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Branzino Piccata
Branzino Piccata is a delightful Italian dish featuring tender branzino fish fillets, sautéed to perfection in a lemony caper sauce. This dish is not only elegant but also captures the essence of Italian coastal cuisine, making it a perfect option for a special dinner or a weekday treat.
Ingredients
- Branzino fillets
- 4 (6-ounce) fillets, skinless and boneless
- All-purpose flour
- 1/2 cup (for dredging)
- Olive oil
- 3 tablespoons
- Unsalted butter
- 4 tablespoons, divided
- Garlic
- 3 cloves, minced
- Chicken broth
- 1/2 cup
- Fresh lemon juice
- 1/4 cup
- Capers
- 2 tablespoons, rinsed and drained
- Fresh parsley
- 2 tablespoons, chopped (for garnish)
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Start by seasoning the branzino fillets with salt and black pepper on both sides.
- Dredge each fillet in all-purpose flour, shaking off the excess.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
- Add the branzino fillets to the skillet and cook for about 3-4 minutes on each side, until golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for 2-3 minutes.
- Reduce the heat to low and whisk in the remaining 2 tablespoons of butter until melted and the sauce is slightly thickened.
- Return the branzino fillets to the skillet, spooning the sauce over them to coat.
- Garnish with chopped parsley before serving.
- Serve hot, ideally with a side of sautéed vegetables or over a bed of creamy risotto.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 370 Fat: 22g Carbs: 10g Protein: 30g Sodium: 600mg Sugar: 1g
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