Crispy Branzino with Brown Butter Bagna Cauda
Serves 2
Ingredients
- 4 radishes thinly sliced on mandoline (green tops cleaned and reserved for the salad if they look fresh)*
- 2 Belgian endive leaves separated
- Lemon wedges for serving
- 2 (8 oz) branzino filets**
- Kosher salt and pepper to taste
- Canola oil for coating the pan
- 4 Tbsp unsalted butter
- 3 cloves of garlic finely minced or grated
- 6 oil-packed anchovies chopped
- Lemon wedges for serving
- Steamed white rice for serving
Instructions
- Add the radishes, radish greens if using, and endive to a medium bowl. Place in the fridge while you prepare the fish.
- Pat the fish very dry with a paper towel. The drier the better.
- Season filets all over with salt and pepper.
- Coat the bottom of a 12-inch saute pan with a generous amount of oil. Preheat over medium heat until hot.
- Carefully place one filet in the pan, skin side down, and immediately gently press down on the fish with a spatula to prevent curling. Once you feel the fish relax and flatten out you can release the gentle press.
- Add the next filet to the pan in the same manner as above.
- Cook until the fish is golden and crispy and releases itself from the pan, 5 to 7 minutes. Don’t mess with the fish and just let it sear.
- Carefully flip the filets and cook for another 2-3 minutes.
- Remove the fish from the pan to a wire rack-lined sheet tray.
- Turn off the heat and pour off any remaining oil in the pan.
- Add in the butter and use the residual heat to melt.
- Add in garlic and anchovies and turn the heat to low. Cook, stirring constantly, until the anchovies have melted into the butter, the garlic is cooked, and the butter is a bit brown and toasty, 1-2 minutes.
- Place the crispy fish on a plate with a handful of the salad on the side. Top both the fish and the salad with the warm bagna cauda. Squeeze lemon over everything right before serving and enjoy with some white rice on the side.
Video
Notes
*If the radishes don’t have vibrant green tops, sub with arugula or more endive.
**You can also make this dish with skinless filets of fish in the same manner.
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