Branzino Recipe
Pan Seared Sea Bass Filet | Butternut Squash Puree | Quinoa | Brown Butter | Fried Capers
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Ingredients
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For the Branzino
For the Butternut Squash Puree
For the Quinoa
For the Brown Butter
For the Fried Capers
Method
To Prepare the Branzino
Season the Branzino
Pat the Branzino filets dry with paper towels. Season both sides with salt and black pepper.
Pan-Sear the Branzino
Heat olive oil in a large skillet over medium-high heat. Once hot, add the Branzino filets skin-side down. Sear for about 4-5 minutes until the skin is crispy. Flip the filets and cook for an additional 3-4 minutes until the fish is cooked through. Remove from the skillet and set aside.
To Make the Butternut Squash Puree
Cook the Butternut Squash
In a saucepan, combine the cubed butternut squash, vegetable broth, and salt. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the squash is tender.
Puree the Squash
Transfer the cooked squash and broth to a blender. Add ground nutmeg and butter. Blend until smooth and creamy. Adjust seasoning if necessary.
To Prepare the Quinoa
Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine the quinoa, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
To Make the Brown Butter
Brown the Butter
In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat immediately.
To Fry the Capers
