Pan-Seared Branzino With Herb Salsa

Name: Pan-Seared Branzino With Herb Salsa
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 fillets anchovy fillets, rinsed; 1 kilograms 12 skin-on branzino fillets each), pin bones removed; 1 Tbsp drained capers; 2 mediums cucumbers, peeled, seeded and diced; 2 Tbsps fennel seeds; 1 Tbsp fresh marjoram or oregano; 237 milliliters loosely packed fresh parsley; 1 clove garlic, smashed; 1 small green bell pepper, diced; 2 teaspoons herbes de Provence; 1 Juice of lemon, plus wedges for serving; 6 servings Kosher salt; 118 milliliters loosely packed torn fresh mint; 158 milliliters extra-virgin olive oil; 1 teaspoons red pepper flakes

You can never have too many main course recipes, so give Pan-Seared Branzino With Herb Salsan a try. Watching your figure? This gluten free, dairy free, and primal recipe has 470 calories, 42g of protein, and 30g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have pepper flakes, parsley, kosher salt, and a few other ingredients on hand, you can make it. To use up the mint you could follow this main course with the Mint Brownies as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Mince the anchovies, capers, garlic and red pepper flakes together on a cutting board, then sprinkle with 1 teaspoon salt and mash into a paste using the flat side of a chef's knife.

Ingredients you will need

Red Pepper Flakes

Anchovies

Capers

Garlic

Ground Meat

Salt

Equipment you will use

Cutting Board

Chefs Knife

Transfer to a food processor along with the parsley, mint and marjoram. With the motor running, drizzle in the olive oil and process until smooth; transfer to a medium bowl.

Ingredients you will need

Olive Oil

Marjoram

Parsley

Mint

Equipment you will use

Food Processor

Bowl

Toast the fennel seeds in a skillet over medium heat, 3 to 4 minutes.

Ingredients you will need

Fennel Seeds

Toast

Equipment you will use

Frying Pan

Transfer to a cutting board and crush with the bottom of a small skillet.

Equipment you will use

Cutting Board

Frying Pan

Combine with 1/4 cup of the herb mixture and the herbes de Provence in a small bowl.

Ingredients you will need

Herbes De Provence

Equipment you will use

Bowl

Put the fish fillets in a shallow dish and brush with the fennel seed-herb mixture. Cover and refrigerate 2 to 4 hours.

Ingredients you will need

Fish Fillets

Fennel Seeds

Meanwhile, add the lemon juice, bell pepper and cucumbers to the remaining herb mixture. Cover and refrigerate until ready to serve.

Ingredients you will need

Bell Pepper

Lemon Juice

Cucumber

Heat 2 large nonstick skillets over medium-high heat.

Brush the excess marinade off the fish. Working in batches, add the fish to the skillets, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the fillets, pressing with a spatula to sear the skin, and cook 2 more minutes.

Ingredients you will need

Marinade

Fish

Equipment you will use

Spatula

Serve with the herb salsa and lemon wedges.

Ingredients you will need

Lemon Wedge

Salsa

Photograph by Kana Okada

Equipment

Ingredients

Servings:

4fillets

anchovy fillets, rinsed 1kilograms

12 skin-on branzino fillets each), pin bones removed 1Tbsp

drained capers 2mediums

cucumbers, peeled, seeded and diced 2Tbsps

fennel seeds 1Tbsp

fresh marjoram or oregano 237milliliters

loosely packed fresh parsley 1clove

garlic, smashed 1small

green bell pepper, diced 2teaspoons

herbes de Provence 1

Juice of lemon, plus wedges for serving 6servings

Kosher salt 118milliliters

loosely packed torn fresh mint 158milliliters

extra-virgin olive oil 1teaspoons

red pepper flakes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.