Teresa's Recipes
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
- 4 (6-ounce) fillets, skinless and boneless Branzino fillets
- 1/2 cup (for dredging) All-purpose flour
- 3 tablespoons Olive oil
- 4 tablespoons, divided Unsalted butter
- 3 cloves, minced Garlic
- 1/2 cup Chicken broth
- 1/4 cup Fresh lemon juice
- 2 tablespoons, rinsed and drained Capers
- 2 tablespoons, chopped (for garnish) Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- 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
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.