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Sautéed Lemon Garlic Branzino with a Warm Tomato Salad

Over Baby Arugula

Serves:

4

ABOUT THE RECIPE

If you ever had the desire to be bathed in the unfettered sunshine of your family’s
sincerest adulation then buy them a puppy. But if you just want them to love you a little more make this dish and enjoy the warm embers of their gratitude…it’s that easy

Ingredients

  • 1½ to 2 pounds of Branzino fillet; you could also use with great success Sea Bass, Flounder, or even Red Snapper


  • 3 tablespoons olive oil separated


  • The 2 teaspoons of lemon juice plus the juice of one lemon… don’t forget that Metro gives away lemons to all members of the human race. Please have your ID card on hand


  • ½ teaspoon of lemon zest


  • 2 large cloves of garlic, crushed and minced fine; divided


  • 1 teaspoon finely chopped fresh rosemary


  • Salt and pepper


  • Flour for dusting


  • ½ to 1 teaspoon of Bomba (Calabrian Chili Paste)


  • ½ cup dry white wine


  • 1 pint grape tomatoes, halved


  • 4 handfuls of Baby Arugula 


Preparation

Season the Branzino fillets on both sides generously. In a glass pie plate, whisk together

the 1 tablespoon of olive oil, 1 teaspoon of lemon juice, lemon zest, garlic, and rosemary.

Place the Branzino fillets on the plate, turn to coat, and refrigerate for 20 minutes, turning

once.

Heat 1 tablespoon of olive oil in a non-stick frying pan over medium-high heat. Remove

fillets from the marinade, and dredge in flour, making sure to shake any excess flour off.

Sear the Branzino fillets skin side down, first for 4 minutes or until skin is golden and

crisp, flip the fish and cook for another 3 minutes or until just cooked through. Transfer

the Branzino fillet to a warm platter

Next, add the remaining tablespoon of olive oil and sauté the garlic and Bomba for about

30 seconds. Next, pour wine into the pan and simmer, uncovered, until reduced by half.

Add the tomatoes and cook until heated through and then add the lemon juice and season

to taste with salt and pepper.

To serve divide Baby Arugula among serving plates. Arrange fillets on top of the

Arugula. Pour any accumulated juice on the plate into the pan with the tomatoes and then

pour over the Snapper. Son of a Gun! I promise I wasn’t going to cry today but I just

thought of the new puppy licking my face…sob, sniff, sniff, whew…I got to go.

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