68: Roasted Branzino Filet / Lemongrass Fennel Sauce / Artichoke Hearts & Bell Pepper / New Potatoes

I’m really surprised that this is the first branzino recipe I’ve posted, given how much I love the fish. Branzino is Mediterranean Sea Bass. The branzino in the US often comes from Greece, and it is farm raised over there. It’s a true delight. It’s somewhat fatty and oily like salmon, but it has a richer feel with a mild flavor. I round out the fish with the citrus infusion of lemongrass, subtly sweet star anise of fennel, and butter. Add some sautéed artichoke hearts and red bell pepper in garlic, and this dish is packed with flavor. I boiled some red potatoes for good measure, dusted with salt and pepper on the plate.

Ingredients and Directions:

2 branzino filets

1/3 cup shallots, minced

1/3 fennel, diced

1/3 cup red bell pepper, diced

1 can artichoke hearts in water (yup, I cheated)

2 red potatoes, quartered

1 lemongrass stalk, julienned and pounded to release flavor

1/3 cup clam juice or fish stock

1/3 chicken broth

2 cloves garlic, minced and separated

Olive oil

Flour

Butter

Salt + fresh ground black pepper

Potatoes—Boil potatoes in well salted water until fork tender. Drain potatoes, and return them to the pot and keep covered while everything else cooks. Dust with salt and pepper when you plate the meal.

Fish—Dredge filets in flour that is well seasoned with salt and pepper. Heat a pan dry over medium high heat for 3-5 minutes. Add a tablespoon each of olive oil and butter, and let them coalesce for 1-2 minutes. Gently place filets down in pan, and sear on each side for 3 minutes over medium heat. Remove fish from pan and set aside.

Sauce—In the same pan you cooked the fish, heat 1-2 tablespoons of olive oil. Add shallots and fennel with good dose of salt and pepper. Sweat until shallots are translucent, about 4-5 minutes. Now add chicken broth, clam juice, lemongrass, half of garlic, and reduce liquid by half over high heat. Add fish back to this pan, reduce heat to low, cover, and simmer until artichokes are ready. You will spoon the sauce over the fish with a slotted spoon when ready to plate.

Veggies—Heat olive oil and butter over medium heat. Add artichoke hearts and bell pepper with salt, pepper, and the rest of the garlic to sauté for 5 minutes. Try not to stir the veggies that much to give them a slight char that really helps bring out the flavor.

Enjoy!!