Pan-Seared Branzino with Tomato and Capers

1. 1

   Heat a large skillet over medium-high heat.

2. 2

   Place the branzino fillets on paper towels and dry well.

3. 3

   With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal.

4. 4

   Sprinkle the fillets on all sides with the salt.

5. 5

   Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan.

6. 6

   Press gently on each fillet to make sure the skin has full contact with the pan.

7. 7

   Allow the fish to cook undisturbed for 3 minutes.

8. 8

   Using a fish spatula, gently flip the fillets and cook for another 30 seconds.

9. 9

   Remove the branzino to a platter, skin side up, and keep warm.

10. 10

    To the hot pan, add the tomatoes, capers and olives.

11. 11

    Cook for 1 minute, stirring with a wooden spoon.

12. 12

    Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes.

13. 13

    Stir in the butter and parsley.

14. 14

    Spoon the sauce over the branzino and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.