Pan-seared branzino with tomatoes, olives, and capers by Millie Peartree
Uncooked branzino (sea bass) fillet(s)
1½ pound(s), skin-on, (four 6 oz pieces)
Extra virgin olive oil
Fresh cherry tomato(es)
1 cup(s), quartered
Pimiento stuffed olives
12 olive(s), halved
2 Tbsp, rinsed and drained
3 Tbsp, dry variety
2 Tbsp, Italian variety, chopped
- Place fillets on paper towels and dry well. With a sharp knife, score skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle fillets on all sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add oil to hot pan, and then add fillets to pan, skin side down (make sure to lay the fish away from you in pan). Press gently on each fillet to make sure the skin has full contact with pan. Allow fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip fillets and cook for another 30 seconds. Remove fillets to a platter, skin side up, and keep warm.
- Add tomatoes, olives, capers, and thyme to same hot pan. Cook for 1 minute, stirring with a wooden spoon. Add wine, reduce heat to medium, and cook until wine is reduced by half, about 2 minutes. Stir in parsley and butter. Spoon sauce over branzino and serve immediately.
- Serving size: 1 fillet with a few tbsp sauce