Seafood: Pan Seared Branzino with Tomato and Capers

By SharonE

Ingredients

• 4 skin-on branzino fillets
• ½ teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 cup cherry tomatoes, quartered
• 2 tablespoons capers, drained and rinsed
• ½ cup pitted niçoise olives, halved
• 3 tablespoons dry white wine
• 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh flat-leaf

Details

Servings 2

Preparation

Step 1

Heat a large skillet over medium-high heat. Pat the branzino fillets very dry with paper towels and check to make sure there are no small bones remaining in the flesh. Score the skin side of the fish with a sharp knife by making 3 shallow cuts on a slight diagonal on each fillet. Season the fillets evenly on all sides with the salt.
Pour the olive oil in the hot pan. Place the fillets in the pan, skin-side down. Press gently on each fillet to make sure the skin has full contact with the hot pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip each fillet and cook for another 30 seconds on the flesh side. Remove the branzino to a platter, skin-side up, and keep warm.
To the hot pan, add the tomatoes, capers, and olives. Cook for 1 minute, stirring often with a wooden spoon. Add the white wine, reduce the heat to medium, and cook for an additional 2 minutes to reduce the wine by half. Add the butter and parsley, swirling the pan to incorporate the butter as it melts. Spoon the sauce over the branzino and serve.