Branzino with Puttanesca
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 529
- Total Fat
- 34
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 49
- Cholesterol
- 106
- Sodium
- 881
- Total: 30 min
- Active: 30 min
Ingredients
Puttanesca Sauce:
4 piquillo peppers or 1 roasted red bell pepper from jar
1 clove garlic
1/3 cup pitted Kalamata olives, rinsed
2 tablespoons capers, drained and rinsed
1 tablespoon tomato paste
1/2 teaspoon anchovy paste
1/8 teaspoon salt
1/4 cup extra-virgin olive oil
Branzino:
8 branzino fillets, skin on
1 teaspoon salt
1/4 cup olive oil
Directions
- For the puttanesca: To the bowl of a food processor, add the peppers, garlic, olives, capers, tomato paste, anchovy paste and salt. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. With the motor running, add 1 tablespoon water and the olive oil in a steady stream until emulsified and smooth. Pour the sauce into an airtight container and store in the refrigerator until ready to serve.
- For the branzino: Dry the branzino fillets well with paper towels. Score the skin of each fillet three times with a sharp knife. Sprinkle with the salt.
- Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Lay 4 fillets, skin-side down, in the pan; press gently to ensure full contact with the pan. Cook until the skin is golden brown and the flesh is opaque at the edges, 2 minutes. Flip the fillets and cook for an additional 10 seconds; remove to a plate. Wipe out the pan and repeat with the remaining oil and fish.
- To serve, spread some sauce on each serving plate and shingle 2 fillets on top. Drizzle with a little more sauce if desired.