Branzino in Padella
2 branzino fillets (skin on, boneless)
2 tbsp all-purpose flour
2 tbsp of extra virgin olive oil
1 generous pinch of salt and pepper
1/2 cup of fresh steamed corn kernels
1/3 cup of diced organic baby rainbow carrots (1/3 inch dice)
1/3 cup of diced peeled green asparagus (1/2 inch dice)
1/3 cup of diced purple potatoes (1/4 inch dice)
2 garlic gloves
1 tbsp of chopped fresh scallion
Set a 12-inch saute pan over medium-high heat and add half of the olive oil. Season the
branzino fillets on both sides with salt and pepper and then dredge in the flour, shaking
off any excess. When the oil is hot, add the branzino fillets skin side down. Gently the
press fillets down and cook until the skin is crisp, 2 to 3 minutes. Use a large spatula
to turn the fish over and cook on the second side until just cooked through, about 60
seconds more. Transfer the fillets to a warm plate in an oven on low.
Rinse and dry your pan, add the remaining olive oil along with the two garlic gloves.
Cook at medium heat until golden then remove them, leaving the flavored oil. Bring the
heat to medium high and add your chopped vegetables starting with the corn, potatoes,
and carrots. Cook the vegetables for 3 minutes then add the green asparagus and the
scallion, cooking perhaps a minute more. Make sure not to overcook the asparagus to
preserve its vibrant color. Add salt and pepper to taste and plate the vegetables under
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