns, crushed; 1/2 teaspoon fresh thyme leaves; Zest of 1/2 lemon; 2 cups arugula, plus a few sprigs for garnish; ⅓ cup chervil; ⅓ cup flat-leaf parsley leaves; 1 1/2 tablespoons lemon juice; Salt and ground black pepper

Servings: persons

1 large egg
⅓ cup plus 1 tablespoon extra-virgin olive oil
2 branzino or other white-fleshed fish fillets, with skin, about 12 ounces each
1/2 teaspoon fleur de sel
1/2 teaspoon pink peppercorns, crushed
1/2 teaspoon fresh thyme leaves
Zest of 1/2 lemon
2 cups arugula, plus a few sprigs for garnish
⅓ cup chervil
⅓ cup flat-leaf parsley leaves
1 1/2 tablespoons lemon juice
Salt and ground black pepper

1
Heat oven to 400 degrees.
2
Bring a small saucepan of water to a boil, add egg, cook 6 minutes, drain and set aside.
3
Place a Silpat or sheet of parchment paper in a baking dish large enough to hold the fish.
4
Brush Silpat or paper with 1/2 tablespoon oil.
5
Brush fish on both sides with another 1/2 tablespoon of oil and place in dish, skin side down.
6
Combine fleur de sel, pink peppercorns, thyme and lemon zest and scatter on fish.
7
Peel egg and coarsely chop.
8
Into a blender, add egg, arugula, chervil, parsley, 3 tablespoons water, the lemon juice and the 1/3 cup olive oil.
9
Process to a fine puree.
10
Season to taste with salt and pepper.
11
Set aside.
12
Put fish in the oven and bake 12 to 15 minutes, until just cooked through.
13
Spread sauce on each of 4 warm dinner plates.
14
Cut each fillet in four pieces and place two pieces on each plate, on the arugula sauce.
15
Season fish with salt and pepper.
16
Garnish with arugula and serve.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg, ⅓ cup plus 1 tablespoon extra-virgin olive oil, 2 branzino or other white-fleshed fish fillets, with skin, about 12 ounces each, 1/2 teaspoon fleur de sel, and more.

Yes, Branzino With Arugula Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Branzino With Arugula Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions