Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Show:
Worst Cooks in America
Episode:
Spoiled Rotten: Deep Sea Disasters
Seared Branzino with Basil Pesto and Eggplant Caponata
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 699
- Total Fat
- 50 g
- Saturated Fat
- 8 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 9 g
- Sugar
- 21 g
- Protein
- 33 g
- Cholesterol
- 62 mg
- Sodium
- 1360 mg
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 699
- Total Fat
- 50 g
- Saturated Fat
- 8 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 9 g
- Sugar
- 21 g
- Protein
- 33 g
- Cholesterol
- 62 mg
- Sodium
- 1360 mg
Ingredients
Caponata:
Pesto:
Branzino:
Directions
- For the caponata: Preheat the oven to 400 degrees F. In a large bowl, toss the zucchini and eggplant generously with olive oil and salt to taste. Spread out on a baking sheet and roast until the vegetables are soft and mushy, 15 to 20 minutes. Reserve.
- Coat a wide deep pot with olive oil. Add the onion and crushed red pepper and season with salt to taste. Cook over medium-high heat until the onions are soft and aromatic, 8 to 10 minutes. Add the garlic, celery and fennel and cook for another 5 to 6 minutes. Stir in the red and yellow bell peppers and cook for another 5 to 6 minutes.
- Meanwhile, combine the raisins, vinegar and sugar in a small bowl, set aside to lightly pickle while the vegetables cook.
- Add the roasted eggplant and zucchini, tomato paste and water to the fennel mixture. Cook until the water has evaporated. Stir in the capers, olives, pine nuts, mint and raisin mixture. Cook for another 5 to 6 minutes.
- For the pesto: Add the basil, pine nuts, Parmesan, garlic and olive oil into a blender. Blend for a few seconds until it comes together but still has a little texture. Add more olive oil little by little if it’s too dry. Add the mascarpone and salt to taste and blend to combine.
- For the fish: Pat the fish dry. Season both sides well with salt. Heat a large nonstick pan with a nice coating of olive oil over medium-high heat. Coat the bottom of a smaller, separate pan with some olive oil. Place the branzino into the heated pan, skin-side down, and press the smaller pan over the top of the flesh firmly (but you don’t want to squash the fish). Cook the fish until the skin is crispy and the fish is about two-thirds of the way cooked, about 3 minutes. Flip the fish, then lower the heat and gently cook for 1 to 2 more minutes, or until the fish is cooked through. Remove from the pan and allow to rest, skin-side up.
- To serve, spread some of the pesto onto the bottom of the plate. Follow with a scoop of the caponata and finally the fish skin-side up. Garnish with fennel fronds.
