Branzino con insalatina al pesto
Our Chef Gio has prepared another beautiful recipe for you this month: Pan-Seared Branzino with Potato & Green Bean Salad, Basil Pesto & Potato Chip Garnish
Serves 2
Ingredients
- 2 branzino filet, cleaned and filleted (skin-on, pin bones removed)
- 1 tbsp extra virgin olive oil
- Sea salt
- 250g (½ lb) baby potatoes, halved if large
- 125g (¼ lb) green beans, trimmed
- ¼ cup basil pesto (see below)
- Sea salt, to taste
- 1 cup fresh basil leaves, packed
- ¼ cup Parmigiano Reggiano, grated
- 3 tbsp pine nuts
- 1 garlic clove
- ¼ cup extra virgin olive oil
- A handful of kettle-cooked potato chips (plain or olive oil)
Method
Make the Basil Pesto
- In a food processor, combine basil leaves, pine nuts, garlic, and a pinch of salt. Pulse to form a coarse paste.
- Add grated Parmigiano, then slowly drizzle in olive oil while blending until smooth.
- Adjust seasoning with more salt and a few drops of lemon juice if desired. Set aside ¼ cup for salad.
Potato & Green Bean Salad
- Place halved potatoes in a pot of cold salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- In a separate pot, blanch green beans in salted boiling water for 2 minutes. Transfer to an ice bath to cool, then drain.
- In a bowl, gently toss the potatoes and green beans with ¼ cup of the pesto. Adjust seasoning with salt. Set aside.
Branzino
- Pat the branzino fillets dry and lightly score the skin with a sharp knife to prevent curling.
- Season both sides generously with sea salt.
- Heat olive oil in a nonstick or stainless steel skillet over medium-high heat.
- Place the fish skin-side down, pressing gently with a spatula for 10 seconds. Cook for 3–4 minutes until the skin is golden and crisp.
- Flip and cook 30 seconds to 1 minute on the other side until just cooked through. Remove from heat and keep warm.
- Spoon the potato and green bean salad into the center of each plate.
- Place a branzino fillet on top, skin side up.
- Garnish with a few potato chips for crunch.
- drizzle a little extra pesto or olive oil around the plate to garnish
We recommend pairing this delicate and wonderful dish with BRUNA U Baccan Pigato Riviera Ligure di Ponente DOC
Buon appetito!
