I’ll forgive any initial aversion you might have to this dish. Branzino kind of sounds like a Jersey Shore character, tacky enough to kill anyone’s appetite. So let’s educate you: Branzino is actually a highly regarded European fi sh often marketed as Mediterranean sea bass, and it’s been growing in popularity as a seafood protein in restaurants.
It’s mild, sweet, versatile, easy to prepare, and—most important for you—healthy: high in protein, packed with nutrients, and low in calories. It’s best when it’s hot right out of the pan, but stores well in Tupperware for a cold leftover.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 tbsp grapeseed oil</li>
<li>1½ tsp salt</li>
<li>1½ tsp ground white pepper</li>
<li>½ cup all-purpose flour</li>
<li>4 (6-7 oz) branzino fillets; skin on, boneless</li>
<li>1 cup white wine, such as Chardonnay</li>
<li>2 cups low-sodium vegetable broth</li>
<li>1 cup fresh mushrooms, quartered</li>
<li>1 tbsp fresh parsley, minced</li>
<li>1 tbsp fresh thyme, minced</li>
<li>1 tsp fresh rosemary, minced</li>
<li>1 tsp fresh garlic, minced</li>
<li>2 oz unsalted butter</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat 1 tbsp of oil in a sauté pan over medium-high heat, till almost smoking.</li>
<li>Add salt and pepper to flour; coat both sides of each fillet.</li>
<li>Sauté fillets until golden brown, 2–3 minutes each side, then keep warm on a plate covered with foil until ready to serve.</li>
<li>Add wine to the sauté pan to deglaze, and allow liquid to reduce by half, about 3–4 minutes; add broth and reduce by three-quarters, about 4–5 minutes. </li>
<li>Add mushrooms, herbs, and garlic. Stir and reduce by half, about 2–3 minutes. Remove from heat and whisk in butter. </li>
<li>Plate the fillets, top with pan sauce and serve. Enjoy!</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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