Recipe courtesy of Patti LaBelle
Branzino a LaBelle
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
Ingredients
3 branzino fillets (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 teaspoon ground turmeric
1 1/2 tablespoons grapeseed oil
2 tablespoons unsalted butter
1 tablespoon roughly chopped fresh parsley
1 1/2 teaspoons minced garlic
2 medium heirloom tomatoes, sliced
1 lemon, sliced into wedges
Directions
- Season the branzino fillets with salt and a big pinch of pepper. Sprinkle with the turmeric.
- Heat the grapeseed oil in a large pan over medium heat until shimmering. Add the fillets to the pan and cook for 2 minutes. Flip and add the butter, parsley and garlic to the pan. Continue cooking, basting the fish as the butter melts, until cooked through, about 2 minutes.
- Transfer the fillets to a platter. Garnish on the side with the tomatoes and lemon wedges.
