Sauté Branzino

Updated: Apr 12


  • Olive oil

  • A handful of cherry tomatoes (about 8)

  • One unpeeled garlic clove

  • Two or three basil leaves

  • Salt

  • Pepper

Sauté Branzino

  1. Heat the pan medium high for about one minute

  2. While you are heating the pan, rub some olive oil on the skin side of the branzino

  3. Add salt and pepper to taste

  4. Do not add any oil in the pan, put the fish skin side down onto the hot pan and let it stay there

  5. With a spatula press the fish down, so the skin cooks evenly for about a minute and a half

  6. Give the garlic a quick smash by pressing on it with the side of your knife and throw it in the pan

  7. Once the skin is nice and crispy, cut the cherry tomatoes in half and add them to the pan

  8. When you see that the color of the fish begins to change from translucent to white, your fish will be ready, make sure the fillet is not cooked all the way through

  9. Add the basil for a few seconds and turn off the burner

  10. Plate it skin side up, let it rest for about three minutes, serve, and bon appetit!

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