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Pan Seared Branzino with Sweet Pepper Stew and an Arugula Pesto Drizzle

Serves:

4

ABOUT THE RECIPE

This recipe might sound involved but please trust this Funky Fishmonger when I tell you it is not only
easy but is the epitome of Mediterranean soul food. For you olive-skinned folks out there, this one
will have you flipping through old photos of your Uncle Dominick and great-grandma Mancuso. Yes,
I know I’m half Lebanese but my wife is Sicilian so I can climb these sorts of trees…What?!
Cent'anni Little Chefs

Ingredients

For the Sweet Pepper Stew


  • 3 tablespoons of olive oil


  • 1 medium onion chopped


  • 2 large red bell peppers cut into 2-inch squares


  • 2 large yellow bell peppers cut into 2-inch squares


  • 1 tablespoon chopped fresh thyme leaves


  • 1 tablespoon sugar


  • 1 tablespoon crushed red pepper flakes


  • Salt and Pepper


For the Arugula Pesto


  • 2 big handfuls of Baby Arugula


  • ½ cup of olive oil


  • 2 tablespoons pine nuts


  • 2 cloves of garlic crushed and roughly chopped


  • Salt and Pepper to taste


For the Branzino


  • 4 each Branzino fillets 6 to 8 ounces each, scaled with the skin on; You can also use, Dorade, Sea Bass, or Snapper with great results


  • 1 cup of all-purpose flour for dredging


  • 4 tablespoons of olive oil


  • Salt and Pepper 


Preparation

Make the Pesto first. In a blender, place arugula, extra virgin olive oil, pine nuts, and garlic and blend

until smooth and bright green. Season with salt and pepper and set aside.

In a large heavy skillet heat the olive up to shimmering almost, smoking. Add the onion, and peppers

and cook for about a minute or two. Next add the thyme, sugar, and red pepper flakes and cook over

medium heat until peppers have softened, yet still retain shape and color, about 7 to 8 minutes; season

to taste with salt and pepper. Turn off the heat, and cover the mixture to keep warm.

Next season the Branzino fillets with salt and pepper. Heat the olive oil in a large heavy nonstick

skillet over medium-high heat. Light dredge the fillets, skin side only, in the flour and shake off all

the excess. Place the fillets, skin side down, into the skillet and press the fillets down with your

spatula or fingers for about 30 seconds (note; the fish will want to curl up but press down so we get

that crispy skin this Funky Monger loves). You are going to cook the fish for about 4 to 5 minutes on

the skin side and then flip and cook for another 2 minutes or until the fish is just opaque when fork

tested.

To serve, spoon some of the warm Pepper stew on a serving platter, place the fish on top, and drizzle

with your Arugula pesto. If after this meal, you catch the urge to rub your entire body down with

olive oil, fear not. That’s just natural when you create such a soulful plate of Mediterranean Love but

may I suggest swapping out your pillow tonight with a loaf of good bread?

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